Skip to main content

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.