Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment

Gracin, Leo; Jambrak, Anet Režek; Juretić, Hrvoje; Dobrović, Slaven; Barukčić, Irena; Grozdanović, Martin; Smoljanić, Goran

doi:10.1016/j.apacoust.2015.05.005

Cited by 53 publications

(35 citation statements)

References 27 publications

(39 reference statements)

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“…Regarding the microbial inactivation, different sensitivities can be expected based on the size, shape, and species of the microorganisms. The previous studies indicated that bigger cells are more sensitive to ultrasonication (Gracin et al, ).…”

Section: Resultsmentioning

confidence: 99%

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes

Hashemi

Abhari

Khaneghah

2019

Food Science & Nutrition

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In order to reduce the risk of microbial contamination in fresh radish (Raphanus raphanistrum) and ensure its safety, combined effects of ultrasound and lactic acid in inactivating microorganisms and quality changes of radish were studied. Fresh radish samples were inoculated with Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Shigella sonnei separately and were treated with lactic acid (L) 1% and 2%, ultrasound (U) with the amplitude of 0%, 25%, 50%, and 75% for 15 and 30 min and their combination. The quality parameters, including total phenol content, firmness, and total color change, were evaluated on the day of the experiment and after 24 hr of cold storage. Results showed that both applied treatments and their combinations had significant (p < .05) inhibitory effect on all of the studied bacteria. Total phenolic content of the ultrasound treated samples led to higher amounts comparing to other samples. Results showed that using ultrasound power (75%), for 30 min significantly (p < .05) decreased the firmness of samples after 24 hr of cold storage. In conclusion, the application of ultrasound and lactic acid can extend the shelf life of fresh radish.

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Section: Resultsmentioning

confidence: 99%

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes

Hashemi

Abhari

Khaneghah

2019

Food Science & Nutrition

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“…Heat treatment is surprisingly effective at a modest temperature, with 4-6 min hold time at 37.5°C sufficient to achieve a 6-log reduction in viable B. bruxellensis in red wine (Couto et al 2005). High-powered ultrasonics [reviewed by Jiranek et al (2008)] combined with mild heat was recently shown in a preliminary laboratory-scale study to have potential as a continuous flow treatment to reduce B. bruxellensis population size in wine (Gracin et al 2015). Nonetheless, mild short-term heat treatment shows great promise as an adjunct to other Brettanomyces control strategies.…”

Section: Physical Treatment Alternatives To Sulfitementioning

confidence: 99%

“…Nonetheless, mild short-term heat treatment shows great promise as an adjunct to other Brettanomyces control strategies. High-powered ultrasonics [reviewed by Jiranek et al (2008)] combined with mild heat was recently shown in a preliminary laboratory-scale study to have potential as a continuous flow treatment to reduce B. bruxellensis population size in wine (Gracin et al 2015). Greater reduction in population size was achieved through exposure of wine to ultraviolet (UV) radiation by pumping through a UV-C reactor at 1000 L/min (Fredericks et al 2011), although the long-term compositional and sensory impact on resultant wines has not been described.…”

Section: Physical Treatment Alternatives To Sulfitementioning

confidence: 99%

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Curtin

Varela

Borneman

2015

Australian Journal of Grape and Wine Research

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In the competitive global wine industry, production of wines reflective of their place of origin is critical. While the evidence is mounting that microbial populations in vineyards and wineries differ geographically and represent an important component of ‘terroir’, there are some microbial influences on wine style that are generally considered undesirable, regardless of whether the offending species is part of the natural winemaking microflora. Brettanomyces spoilage of wine remains one of the most important microbiological issues facing winemakers. While most prevalent in premium, barrel‐aged reds, ‘Brett’ also affects sparkling wines and fortified wines. This review will cover recent advances in knowledge of the biology of this species alongside practical implications for risk management in the winery. For example, insights into genome evolution and population genetics will be discussed in the context of potential for emergence of more sulfite‐tolerant strains. Strategies to reduce the risk of Brett spoilage will be updated, with discussion of alternative approaches drawn from other food and beverage sectors that may allow winemakers to reduce their reliance upon the common preservative sulfur dioxide.

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“…One example is treated wine which was treated by ultrasound. Ultrasound caused the formation of negative oxidative smell and the formation of aromas which are described by panellists as burns or smoke [72]. It is explained by the formation of oxidized aroma (acetaldehyde) in young red wines, that is, the reaction of wine polyphenols (initiated by the ultrasound treatment) to form peroxide which oxidizes ethanol to acetaldehyde.…”

Section: Microbial Food Safetymentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment

Cited by 53 publications

References 27 publications

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

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