The effect of sporulation medium on Alicyclobacillus acidoterrestris guaiacol production in apple juice

被引：4

作者：

Molva, Celenk ^{[1
]}

Baysal, Ayse Handan ^{[1
]}

机构：

[1] Izmir Inst Technol, Dept Food Engn, TR-35430 Izmir, Turkey

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 69卷

关键词：

Sporulation medium; Juice spoilage; Guaiacol; Vanillin; Vanillic acid; VANILLIC ACID; FERULIC ACID; SPORES;

D O I：

10.1016/j.lwt.2016.01.072

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study evaluated the effect of sporulation medium on guaiacol formation from vanillin and vanillic acid by Alicyclobacillus acidoterrestris DSM 3922 in the reconstituted apple juice (pH 3.82, degrees Brix 113). For sporulation, potato dextrose agar and Bacillus acidoterrestris agar were used. After heat activation, spores were turned into vegetative cells and inoculated into juice samples to a final concentration of 10(3) or 10(5) CFU/mL. Samples were incubated at 37 degrees C for 264 h and guaiacol concentration was determined using peroxidase enzyme colourimetric assay. Based on the results, the conversion of vanillic acid into guaiacol was faster than that of vanillin among both cell suspensions. Also, there were no significant differences among any of the samples inoculated into apple juice spiked with vanillin at the end of the incubation period (P>0.05). In the case of vanillic acid, the guaiacol concentrations were significantly different among cells activated from spores produced on PDA and BATA (P < 0.05). The obtained results suggested that type of sporulation medium composition may affect the guaiacol concentration depending on inoculum level and type of precursor present in the apple juice. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：454 / 457

页数：4

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