D-ALANINE IN FRUIT JUICES - A MOLECULAR MARKER OF BACTERIAL-ACTIVITY, HEAT-TREATMENTS AND SHELF-LIFE

被引：55

作者：

GANDOLFI, I ^{[1
]}

PALLA, G ^{[1
]}

MARCHELLI, R ^{[1
]}

DOSSENA, A ^{[1
]}

PUELLI, S ^{[1
]}

SALVADORI, C ^{[1
]}

机构：

[1] UNIV PARMA,IST CHIM ORGAN,I-43100 PARMA,ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

D-ALANINE; D-AMINO ACIDS; CONTAMINATION; FRUIT JUICES; BACTERIA;

D O I：

10.1111/j.1365-2621.1994.tb06921.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Apple, grapefruit, orange, peach, pear, pineapple and other commercial juice samples were investigated by GC (chiral phase) and HPLC (chiral eluent) to detect D-amino acids as molecular markers of bacterial activity, heat treatments, and shelf life. The development of D-amino acids was followed in grapefruit juice samples inoculated with bacteria (Lactobacillus plantarum), or yeasts (Saccharomyces cerevisiae). Significant amounts of free D-alanine were found only in juices affected by bacterial contamination. The content of D-alanine was not dependent upon pasteurization or sterilization treatments and did not change during the shelf-life of the products. D-alanine may be considered as a marker of bacterial contamination occurring before or during juice processing.

引用

页码：152 / 154

页数：3

共 23 条

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