Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii

Chen, Chinshuh; Tseng, Ching-Wen

doi:10.1016/s0032-9592(96)00096-9

Cited by 24 publications

(9 citation statements)

References 7 publications

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“…Experimental data show that the synergetic effect of temperature and pressure strongly enhances the lethality of the process, confirming the results reported in the literature for isostatic high pressure treatments (Chen & Tseng, 1997;Donsì et al, 2003;Reyns, Soontjens, Weemaes, Hendrickx, & Michiels, 2000). Present data confirm that in pulsed as well as in isostatic high pressure treatments processing temperature plays a relevant role in microbial inactivation.…”

Section: Effect Of Processing Temperaturesupporting

confidence: 90%

Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters

Donsı̀

Ferrari

Maresca

2007

Journal of Food Engineering

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Section: Effect Of Processing Temperaturesupporting

confidence: 90%

Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters

Donsı̀

Ferrari

Maresca

2007

Journal of Food Engineering

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“…The studies described above were carried out at ambient temperature with the assumption that compression heating would be insufficient to affect inactivation. The combined effects of heat and pressure on inactivation of yeasts were reported by Chen and Tseng (1997) and Donsì and others (2003). As expected, yeasts were inactivated more readily by combinations of pressure with heat than by either treatment alone.…”

Section: Fungi—the “Other Spores”supporting

confidence: 56%

Response of Spores to High‐Pressure Processing

Black¹,

Setlow²,

Hocking³

et al. 2007

Comp Rev Food Sci Food Safe

216

127

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This review focuses on the responses of microbial spores to food processes that incorporate high hydrostatic pressures. While the majority of information deals with spores of Bacillus species, spores of Clostridium and Alicyclobacillus species are also discussed, and a section of the review surveys the responses of fungal spores to high-pressure processing. The mechanisms of the germination of bacterial spores are outlined in detail with regard to spore physiology and structure, along with molecular aspects of germinants and the interaction with spore receptors. Use of treatments combining pressure and temperature for a range of different food products is reviewed, including examples of hurdle technology employing high hydrostatic pressure. Pressure-assisted thermal sterilization is also discussed.

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“…The Saccharomyces species are well known for their fruit-spoiling attributes. Treatment at pressures less than 400 MPa for a few minutes is sufficient to inactivate most yeasts, although some strains within species have exhibited a sluggish rate at pressures of 500 MPa (Chen and Tseng 1997). It was proposed by the same authors that the pressure resistance of yeast is closely related to thermal resistance.…”

Section: Inactivating Fungimentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii

Cited by 24 publications

References 7 publications

Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters

Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters

Response of Spores to High‐Pressure Processing

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

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