Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study

Bahceci K., Gokmen V., Acar J.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.220, sa.2, ss.196-199, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 220 Sayı: 2
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-004-1018-y
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.196-199
  • Anahtar Kelimeler: Alicyclobacillus acidoterrestris, guaiacol, vanillin, apple juice, FRUIT JUICES, SPORES, IDENTIFICATION, TEMPERATURE, GROWTH, DESIGN, PH
  • Hacettepe Üniversitesi Adresli: Evet

Özet

In this study, the formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice was investigated. Apple juices spiked with 10 and 100 mg/L of vanillin were inoculated with 1 x 10(3) CFU/mL and 1 x 10(5) CFU/mL spores of A. acidoterrestris and incubated at 25 and 46 degrees C. A. acidoterrestris started to form guaiacol from vanillin when the spore count exceeded the critical level of 1 x 10(4) CFU/mL. Increasing the vanillin concentration also increased the concentration of guaiacol formed, especially at 46 degreesC. The growth of A. acidoterrestris was not favorable at 25 degreesC. Thus, the formation of guaiacol is strongly limited at room temperature.