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Germination response of Bacillus subtilis PCI219 Spores to Caramelized Sugar and l ‐Asparagine
Author(s) -
KANDA KAYOKO,
YASUDA YOKO,
TOCHIKUBO KUNIO
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04783.x
Subject(s) - fructose , asparagine , chemistry , bacillus subtilis , spore , sugar , biochemistry , fructolysis , germination , glutamine , carbohydrate , galactose , spore germination , maillard reaction , food science , bacteria , biology , amino acid , microbiology and biotechnology , botany , genetics
In presence of L‐asparagine, effective substances in caramelized sugar were primarily glucose and fructose; isomerization of glucose/fructose was observed after autoclaving (120°C, 20 min, pH 7.2). Glucose and fructose were 63 to 24 in caramelized glucose and 12 to 44 in caramelized fructose. Apparent dissociation constants were: glucose 2.2 × 10 −4 , fructose 1.3 × 10 −4 , L‐asparagine 2.2 × 10 −4 . Hydroxymethylfurfural and maltol were not effective. Aging and heat activation of spores contributed to germination, especially for response to L‐asparagine and/or fructose, but not glucose. The initiation mechanism was distinguishable from the L‐alanine system in requirement for aging, heat activation of spores and response to inhibitor. L‐AS‐paragine could be partially replaced by NH 4 + , but not by L‐glutamine.