Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study
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 1×10^sup 3^ CFU/mL and 1×10^sup 5^ CFU/mL spores of A. acidoterrestris and incubated at 25 and 46 °C....
Gespeichert in:
Veröffentlicht in: | European food research & technology 2005-02, Vol.220 (2), p.196-199 |
---|---|
Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | 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 1×10^sup 3^ CFU/mL and 1×10^sup 5^ CFU/mL spores of A. acidoterrestris and incubated at 25 and 46 °C. A. acidoterrestris started to form guaiacol from vanillin when the spore count exceeded the critical level of 1×10^sup 4^ CFU/mL. Increasing the vanillin concentration also increased the concentration of guaiacol formed, especially at 46 °C. The growth of A. acidoterrestris was not favorable at 25 °C. Thus, the formation of guaiacol is strongly limited at room temperature.[PUBLICATION ABSTRACT] |
---|---|
ISSN: | 1438-2377 1438-2385 |
DOI: | 10.1007/s00217-004-1018-y |