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2017 | 66 | 1 |
Tytuł artykułu

Dipicolinic acid release and the germination of Alicyclobacillus acidoterrestris spores under nutrient germinants

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The presence of Alicyclobacillus, a thermoacidophilic and spore-forming bacterium, in acidic fruit juices poses a serious problem for the processing industry. A typical sign of spoilage in contaminated juices is a characteristic phenolic off-flavour associated with the production of guaiacol. Spores are formed in response to starvation and in a natural environment re-access the nutrients, e.g.: L-alanine and AGFK – a mixture of asparagine, glucose, fructose and potassium, triggers germination. The aim of this study was to estimate the impact of L-alanine and AGFK on the germination of the spores of two Alicyclobacillus acidoterrestris strains and to evaluate the relationship of the germination rate with dipicolinic acid (DPA) release. The spores were suspended in apple juice or in buffers at pH 4 and pH 7, followed by the addition of L-alanine and AGFK. Suspensions were or were not subjected, to a temperature of 80°C/10 min and incubated for various periods of time at 45°C. Optical density (OD₆₆₀) was used to estimate the number of germinated spores. The amount of DPA released was determined using HPLC. The results indicate that the degree of germination of A. acidoterrestris spores depended on the strain and time of incubation and the nutritious compounds used. The data obtained show that the amount of DPA released correlated to the number of A. acidoterrestris spores germinated.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
66
Numer
1
Opis fizyczny
p.67-74,fig.,ref.
Twórcy
autor
  • Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
  • Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
  • Laboratory of Biomaterials, Institute of High Pressure Physic, Polish Academy of Sciences, Warsaw, Poland
autor
  • Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
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