title: Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production.
abstract: Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present study, the individual effects of potassium sorbate, sodium benzoate, potassium metabisulfite, dehydroacetic acid, ethyl 4-hydroxybenzoate, cinnamic acid and ε-polylysine on A. acidoterrestris growth and guaiacol production were firstly evaluated in a laboratory medium. Of the seven preservatives investigated, only dehydroacetic acid, cinnamic acid and ε-polylysine were effective both in controlling growth and guaiacol formation by A. acidoterrestris. Then, these three antimicrobials were applied to apple juice. Through the addition of 270 mg/L dehydroacetic acid, 108 mg/L cinnamic acid or 100 mg/L ε-polylysine, the A. acidoterrestris counts were reduced by 3.43, 3.17 and 4.78 log colony forming unit(CFU)/mL, respectively, and no guaiacol was detected after 14 days of storage. Sensory evaluation revealed that the addition of these three preservatives did not affect the organoleptic properties of the apple juice. Results obtained in this paper could be very useful for a better control of A. acidoterrestris-related spoilage in the fruit juice/beverage industry.
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Rui
authors: R
authors: Cai
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Yahong
authors: Y
authors: Yuan
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Zhouli
authors: Z
authors: Wang
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Chunfeng
authors: C
authors: Guo
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Bin
authors: B
authors: Liu
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Chunqing
authors: C
authors: Pan
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors: Laping
authors: L
authors: Liu
authors: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: yuetl305@nwsuaf.edu.cn.
authors: Tianli
authors: T
authors: Yue
mesh_terms: D056450:Alicyclobacillus / Q000187:drug effects / Q000254:growth & development*; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D005516:Food Microbiology / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000494:pharmacology*; D000067030:Fruit and Vegetable Juices / Q000382:microbiology*; D006139:Guaiacol / Q000032:analysis*; D027845:Malus / Q000382:microbiology; D013649:Taste
chemical_list: D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D006139:Guaiacol
keywords: Alicyclobacillus acidoterrestris; Apple juice; Guaiacol; Preservative; Spoilage