Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5430
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dc.contributor.authorMolva, Çelenk-
dc.contributor.authorBaysal, Ayşe Handan-
dc.date.accessioned2017-04-28T07:02:05Z-
dc.date.available2017-04-28T07:02:05Z-
dc.date.issued2014-10-
dc.identifier.citationMolva, Ç., and Baysal, A. H. (2014). Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice. International Journal of Food Microbiology, 189, 82-88. doi:10.1016/j.ijfoodmicro.2014.07.033en_US
dc.identifier.issn0168-1605-
dc.identifier.urihttp://doi.org/10.1016/j.ijfoodmicro.2014.07.033-
dc.identifier.urihttp://hdl.handle.net/11147/5430-
dc.description.abstractAlicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (BAA), Bacillus acidoterrestris agar (BATA), malt extract agar (MEA), potato dextrose agar (PDA) and B. acidoterrestris broth (BATB) were used for sporulation. Inactivation kinetic parameters at 85, 87.5 and 90°C were obtained using the log-linear model. The decimal reduction times at 85°C (D85°C) were 41.7, 57.6, 76.8, 76.8 and 67.2min; D87.5°C-values were 22.4, 26.7, 32.9, 31.5, and 32.9min; and D90°C-values were 11.6, 9.9, 14.7, 11.9 and 14.1min for spores produced on PDA, MEA, BATA, BAA and BATB, respectively. The estimated z-values were 9.05, 6.60, 6.96, 6.15, and 7.46, respectively. The present study suggests that the sporulation medium affects the wet-heat resistance of A. acidoterrestris DSM 3922 spores. Also, the dipicolinic acid content (DPA) was found highest in heat resistant spores formed on mineral containing media. After wet-heat treatment, loss of internal volume due to the release of DPA from spore core was observed by scanning electron microscopy. Since, there is no standardized media for the sporulation of A. acidoterrestris, the results obtained from this study might be useful to determine and compare the thermal resistance characteristics of A. acidoterrestris spores in fruit juices. © 2014 Elsevier B.V.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TOVAG-106O246)en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/106O246en_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDipicolinic acid contenten_US
dc.subjectFruit juicesen_US
dc.subjectInactivationen_US
dc.subjectSpoilageen_US
dc.subjectSporulation mediaen_US
dc.titleEffect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juiceen_US
dc.typeArticleen_US
dc.authoridTR101983en_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume189en_US
dc.identifier.startpage82en_US
dc.identifier.endpage88en_US
dc.identifier.wosWOS:000342865800011
dc.identifier.scopusSCOPUS:2-s2.0-84906057072
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.ijfoodmicro.2014.07.033-
dc.relation.doi10.1016/j.ijfoodmicro.2014.07.033en_US
dc.coverage.doi10.1016/j.ijfoodmicro.2014.07.033en_US
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.languageiso639-1en-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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