High hydrostatic pressure come-up time and yeast viability

E. Palou, A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes, P. M. Davidson, B. G. Swanson

Resultado de la investigación: Contribución a una revistaArtículo

32 Citas (Scopus)

Resumen

The effects of the come-up time at selected pressures (50 to 689 MPa) on Saccharomyces cerevisiae and Zygosaccharomyces bailii viability were evaluated at 21 °C. For Z. bailii the effects of the water activity (a(w)) of the suspension media and the stage of the growth cycle were also investigated. Pressure come-up times exerted an important effect on the yeast survival fraction, decreasing counts as pressure increased. An increased sensitivity to pressure treatments was observed with yeast cells from the exponential growth phase. Lethality increased as a(w) of the suspension media increased. For an a(w) of 0.98 and cells from the stationary growth phase, pressure treatments at less than 200 MPa had no effect on Z. bailii viability; however, no survivors (< 10 CFU/ml) were observed in treatments applied only for the time needed to reach pressures greater than 517 MPa. Yeast survivor curves showed an excellent fit (r > 0.996) when described by a phenomenological model based on the Fermi equation, S(P) = 1/{1 + exp[(P - Pc)/k]}, where S(P) is the survival fraction, P is the pressure, P(c) is a critical pressure corresponding to 50% survival, and k is a constant representing the steepness of the curve.

Idioma originalInglés
Páginas (desde-hasta)1657-1660
Número de páginas4
PublicaciónJournal of Food Protection
Volumen61
N.º12
DOI
EstadoPublicada - 1 ene 1998

Huella dactilar

Hydrostatic Pressure
Zygosaccharomyces bailii
Yeasts
viability
yeasts
Pressure
pressure treatment
Suspensions
Growth
Zygosaccharomyces
water activity
Saccharomyces cerevisiae
developmental stages
cells
Water

Citar esto

Palou, E., Lopez-Malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J., Davidson, P. M., & Swanson, B. G. (1998). High hydrostatic pressure come-up time and yeast viability. Journal of Food Protection, 61(12), 1657-1660. https://doi.org/10.4315/0362-028X-61.12.1657
Palou, E. ; Lopez-Malo, A. ; Barbosa-Canovas, G. V. ; Welti-Chanes, J. ; Davidson, P. M. ; Swanson, B. G. / High hydrostatic pressure come-up time and yeast viability. En: Journal of Food Protection. 1998 ; Vol. 61, N.º 12. pp. 1657-1660.
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Palou, E, Lopez-Malo, A, Barbosa-Canovas, GV, Welti-Chanes, J, Davidson, PM & Swanson, BG 1998, 'High hydrostatic pressure come-up time and yeast viability', Journal of Food Protection, vol. 61, n.º 12, pp. 1657-1660. https://doi.org/10.4315/0362-028X-61.12.1657

High hydrostatic pressure come-up time and yeast viability. / Palou, E.; Lopez-Malo, A.; Barbosa-Canovas, G. V.; Welti-Chanes, J.; Davidson, P. M.; Swanson, B. G.

En: Journal of Food Protection, Vol. 61, N.º 12, 01.01.1998, p. 1657-1660.

Resultado de la investigación: Contribución a una revistaArtículo

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AB - The effects of the come-up time at selected pressures (50 to 689 MPa) on Saccharomyces cerevisiae and Zygosaccharomyces bailii viability were evaluated at 21 °C. For Z. bailii the effects of the water activity (a(w)) of the suspension media and the stage of the growth cycle were also investigated. Pressure come-up times exerted an important effect on the yeast survival fraction, decreasing counts as pressure increased. An increased sensitivity to pressure treatments was observed with yeast cells from the exponential growth phase. Lethality increased as a(w) of the suspension media increased. For an a(w) of 0.98 and cells from the stationary growth phase, pressure treatments at less than 200 MPa had no effect on Z. bailii viability; however, no survivors (< 10 CFU/ml) were observed in treatments applied only for the time needed to reach pressures greater than 517 MPa. Yeast survivor curves showed an excellent fit (r > 0.996) when described by a phenomenological model based on the Fermi equation, S(P) = 1/{1 + exp[(P - Pc)/k]}, where S(P) is the survival fraction, P is the pressure, P(c) is a critical pressure corresponding to 50% survival, and k is a constant representing the steepness of the curve.

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Palou E, Lopez-Malo A, Barbosa-Canovas GV, Welti-Chanes J, Davidson PM, Swanson BG. High hydrostatic pressure come-up time and yeast viability. Journal of Food Protection. 1998 ene 1;61(12):1657-1660. https://doi.org/10.4315/0362-028X-61.12.1657