Wake parks in Poland - current state, conditions and prospects for development

• Autorzy: Skrzypczak A. , Kleszcz A. , Gozdziejewska A. , Paturej E. , Grzybowski M.

Warianty tytułu

PL

Wakeparki w Polsce – uwarunkowania i perspektywy rozwoju

• 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 DPA correlated 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 względu na zdolność do przetrwania procesów pasteryzacji poszukuje się alternatywnych metod do ich inaktywacji, m.in. ditlenku węgla w stanie nadkrytycznym (SCCD). Kwas dipikolinowy (DPA) jest związkiem swoistym tylko dla przetrwalników, a jego uwalnianie do środowiska jest wskaźnikiem procesu kiełkowania przetrwalników. Celem badań było określenie korelacji między ilością uwalnianego 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 działaniu SCCD 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.693-705,fig.,ref.

Twórcy

autor

Skrzypczak A.

• Department of Tourism, Recreation and Ecology, University of Warmia and Mazury, M.Oczapowskiego 5, 10-719 Olsztyn, Poland

autor

Kleszcz A.

• Department of Tourism, Recreation and Ecology, University of Warmia and Mazury, Olsztyn, Poland

autor

Gozdziejewska A.

• Department of Tourism, Recreation and Ecology, University of Warmia and Mazury, Olsztyn, Poland

autor

Paturej E.

• Department of Tourism, Recreation and Ecology, University of Warmia and Mazury, Olsztyn, Poland

autor

Grzybowski M.

• Department of Tourism, Recreation and Ecology, University of Warmia and Mazury, Olsztyn, Poland

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