High Pressure Inactivation Kinetics of <i>Saccharomyces cerevisiae</i> Ascospores in Orange and Apple Juices

Zook, Cynthia; Parish, Mickey E.; Braddock, R. J.; Balaban, Murat Ö.

doi:10.1111/j.1365-2621.1999.tb15078.x

Cited by 105 publications

(56 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…First-order kinetics have been used to calculate pressure death-time data for bacteria and yeasts previously (10,11,48). However, for Bacillus species (16,28) and for E. coli (15), it was shown that pressure inactivation curves may exhibit a pronounced shoulder and tailing.…”

Section: Discussionmentioning

confidence: 99%

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Ulmer

Gänzle

Vogel

2000

Appl Environ Microbiol

123

View full text Add to dashboard Cite

The application of high pressure (HP) for food preservation requires insight into mechanisms of HPmediated cell injury and death. The HP inactivation in model beer of Lactobacillus plantarum TMW1.460, a beer-spoiling organism, was investigated at pressures ranging from 200 to 600 MPa. Surviving cells were characterized by determination of (i) cell viability and sublethal injury, (ii) membrane permeability to the fluorescent dyes propidium iodide (PI) and ethidium bromide (EB), (iii) metabolic activity with tetrazolium salts, and (iv) the activity of HorA, an ATP binding cassette-type multidrug resistance transporter conferring resistance to hop compounds. HP inactivation curves exhibited a shoulder, an exponential inactivation phase, and pronounced tailing caused by a barotolerant fraction of the population, about 1 in 10 6 cells. During exponential inactivation, more than 99.99% of cells were sublethally injured; however, no sublethal injury was detected in the barotolerant fraction of the culture. Sublethally injured cells were metabolically active, and loss of metabolic activity corresponded to the decrease of cell viability. Membrane damage measured by PI uptake occurred later than cell death, indicating that dye exclusion may be used as a fail-safe method for preliminary characterization of HP inactivation. An increase of membrane permeability to EB and a reduction of HorA activity were observed prior to the loss of cell viability, indicating loss of hop resistance of pressurized cells. Even mild HP treatments thus abolished the ability of cells to survive under adverse conditions.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Ulmer

Gänzle

Vogel

2000

Appl Environ Microbiol

123

View full text Add to dashboard Cite

show abstract

“…The occurrences of outbreaks of infections of Escherichia coli O157:H7 and other pathogens due to unpasteurized fruit juices have prompted the United States Food Drug Administration (USFDA) to ratify the Federal Juice Hazard Analysis Critical Control Point (HACCP) that compels manufacturers to subject juice products to a processing step or combinations of processes capable of reducing a population of a target pathogen by 5 log cycles (FR 2001;Goodrich, Schneider, & Parish, 2005). Spoilage microorganisms in juices include yeast species which produce metabolites that negatively affect sensory quality (Basak, Ramaswamy, & Piette, 2002;Zook, Parish, Braddock, & Balaban, 1999).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice

Gabriel

2012

Food Control

View full text Add to dashboard Cite

“…Most spoilages of fruit juice are caused by yeast and mold, because the germination of bacterial spores is inhibited at the pH of fruit juice (30). Shimoda et al (27) have reported that the inactivation temperature of Saccharomyces cerevisiae was reduced by about 30°C under high-pressure carbonation.…”

mentioning

confidence: 99%

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Shimoda

Kago

Kojima

et al. 2002

Appl Environ Microbiol

View full text Add to dashboard Cite

The death kinetics of Aspergillus niger spores under high-pressure carbonation were investigated with respect to the concentration of dissolved CO 2 (dCO 2 ) and treatment temperature. All of the inactivation followed first-order death kinetics. The D value (decimal reduction time, or the time required for a 1-log-cycle reduction in the microbial population) in the saline carbonated at 10 MPa was 0.16 min at 52°C. The log D values were linearly related to the treatment temperature and the concentration of dCO 2 , but a significant interaction was observed between them.Heat treatment in food processing is a broadly effective method for inactivating human pathogens and spoilage microorganisms. However, the high temperature involved can cause undesirable changes in nutritional and sensory properties.The toxicity of CO 2 has been demonstrated for a wide range of microorganisms (5,6,12,17). Carbon dioxide, while exerting antimicrobial activity, causes little harm in foods, additives, etc.; therefore, it is a suitable agent for controlling food spoilage microorganisms (22,23,29). In recent years, the influence of high-pressure CO 2 on the vegetative cells of various species has been demonstrated (1,3,4,7,8,9,10,11,13,14,18,20,28).We succeeded in dissolving CO 2 in an aqueous medium to a nearly saturated level by supplying high-pressure CO 2 in microbubbles (high-pressure carbonation). As a consequence, the treatment time and temperature required for microbial inactivation could be substantially reduced (15,16,26). Recently, it was shown that the antimicrobial effect was not related to the pressure of CO 2 but to the concentration of dissolved CO 2 (dCO 2 ) (27). The experiments were carried out with saturated dCO 2 concentrations under various combinations of pressure and temperature conditions.Most spoilages of fruit juice are caused by yeast and mold, because the germination of bacterial spores is inhibited at the pH of fruit juice (30). Shimoda et al. (27) have reported that the inactivation temperature of Saccharomyces cerevisiae was reduced by about 30°C under high-pressure carbonation. As mold spores have only a moderate thermal resistance, the heat treatment in fruit juice production is intended primarily to inactivate mold spores. The effects of pressurized CO 2 on the inactivation of mold spores, however, have not been investigated. A mesophilic mold, Aspergillus niger, was used as a test strain because it is a common contaminant of foods and other products (24).The purpose of the present paper was to investigate separately the effects of dCO 2 concentration, treatment pressure, and temperature on the death kinetics of Aspergillus niger spores. Fungal strain. Spores of Aspergillus niger (ATCC 16888) were obtained from the Japan Collection of Microorganisms (Wako, Saitama, Japan).Preparation of the spore suspension of A. niger. The strain was cultured on potato dextrose agar plates (Eiken Chemical Co., Ltd., Tokyo, Japan) at 25°C over 10 days. Spores were collected by washing the surface of the culture. Final...

show abstract

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

Cited by 105 publications

References 9 publications

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Contact Info

Product

Resources

About