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Table 1 - The effect of enrichment time on the Ct values of Alicyclobacillus and A. acidoterrestris in different juice and puree samples by real-time PCR

From: Fruit juice and puree characteristics influence enrichment requirements for real-time PCR detection of Alicyclobacillus acidoterrestris

   

Alicyclobacillus spp. (Ct values)

A. acidoterrestris (Ct values)

Sample

0 Brix

pH

Background

24 h

48 h

Background

24 h

48 h

Orange concentrate

43

4.09

30.8 ± 3.1

33.9 ± 2.2a

34.3 ± 2.2a

ND

36.2 ± 2.4a

34.7 ± 2.7a

Apple concentrate

40

4.00

33.8a ± 3.9

47.7 ± 3.9a

40.2 ± 3.1a

32.3 ± 0.0

34.9 ± 1.5a

34.8 ± 1.7a

Ketchup

27

3.69

46.8 ± 5.5

46.3 ± 5.5a

39.3 ± 2.7a

ND

35.7 ± 4.4a

35.3 ± 0.5a

Tomato paste

26

3.69

39.0 ± 0.8

29.6 ± 11.6a

23.4 ± 13.7a

ND

25.6 ± 6.8a

18.9 ± 10.2a

Apple puree

17

4.08

ND*

34.0 ± 2.2a

21.4 ± 2.2b

ND

29.0 ± 4.8a

20.3 ± 9.9a

Peach puree

17

4.08

ND

UD

27.8 ± 2.7

ND

38.0 ± 1.6a

25.3 ± 2.1a

Apple juice (filtered)

12

3.8

27.1 ± 3.9

29.2 ± 2.2a

12.4 ± 2.7b

35.5 ± 0.9

26.6 ± 3.4a

10.4 ± 2.1b

Peach nectar

12

3.75

49.4 ± 5.5

19.8 ± 2.2a

14.3 ± 2.2a

35.4 ± 0.6

17.0 ± 2.10a

11.6 ± 0.2a

Apple juice (unfiltered)

11

3.73

37.0 ± 3.9

26.6 ± 2.2a

13.6 ± 2.2b

35.1 ± 0.7

23.9 ± 8.1a

11.0 ± 0.3b

Orange juice (with pulp)

11

4.03

38.2 ± 3.1

31.8 ± 2.4a

22.7 ± 2.2b

ND

26.7 ± 6.7a

20.6 ± 6.4a

Orange juice (filtered)

10

4.06

40.0 ± 5.5

22.5 ± 3.1a

19.3 ± 2.2a

35.2 ± 0.1

26.1 ± 8.3a

17.8 ± 7.7b

Tomato sauce

9

4.24

ND

31.7 ± 3.1a

16.3 ± 2.7b

37.0a ± 0.2

30.4 ± 3.8a

16.0 ± 3.0b

Tomato juice

6

4.15

37.6 ± 2.4

26.8 ± 1.7a

15.7 ± 1.7b

33.4 ± 1.7

26.1 ± 3.9a

14.1 ± 6.6b

  1. Ct values with different superscript letters within each row indicate statistically (p < 0.01) significant differences as a function of enrichment time. Pairwise comparisons were performed using the Student’s t test.
  2. *ND = Not detected.