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Controlling the Production of Off-odor Guaiacol by Alicyclobacillus acidoterrestris in Apple juice or a Microbiological Medium

Hu, Xiaohuan
http://rave.ohiolink.edu/etdc/view?acc_num=osu1461151403

Abstract Details

2016, Master of Science, Ohio State University, Food Science and Technology.
The presence of the off-odor compound guaiacol in juices spoiled by Alicyclobacillus acidoterrestris, is one of the major causes for consumer complaints and product rejection. This study tested how temperature, pH, substrate (vanillin) and antimicrobial compounds (polylysine and lauric arginate) effected bacterial growth and guaiacol production in yeast starch glucose broth (YSG) and apple juice with new analytical instrument Selected Ion Flow Tube Mass Spectrometery (SIFT-MS). Incubated samples were held at 20-45 degree centigrade and pH 2.7-6.7 with 10mg/L vanillin. Minimum inhibitory concentrations (MICs) of polylysine and lauric arginate were determined at 37 degree centigrade and pH 3.7. Guaiacol concentration was determined in the headspace by selected ion flow tube mass spectrometry (SIFT-MS). Incubation temperature didn’t influence the concentration of bacteria in the stationary phase or guaiacol produced, but did influence bacterial growth rate which determined the time until guaiacol production occurred. Bacterial growth was inhibited at 20 and 25 degree centigrade in apple juice but not at 37 or 45 degree centigrade either in YSG or apple juice. pH 6.7 completely inhibited bacteria and pH 2.7 delayed bacterial growth, thus influencing guaiacol production; but the bacterium grew well at pH 3.7 and 4.7. Guaiacol was produced when the bacterial population reached about 10 to the power of 5 CFU/mL. MIC values for lauric arginate and polylysine were 9.4 and 75ug/ml, respectively. Both of these compounds inhibited vegetative cell multiplication and spore germination and no guaiacol was produced. However, Alicyclobacillus acidoterrestris OSYE in YSG solution was not inhibited by lauric arginate. The correlation of vanillin concentration (0.25-2 mg/L) to guaiacol production was highly linear.
Sheryl Barringer (Advisor)
Ahmed Yousef (Committee Member)
Monica Giusti (Committee Member)
83 p.
Food Science
Alicyclobacillus acidoterrestris; temperature; pH; antimicrobial compounds

Recommended Citations

Citations

  • Hu, X. (2016). Controlling the Production of Off-odor Guaiacol by Alicyclobacillus acidoterrestris in Apple juice or a Microbiological Medium [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461151403

    APA Style (7th edition)

  • Hu, Xiaohuan. Controlling the Production of Off-odor Guaiacol by Alicyclobacillus acidoterrestris in Apple juice or a Microbiological Medium . 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1461151403.

    MLA Style (8th edition)

  • Hu, Xiaohuan. "Controlling the Production of Off-odor Guaiacol by Alicyclobacillus acidoterrestris in Apple juice or a Microbiological Medium ." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461151403

    Chicago Manual of Style (17th edition)

osu1461151403
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This open access ETD is published by The Ohio State University and OhioLINK.