Effect of Extrinsic Factors on the Production of Guaiacol by Alicyclobacillus spp.

Abstract

Alicyclobacillus spp. is of significance to the fruit juice industry due to the production of guaiacol. Studies on Alicyclobacillus regarding guaiacol focus mainly on novel ways to detect guaiacol or evaluate guaiacol-producing potential of isolated Alicyclobacillus. Basic studies on factors that induce or affect the production of guaiacol and the conversion pathway of vanillic acid to guaiacol are not available. The goal of this study was to evaluate how extrinsic factors can affect the production of guaiacol by Alicyclobacillus isolates. Guaiacol-producing Alicyclobacillus isolates 1016 and 1101 were used in this study and the effects of temperature (25 to 55°C), pH (3.0 to 5.5), and oxygen concentration on guaiacol production in laboratory media was investigated. Maximum production of guaiacol by isolate 1016 was detected within 9 h when incubated at 43°C, pH 4.0, under microaerophilic conditions. Isolate 1101 produced detectable amounts of guaiacol within 8 h at pH 5.0. However, maximum guaiacol production was achieved within 14 h by isolate 1101 when incubated at 50°C. Our results indicate that the production of guaiacol, contrary to common belief, is a rapid reaction under desirable conditions specific to each isolate. The results of this study can be useful for developing rapid guaiacol monitoring methods for Alicyclobacillus-related spoilage or be applied to more detailed enzyme-related studies.