GERMINATION RESPONSE OF BACILLUS-SUBTILIS PCL219 SPORES TO CARAMELIZED SUGAR AND L-ASPARAGINE

In presence of L-asparagine, effective substances in caramelized sugar were primarily glucose and fructose; isomerization of glucose/fructose was observed after autoclaving (120-degrees-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 x 10(-4), fructose 1.3 x 10(-4), L-asparagine 2.2 x 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-Asparagine could be partially replaced by NH4+, but not by L-glutamine.