Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer

Walkling-Ribeiro, Markus; Rodríguez-González, O.; Jayaram, S.; Griffiths, Mansel W.

doi:10.1016/j.foodres.2011.01.046

Cited by 38 publications

(23 citation statements)

References 34 publications

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“…[8,9] This definition therefore includes nonthermal pasteurization processes such as high pressure processing (HPP), pulsed electric fields (PEF), power ultrasound, dense phase CO 2 , ultraviolet light irradiation, and filtration, which have all been researched with beer [10][11][12][13][14][15][16][17] and are known to maintain better the beer flavour and nutrients. The main sensory concern in beer is the lightstruck character off-flavour, which can limit the beer shelf-life.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, a few studies with nonthermal PEF revealed that the inactivation of S. cerevisiae ascospores in beers increased with the alcohol content. [13,14] The increase in thermal inactivation of yeast ascospores and other microorganisms with alcohol is well known. [4,52] Hence, the study of the effect of beer alcohol content on the HPP inactivation of yeast ascospores is also important.…”

Section: Introductionmentioning

confidence: 99%

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Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Milani

Silva

2016

High Pressure Research

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The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400 MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10 min processing time decreased by 3.1, 4.9, and ≥ 6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400 MPa, 7.2 s could ensure the minimum pasteurization of beers and for 600 MPa 5 s were enough for ≥ 7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Milani

Silva

2016

High Pressure Research

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“…The concentration of ethanol also affected the lethality of the PEF treatment. In two beer samples with alcohol contents of 3.5% and 0.5%, L. plantarum was more vulnerable to the PEF treatment in the beer with a higher ethanol concentration (Walkling-Ribeiro et al, 2011). S. cerevisiae ascospores in beer with alcohol contents of 0, 5.2%, and 7% were all inactivated by the same PEF treatment at 45 kV/cm, 46.3 pulses, and 70 ms which corresponded to the log reductions of 0.2, 0.7, and 2.2, respectively.…”

Section: Microbial Growth Controls In Winesmentioning

confidence: 92%

“…The use of PEF at ambient temperature was reported to be more effective in microbial inactivation than PEF processing with pre-cooling (4 C) at the same treatment condition (Walkling-Ribeiro et al, 2011). PEF applied at different initial temperatures showed different antimicrobial effects as well (Huang et al, 2013).…”

Section: Microbial Growth Controls In Winesmentioning

confidence: 99%

“…For instance, pulsed electric field (PEF) technology is a novel non-thermal technology that causes the degradation of nutritional and sensory characteristics to a less extent than traditional thermal processing (Buckow, Ng, & Toepfl, 2013;Rivas, Rodrigo, Martínez, Barbosa-C anovas, & Rodrigo, 2006;WalklingRibeiro, Noci, Cronin, Lyng, & Morgan, 2010). Compared with traditional thermal processes, the PEF technology also exhibits several advantages, such as shorter processing time, lower treatment temperature, and continuous flow (Pu ertolas, L opez, Saldaña, Walkling-Ribeiro, Rodríguez-Gonz alez, Jayaram, & Griffiths, 2011). Thus, this application can save a considerable amount of time and increase production efficiency.…”

Section: Introductionmentioning

confidence: 99%

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Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

et al. 2016

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Effect of heat‐assisted pulsed electric fields and bacteriophage on enterohemorrhagic Escherichia coliO157:H7

Walkling-Ribeiro

Anany

Griffiths

2014

Biotechnology Progress

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Pulsed electric fields (PEF), heat-assisted PEF (H-PEF), and virulent bacteriophage (VP) are non-thermal techniques for pathogen inactivation in liquids that were investigated individually, and in combination (PEF/VP, H-PEF/VP) to control enterohemorrhagic Escherichia coli (EHEC) O157:H7 in Luria-Bertani broth (LBB) and Ringer's solution (RS). Treated cells were subsequently incubated at refrigeration (4°C) and temperature-abuse conditions (12°C) for 5 days. When EHEC cells grown in LBB were subjected to non-thermal processing and subsequently stored at 12°C for 5 days, reductions in count of between 0.1 and 0.6 log cycles were observed and following storage at 4°C the decrease in counts varied between 0.2 and 1.1 log10 . For bacteria cells suspended in RS values ranged from 0.1 to ≥3.9 log cycles at both storage temperatures. The most effective treatments were H-PEF and H-PEF/VP, both producing a >3.4 log cycle reduction of cells suspended in non-nutrient RS. Analysis of EHEC recovery on selective and non-selective media indicated no occurrence of sub-lethal damage for VP, PEF/VP, and H-PEF/VP-treated cells. The findings indicate that combining PEF and lytic phage may represent a suitable alternative to conventional fluid decontamination following further process optimization.

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Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer

Cited by 38 publications

References 34 publications

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

Effect of heat‐assisted pulsed electric fields and bacteriophage on enterohemorrhagic Escherichia coliO157:H7

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