caa a22 4500 463156161 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0495-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0495-6 Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production [Elektronische Daten] [K. Bahçeci, Jale Acar] In this study, easy detection of Alicyclobacillus acidoterrestris was performed by determination of guaiacol in apple juice. Guaiacol produced by A. acidoterrestris was determined by using HPLC, UV-Vis spectrophotometer, and Minolta spectrophotometer. Statistical analysis showed that the methods used for measuring the guaiacol concentrations were not significantly different (p>0.05). Guaiacol formation in apple juice spiked with different levels of A. acidoterrestris spores was also analyzed using Gompertz, Logistic, and Richards models. In all cases, a good agreement between experimental data and fitted values was obtained. Using the modified Gompertz model, the derived biological parameters were calculated. Guaiacol formation rates (μ) and final guaiacol concentrations (A) were very similar in all cases, regardless of the initial A. acidoterrestris spore counts. However, lag phase durations (λ) were found to be dependent on the initial bacterial counts, and increased from 28.4 to 37.6h, when initial inoculation level decreased from ∼103 to ∼101 cfu/mL. Springer-Verlag, 2006 Alicyclobacillus acidoterrestris nationallicence Guaiacol nationallicence Vanillin nationallicence Mathematical modeling nationallicence Apple juice nationallicence Bahçeci K. Food Engineering Department, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut Acar Jale Food Engineering Department, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 873-878 1438-2377 225:5-6<873 2007 225 217 https://doi.org/10.1007/s00217-006-0495-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0495-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bahçeci K. Food Engineering Department, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Acar Jale Food Engineering Department, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 873-878 1438-2377 225:5-6<873 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer