The effect of high hydrostatic pressure on the survival of<i>Saccharomyces cerevisiae</i>in model suspensions and beetroot juice

Sokołowska, Barbara; Skąpska, Sylwia; Fonberg-Broczek, M; Niezgoda, J.; Rutkowska, Małgorzata; Chotkiewicz, M.; Dekowska, Agnieszka; Rzoska, Sylwester J.

doi:10.1080/08957959.2013.769047

Cited by 23 publications

(14 citation statements)

References 28 publications

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“…This was most probably due to the presence of molecules, such as lipids and carbohydrates, in product. This modifi ed the effect of HHP on microorganisms, which was confi rmed in our previous study [Sokołowska et al, 2013]. After 10 min of the treatment under 200 MPa, the population numbers of the collection and wild type strains decreased by 1.4 and 1.6 log (CFU/mL), respectively.…”

Section: Effect Of Hhp On Bacterial Cellssupporting

confidence: 77%

“…However, this technology has not yet been implemented on the industrial scale in Poland. HHP allowed reducing counts of microbes responsible for spoilage and for shortening the shelf-life of beetroot juice [Sokołowska et al, 2013[Sokołowska et al, , 2014[Sokołowska et al, , 2017, while not markedly changing the sensory and nutritional attributes of the product. Mild, non-thermal technologies used in food preservation, apart from the inactivation, trigger the sublethal injury of bacterial cells.…”

Section: Introductionmentioning

confidence: 99%

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Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury

Nasiłowska¹,

Sokołowska²,

Fonberg-Frączek³

2019

Pol. J. Food Nutr. Sci.

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The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than in the natural beetroot juice environment. In beetroot juice the lethal effect was reported after 1 min of pressure treatment at 400 MPa for the collection strain. In the case of the wild type strain, exposure to the maximal parameters of the compression process (400 MPa, 10 min) decreased the population number below 1 log (CFU/mL) but did not cause complete injury. The collection strain of L. innocua was easier to inactivate in beetroot juice than the strain isolated from this environment. The maximum level of sublethal injury was observed when the cells were suspended in a buffer pH 7.0. Structural damage in cell membranes after HHP processing was observed using a transmission electron microscope (TEM).

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Section: Effect Of Hhp On Bacterial Cellssupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury

Nasiłowska¹,

Sokołowska²,

Fonberg-Frączek³

2019

Pol. J. Food Nutr. Sci.

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“…[33,34] Microbial vegetative cells from bacteria, yeasts, and moulds are more sensitive to HPP than spores. [35][36][37][38][39][40][41][42][43][44][45][46][47] Although there are no studies on the inactivation of S. cerevisiae ascospores by HPP in beer, some authors studied the HPP yeast ascospore inactivation in juices. [31,41,42,44,47] The modelling of S. cerevisiae survivors in alcoholic beverages treated by HPP is limited to Mok et al [48] which observed a fractional conversion kinetic model for S. cerevisiae vegetative cells in red wine and total inactivation after 300 MPa for 20 min.…”

Section: Introductionmentioning

confidence: 98%

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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“…They aim at maintaining the quality of fresh products, avoiding notable deterioration of relevant properties during processing and storage [1][2][3][4][5]. This is hardly, if at all, possible for basic preservation methods, such as the thermal pasteurization, addition of chemical agents or radiation.…”

Section: Introductionmentioning

confidence: 99%

“…For HPP the pasteurization threshold, i.e. 5 decades decrease of the total number of microorganisms, is most often linked to the pressure-induced break of cellular walls [1][2][3][4][5][6][7][8]. The technological sterilization target is reached for simultaneous actions of high pressure and temperature.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Impact of High Pressures and Pulsed Electric field on Saccharomyces cerevisiae Model System

SJ¹,

Musial²

2015

J Food Process Technol

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Results of simultaneous high pressure (HPP) and pulsed electric field (PEF) preservation treatments on Saccharomyces cerevisiae model suspension are presented. They are based on the novel implementation of PEF method, associated with the sequence of sine-wave pulses of the strong electric field. The simultaneous HPP + PEF enabled reaching the pasteurization threshold for pressure P = 200 MPa and the intensity of the electric field E < 10 kV/cm well below typical values for separate HPP and PEF treatments. Notable is the negligible parasitic heating for the new PEF implementation. The supplementary broad band dielectric spectroscopy (BDS) frequency scan for HPP, PEF and HPP + PEF revealed qualitative differences, particularly notable for the complex conductivity representation.

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The effect of high hydrostatic pressure on the survival ofSaccharomyces cerevisiaein model suspensions and beetroot juice

Cited by 23 publications

References 28 publications

Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury

Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury

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

Simultaneous Impact of High Pressures and Pulsed Electric field on Saccharomyces cerevisiae Model System

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