D-alanine in fruit juices: a molecular marker of bacterial activity, heat treatments and shelf-life

Authors :: Gandolfi, I
Palla, G.
Marchelli, R.
Dossena, A
Puelli, S.
Salvadori, C.
Source :: Journal of Food Science. Jan-Feb, 1994, Vol. 59 Issue 1, p152, 3 p.
Publication Year :: 1994
Abstract: D-alanine, along with D- and L-lactic acid, may be useful as molecular markers for bacterial contamination. Heat treatment and storage do not alter the D-alanine content in juices. D-alanine levels greater than 1 ppm or D/D+L percentage greater than 2 may indicate bacterial contamination in industrial juices.

Subjects :: Alanine -- Analysis
Fruit juices -- Research
Food -- Bacteriology
Business
Food/cooking/nutrition

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