Growth kinetics of Lactobacillus acidophilus under ohmic heating

Cho, Hyung-Yong; Yousef, Ahmed E.; Sastry, Sudhir K.

doi:10.1002/(sici)1097-0290(19960205)49:3<334::aid-bit12>3.0.co;2-e

Cited by 96 publications

(47 citation statements)

References 16 publications

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“…We comparatively investigated the following treatments: (1) conventional—no electric field was applied during the course of fermentation at 30 and 37 °C respectively; (2) MEF—electric field strength of 1 V cm −1 at 45, 60, and 90 Hz was applied during the course of a 40 h fermentation at 30 °C; and (3) early MEF—MEF (1 V cm −1 at 45, 60, and 90 Hz) was applied for the first 5 h and conventional fermentation for the remainder (35 h) of the fermentation at 30 °C. Rationale: Previous works showed that electric fields associated with ohmic heating may accelerate the early stage of fermentation of Lactobacillus acidaphilus (1) and may increase the bacteriocin production of Lactobacillus acidophilus (2) but inhibit the late stage of the fermentation (1) at temperatures lower than the optimum growth temperature.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Moderate Electric Field Frequency on Growth Kinetics and Metabolic Activity of Lactobacillus acidophilus

2008

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Moderate electric fields (MEF) have been previously shown to alter the metabolic activity of microbial cells; thus, the effect of frequency and electric field would be of considerable interest. We investigated herein the effects of MEF frequency on microbial growth kinetics and bacteriocin (Lacidin A) production of Lactobacillus acidophilus OSU 133 during fermentation. The following fermentation treatments were compared: conventional (for 40 h), MEF (1 V cm -1 , for 40 h), combination of MEF (1 V cm -1 , for the first 5 h) and conventional (for 35 h) at various frequency levels (45, 60, and 90 Hz) all at 30°C, and control (conventional) fermentation at 37°C. MEF treatments with purely sinusoidal waveforms at all frequencies at 30°C produced a shorter lag phase than conventional fermentation. However, no lag phase reduction was found for a 60 Hz waveform that contained high-frequency harmonics. There was, however, a significant increase in the bacteriocin production under early MEF treatment at 60 Hz with high-frequency harmonics. On the basis of these observations, the fermentation process is accelerated by applying pure sinusoidal MEF at the early stage of growth while a significant increase in the bacteriocin production occurs when sinusoidal field at 60 Hz with harmonics is applied at the early stage of the growth.

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Section: Methodsmentioning

confidence: 99%

“…This suggests that the effect of electric field frequency on prokaryotes is worthy of investigation. Most studies on the effect of alternating electric fields on microbial growth have been performed at a frequency of 60 Hz (1, 2, 10).…”

Section: Introductionmentioning

confidence: 99%

Effect of Moderate Electric Field Frequency on Growth Kinetics and Metabolic Activity of Lactobacillus acidophilus

2008

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“…Potential industrial applications of OH are very wide and include blanching, drying, evaporation, dehydration, fermentation (Cho, Yousef, & Sastry, 1996). Due to its extremely rapid heating rates, ohmic heating technology enables higher pasteurization temperatures to be applied, with the consequent increase in refrigerated shelf life, without inducing coagulation or excessive denaturation of the constituent proteins (Parrott, 1992).…”

Section: Ohmic Heatingmentioning

confidence: 99%

Environmental impact of novel thermal and non-thermal technologies in food processing

Pereira

Vicente

2010

Food Research International

476

198

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a b s t r a c tDuring the last 25 years, consumer demands for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life. These requests together with the severity of the traditional food processing technologies were driving forces for improvements in existing technologies and for the development of new food preservation technologies. Therefore, many technological developments have been directed towards unit operations such as pasteurization, sterilization, cooking and drying, and currently the new technological approaches for food preservation are serious candidates to replace the traditional well-established preservation processes. The aim of this review is to discuss the environmental impact that some of the most promising novel food preservation technologies may represent in terms of energy efficiency, water savings and reduced emissions. The emergence of novel thermal and non-thermal technologies allows producing high quality products with improvements in terms of heating efficiency and, consequently, in energy savings. Most of these technologies are locally clean processes and therefore appear to be more environmentfriendly, having less environmental impact than the traditional ones. Novel processing technologies are increasingly attracting the attention of food processors once they can provide food products with improved quality and a reduced environmental footprint, while reducing processing costs and improving the added-value of the products.

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“…The thermal effect of ohmic heating was only one of the reasons for the oil yield, and the other reason was the effect of electric field applied to the sample. In ohmic heating, naturally porous cell walls allowed cell membrane to build up charges which formed disruptive pores which resulted in electroporation (Cho et al 1996). Electroporation is a significant increase in the electrical conductivity and permeability of the cell plasma membrane caused by an externally applied electrical field.…”

Section: Electrical Effect Of Ohmic Heatingmentioning

confidence: 99%

Ohmic heating as a pre-treatment in solvent extraction of rice bran

Nair

Divya²,

Prasannan³

et al. 2012

J Food Sci Technol

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Rice bran, which is one of the major by products of paddy contain high quality proteins and edible oil apart from fibre, ash and NFE (nitrogen free extract). The existing solvent extraction method employs n-hexane as the most viable solvent for the extraction of oil from rice bran. But the high cost and scarce availability of n-hexane resulted in uneconomical extraction of rice bran oil. In this study, rice bran was ohmically heated for different time periods(1, 2 and 3 min) with different current values (5, 15 and 20 A) and with different concentration of sodium chloride (1 M, 0.1 M and 0.01 M) as conducting medium. The ohmically heated rice bran was subjected to extraction studies. Ohmic heating of rice bran of paddy varieties Red Triveni and Basmati reduced the extraction time by nearly 75 % and 70 % respectively and gave a maximum quantity of oil extracted when compared to bran, which was not ohmically heated. From the experiments with varying concentrations, residence time of ohmic heating and currents, it was found that ohmically heating the rice bran with 1 M sodium chloride solution and with a current value of 20 A for 3 min gave maximum oil extraction with minimum extraction time.

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Growth kinetics of Lactobacillus acidophilus under ohmic heating

Cited by 96 publications

References 16 publications

Effect of Moderate Electric Field Frequency on Growth Kinetics and Metabolic Activity of Lactobacillus acidophilus

Effect of Moderate Electric Field Frequency on Growth Kinetics and Metabolic Activity of Lactobacillus acidophilus

Environmental impact of novel thermal and non-thermal technologies in food processing

Ohmic heating as a pre-treatment in solvent extraction of rice bran

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