Heat Resistance Studies on Yeast spp. Causing Spoilage in Soft Drinks

Put, H.M.C.; Jong, Jan de; Sand, F. E. M. J.; Grinsven, A. M. van

doi:10.1111/j.1365-2672.1976.tb04162.x

Cited by 58 publications

(20 citation statements)

References 32 publications

(14 reference statements)

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“…Saccharomyces strains were more resistant to dry heat than the other strains tested. Put and De Jong (1976) reported similar findings when testing the wet heat resistance of yeast.…”

Section: Resultssupporting

confidence: 78%

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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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“…Saccharomyces strains were more resistant to dry heat than the other strains tested. Put and De Jong (1976) reported similar findings when testing the wet heat resistance of yeast.…”

Section: Resultssupporting

confidence: 78%

“…Put et al (1976) found that in general asporogenous yeasts were less heat resistant than ascomycetous types. Only three of the yeasts studied here (Kloeckera, Rhodotorula and Torulopsis) were from asporogeneous species.…”

Section: Resultsmentioning

confidence: 97%

Resistance of Yeast to Dry Heat

Scott¹,

Bernard²

1985

Journal of Food Science

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“…During pasteurisation in the food industry, heat kill of microbes has long been recognised as variable. Under heat stress, populations die in a reverse exponential fashion, giving linear log-plots over time and providing D -values for heat kill; the time required to kill 90% of the population (Put et al, 1976). In addition, a resistant “tail” in the population was frequently found, giving rise to animated disputes as to the cause.…”

Section: Discussionmentioning

confidence: 99%

Population heterogeneity and dynamics in starter culture and lag phase adaptation of the spoilage yeast Zygosaccharomyces bailii to weak acid preservatives

Stratford

Steels

Nebe-von-Caron

et al. 2014

International Journal of Food Microbiology

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The food spoilage yeast Zygosaccharomyces bailii shows great resistance to weak-acid preservatives, including sorbic acid (2, 4-hexadienoic acid). That extreme resistance was shown to be due to population heterogeneity, with a small sub-population of cells resistant to a variety of weak acids, probably caused by a lower internal pH reducing the uptake of all weak acids. In the present paper, it was found that resistant cells were extremely rare in exponential cultures, but increased by up to 8000-fold in stationary phase. Inoculation of media containing sorbic acid with a population of Z. bailii cells gave rise to what appeared to be a prolonged lag phase, suggesting adaptation to the conditions before the cells entered the period of exponential growth. However, the apparent lag phase caused by sorbic acid was largely due to the time required for the resistant sub-population to grow to detectable levels. The slow growth rate of the sub-population was identical to that of the final total population. The non-resistant bulk population remained viable for 3 days but had lost viability by 6 days and, during that time, there was no indication of any development of resistance in the bulk population. The sub-population growing in sorbic acid showed very high population diversity in colony size and internal pH. After removal of sorbic acid, the population rapidly reverted back to the normal, largely non-resistant, population distribution. The data presented suggest that a reevaluation of the lag phase in microbial batch culture is required, at least for the resistance of Z. bailii to sorbic acid. Furthermore, the significance of phenotypic diversity and heterogeneity in microbial populations is discussed more broadly with potential relevance to bacterial “persisters”, natural selection and evolution.

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“…The same study reported a much lower D 55°C -value of 0.57 min for the ascospores in Chenin Blanc wine (11% alc/vol). In a pH 4.5 buffer without ethanol, S. cerevisiae, Saccharomyces chevalieri and Saccharomyces bailii ascospores exhibited D 60°C -values of 22.5, 13 and 10 min, respectively (Put et al, 1976). Previous investigations showed that temperatures between 48-51°C were sufficient to fully inactivate all vegetative yeasts in sweet fruit juices, as their D-value can vary from 10 min at 51°C to 30 min at 48°C (Beuchat, 1982).…”

Section: Thermal Resistance Of Saccharomyces Ascospores In 4% Beermentioning

confidence: 96%

“…Past work with S. cerevisiae in fruit juices (Put et al, 1976;Put and Jong, 1982) demonstrated that the ascospores are 25 to 350 times more heat resistant than vegetative cells, and the highest D 60°C -value for ascospores (among the 21 strains tested) was 19.2 min. Considering the huge difference between the thermal resistance of ascospore and vegetative cells, one can assume that if spores are destroyed, all the vegetative cells will also be.…”

Section: Introductionmentioning

confidence: 97%