Effect of Alicyclobacillus acidoterrestris on Volatile Compounds and Color of Corn Juice Beverage
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Abstract:
Thermoacidophilic bacterium were selected and screened from commercial maize beverage with smoky, antiseptic or disinfectant like flavor taints. A strain of Alicyclobacillus was isolated from spoilage samples with an optimum growth temperature of 45~50 ℃ and optimum growth pH of 3.5~4.0. The strain was identified as Alicyclobacillus acidoterrestris by 16S rDNA sequencing and inoculated to normal samples. Then inoculated samples were cultured at 45 ℃ for 30 days. Volatile compounds and colorimetric characteristics of the beverage were studied by gas chromatograph-mass spectrometer and colorimeter. Total amount of volatile compounds was similar among normal and inoculated samples but showed variation on key aromas. The concentrations of 14 volatile compounds in inoculated samples were significantly higher than normal samples. Among them, guaiacol and o-ethoxyphenol had an offensive smelling and their odor activity values were 1696.58 and 398.40, respectively. Colorimetric analysis showed that the white intensity increased in inoculated samples and the L value was significantly improved.
