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....

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Bibliographic Details
Published in:European food research & technology 2005-02, Vol.220 (2), p.196-199
Main Authors: Bahceci, K.S, Gokmen, V, Acar, J
Format: Article
Language:eng ; ger
Subjects:
Alicyclobacillus acidoterrestris
apple juice
Apples
bacterial spores
Biological and medical sciences
biosynthesis
Food industries
food microbiology
food spoilage
Fruit and vegetable industries
Fruit juices
Fundamental and applied biological sciences. Psychology
guaiacol
microbial growth
off flavors
temperature
vanillin
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Summary: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