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Abstract:

Inactivation of three Saccharomyces cerevisiae strains by PEF treatment, at different growth phases and initial inoculum sizes was investigated. The conditions of the PEF treatment were: electric field level of 8-11 kV/cm, 3 pulses, 50 μF capacitance or 12.5 kV/cm, 40 pulses, 1 μF capacitance. The inactivation of yeasts ranged from 2 to 5.8 log cycles when the inoculum size increased from 5×105 to 1×1011 CFU/ml, respectively. In all the experiments, the reduction of yeasts population was linearly enhanced by increasing the inoculum size, independently of the growth phase. Different experiments were designed to explain the observed behavior. By increasing yeasts concentration the probability of formation of pearl chains would increase. As a consequence of the large volume of these "equivalent cells" the PEF treatment efficiency would increase. © 2004 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields
Autor:Molinari, P.; Pilosof, A.M.R.; Jagus, R.J.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas Y Naturales, Ciudad Universitaria (1428), Buenos Aires, Argentina
Depto. de Ing. Industrial, Facultad de Ingeniería, Ciudad Universitaria (1428), Buenos Aires, Argentina
Consejo, Nac. Invest., Cie. Y T.
Palabras clave:Concentration; Pulsed electric field; Yeast; Capacitance; Electric fields; Fruit juices; Yeast; growth phases; Inoculum size; Food products; Saccharomyces; Saccharomyces cerevisiae
Año:2004
Volumen:37
Número:8
Página de inicio:793
Página de fin:798
DOI: http://dx.doi.org/10.1016/j.foodres.2004.03.010
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v37_n8_p793_Molinari

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Citas:

---------- APA ----------
Molinari, P., Pilosof, A.M.R. & Jagus, R.J. (2004) . Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields. Food Research International, 37(8), 793-798.
http://dx.doi.org/10.1016/j.foodres.2004.03.010
---------- CHICAGO ----------
Molinari, P., Pilosof, A.M.R., Jagus, R.J. "Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields" . Food Research International 37, no. 8 (2004) : 793-798.
http://dx.doi.org/10.1016/j.foodres.2004.03.010
---------- MLA ----------
Molinari, P., Pilosof, A.M.R., Jagus, R.J. "Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields" . Food Research International, vol. 37, no. 8, 2004, pp. 793-798.
http://dx.doi.org/10.1016/j.foodres.2004.03.010
---------- VANCOUVER ----------
Molinari, P., Pilosof, A.M.R., Jagus, R.J. Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields. Food Res. Int. 2004;37(8):793-798.
http://dx.doi.org/10.1016/j.foodres.2004.03.010