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dc.contributor.authorMolva, Çelenk
dc.contributor.authorBaysal, Ayşe Handan
dc.date.accessioned2017-08-11T13:10:10Z
dc.date.available2017-08-11T13:10:10Z
dc.date.issued2016-06-01
dc.identifier.citationMolva, Ç., and Baysal, A. H. (2016). The effect of sporulation medium on Alicyclobacillus acidoterrestris guaiacol production in apple juice. LWT - Food Science and Technology, 69, 454-457. doi:10.1016/j.lwt.2016.01.072en_US
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.01.072
dc.identifier.urihttp://hdl.handle.net/11147/6086
dc.description.abstractThe present study evaluated the effect of sporulation medium on guaiacol formation from vanillin and vanillic acid by Alicyclobacillus acidoterrestris DSM 3922 in the reconstituted apple juice (pH 3.82, °Brix 11.3). For sporulation, potato dextrose agar and Bacillus acidoterrestris agar were used. After heat-activation, spores were turned into vegetative cells and inoculated into juice samples to a final concentration of 103 or 105 CFU/mL. Samples were incubated at 37 °C for 264 h and guaiacol concentration was determined using peroxidase enzyme colourimetric assay. Based on the results, the conversion of vanillic acid into guaiacol was faster than that of vanillin among both cell suspensions. Also, there were no significant differences among any of the samples inoculated into apple juice spiked with vanillin at the end of the incubation period (P > 0.05). In the case of vanillic acid, the guaiacol concentrations were significantly different among cells activated from spores produced on PDA and BATA (P < 0.05). The obtained results suggested that type of sporulation medium composition may affect the guaiacol concentration depending on inoculum level and type of precursor present in the apple juice.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.lwt.2016.01.072en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGuaiacolen_US
dc.subjectJuice spoilageen_US
dc.subjectSporulation mediumen_US
dc.subjectVanillic aciden_US
dc.subjectVanillinen_US
dc.titleThe effect of sporulation medium on Alicyclobacillus acidoterrestris guaiacol production in apple juiceen_US
dc.typearticleen_US
dc.contributor.authorIDTR101983en_US
dc.contributor.iztechauthorMolva, Çelenk
dc.contributor.iztechauthorBaysal, Ayşe Handan
dc.relation.journalLWT - Food Science and Technologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume69en_US
dc.identifier.startpage454en_US
dc.identifier.endpage457en_US
dc.identifier.wosWOS:000373539500061
dc.identifier.scopusSCOPUS:2-s2.0-84959919919


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