The germination of Alicyclobacillus acidoterrestris spores and the release of dipicolinic acid under supercritical carbon dioxide

• Autorzy: Porebska I. , Sokolowska B. , Wozniak L. , Laniewska-Trokenheim L.

Warianty tytułu

PL

Kiełkowanie przetrwalników Alicyclobacillus acidoterrestris i uwalnianie kwasu dipikolinowego pod wpływem nadkrytycznego ditlenklu węgla

• Języki publikacji: EN

Abstrakty

EN

Alicyclobacillus acidoterrestris(AAT) is an acidothermophilic spore forming bacterium thatcauses the contamination of pasteurized fruit and vegetable juices. Since it survives typical heattreatment, the use of more effective techniques, such as supercritical carbon dioxide (SCCD), areconsidered for preserving juices.Dipicolinic acid (DPA) is a universal component of bacterial spores and its release can serve as anindicator of spore germination.The aim of this study was to determine the relationship between the release of DPA and thegermination of AAT spores, initiated by SCCD. ąSamples of the spores of two AAT strains suspendedin apple juice and pH 4.0 and pH 7.0 McIlvain buffers were treated with pressure of 10–60 MPa,at a temperature of 35–75℃ for 30 min. The results showed that some of the process parameters,mainly the temperature and pH, strongly affected spore germination. The amount of released DPAcorrelated strongly (R= 0.928) to the number of germinated AAT spores

PL

Alicyclobacillus acidoterrestris(AAT) należy do bakterii acidotermofilnych, tworzących przetrwalniki, które powodują psucie się pasteryzowanych soków owocowych i warzywnych. Ze względuna zdolność do przetrwania procesów pasteryzacji poszukuje się alternatywnych metod do ichinaktywacji, m.in. ditlenku węgla w stanie nadkrytycznym (SCCD). Kwas dipikolinowy (DPA) jestzwiązkiem swoistym tylko dla przetrwalników, a jego uwalnianie do środowiska jest wskaźnikiemprocesu kiełkowania przetrwalników. Celem badań było określenie korelacji między ilością uwal-nianego DPA a procesem kiełkowania przetrwalników AAT, zainicjowanego przez SCCD. Przetrwalniki zawieszone w soku jabłkowym oraz w buforach McIlvain o pH 4,0 i pH 7,0 poddawano działaniuSCCD o ciśnieniu 10–60 MPa, w temperaturze 35–75℃, w czasie 30 min. Zaobserwowano, że niektóre parametry procesu, m.in. temperatura i pH, miały znaczący wpływ na proces kiełkowania przetrwalników. Ilość uwolnionego DPA była silnie (R= 0,928) skorelowana z liczbą kiełkujących przetrwalników AAT.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2016
• Tom: 31
• Numer: 4
• Opis fizyczny: p.681-691,fig.,ref.

Twórcy

autor

Porebska I.

• Department of Fruit and Vegetable Product Technology, prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology in Warsaw, Rakowiecka 36, 02-532 Warsaw, Poland

autor

Sokolowska B.

• Department of Fruit and Vegetable Product Technology, prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology in Warsaw, Warsaw, Poland
• Laboratory of Biomaterials Institute of High Pressure Physic, Polish Academy of Sciences in Warsaw, Warsaw, Poland

autor

Wozniak L.

• Department of Fruit and Vegetable Product Technology, prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology in Warsaw, Warsaw, Poland

autor

Laniewska-Trokenheim L.

• Chair of Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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