Heat resistance studies of yeasts; vegetative cells versus ascospores: erythromycin inhibition of sporulation in <i>Kluyveromyces</i> and <i>Saccharomyces</i> species

Put, H.M.C.; Jong, Jan de

doi:10.1111/j.1365-2672.1982.tb04735.x

Cited by 28 publications

(17 citation statements)

References 15 publications

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“…The temperature maximum at each pressure was below temperatures known to thermally inactivate S. cerevisiae ascospores, therefore the inactivation occurred due to the application of isostatic pressure. Put and DeJong (1982b) reported that ascospores of two S. cerevisiae strains required 5-19 min at 60ЊC to exhibit a one D inactivation in pH 4.5, 0.05M citrate-phosphate buffer. Splittstoesser et al (1986) reported a D 55ЊC of 106 min for S. cerevisiae ascospores heated in apple juice.…”

Section: Resultsmentioning

confidence: 99%

High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices

Zook

Parish

Braddock

et al. 1999

Journal of Food Science

105

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High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 3 10 6 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D-values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z-values was 115 to 121 MPa. No differences (P$0.05) in D (at constant pressure) or z-values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.

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Section: Resultsmentioning

confidence: 99%

High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices

Zook

Parish

Braddock

et al. 1999

Journal of Food Science

105

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“…These studies have generally used temperatures between 48°C and 60°C. D60C values have been reported to range from 0.1 min for vegatative cells to 40 min for some ascospores (Put and De Jong, 1982b), with z values of approximately 4-6.5"C (Put and De Jong, 1982a). Our studies have shown that yeast were much more resistant to dry heat than wet heat.…”

Section: Resultsmentioning

confidence: 73%

Resistance of Yeast to Dry Heat

Scott¹,

Bernard²

1985

Journal of Food Science

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The dry heat resistance of 10 strains of yeast was investigated to develop data useful for the evaluation of aseptic systems for packaging acid products and which sterilize containers with hot air. Although three of the strains tested showed little survival at 1 lO"C, four other strains had Dttw~ values between 1 and 4 min. Torulopsis glabraru had a Dt~e.~~ of 0.78 min. Saccharomyces strains showed the highest dry heat resistance, with the most heat resistant strain tested having a D,,,,,~~ of 5 min. The z values for these strains ranged from 9.

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“…Amongst the microorganisms likely to survive such treatments, spores of Bacillaceae and to a much lesser extent ascospores of yeasts and moulds predominate (Put and De Jong, 1982). Consequently much attention has always been paid to the characters of bacterial spores.…”

Section: Advances In the Preservation Of Foodsmentioning

confidence: 99%

A centenary of academic and less learned Food Microbiology Pitfalls of the past and promises for the future

Mossel

Dijkmann

1984

Antonie van Leeuwenhoek

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A review is presented of the development of Food Microbiology from its roots in different disciplines - including human and animal medicine, general microbiology, agricultural science and food chemistry - to an autonomous science with the main vocation to provide the knowledge allowing providing food that is wholesome, of high quality and acceptable in the microbiological sense. This evolution entailed a change in approach from mere, and often rather primitive inspection of end-products to intervention by (i) identification of hazard points ("critical points" or CPs) by ecological studies; (ii) elimination of CPs by elaboration of Good Manufacturing and Distribution Practices (GMPs); (iii) validation of GMPs by monitoring production lines and final products at point of sale and gauging the results by Risk Analysis. It is emphasized, that although advanced and ecologically sound techniques have become available, it will still require extensive education and training at all levels before the scientific advances outlined in this review will have been fully integrated in day-to-day food production and catering in developed as well developing areas of the world. Interdisciplinary instruction and co-operation cannot be missed in attempts to reach this goal.

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Heat resistance studies of yeasts; vegetative cells versus ascospores: erythromycin inhibition of sporulation in Kluyveromyces and Saccharomyces species

Cited by 28 publications

References 15 publications

High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices

High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices

Resistance of Yeast to Dry Heat

A centenary of academic and less learned Food Microbiology Pitfalls of the past and promises for the future

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