Influence of Wine Composition on the Heat Resistance of Potential Spoilage Organisms

Splittstoesser, D. F.; Lienk, Laura Lee; Wilkison, Martha; Stamer, J. R.

doi:10.1128/aem.30.3.369-373.1975

Cited by 23 publications

(7 citation statements)

References 1 publication

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“…The order of effectiveness for both ascospore and vegetative cell heat inactivation was orange Ͼ cranberry Ͼ apple Ͼ grape Ͼ pineapple. The similar pH of the juices and the small reported influence of pH on the heat resistance of yeast (Beuchat, 1981;Splittstoesser et al, 1975) seemed to indicate that these differences in heat resistance were related to the fruit juice composition.…”

Section: Resultsmentioning

confidence: 85%

Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields

Raso¹,

Calderón

Góngora

et al. 1998

Journal of Food Science

122

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Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5-8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5-1 log cycles. In each fruit juice studied, two pulses of 32-36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.Key words: Zygosaccharomyces bailii, ascospores, hydrostatic pressure, pulsed electric fields ing the yeast suspension were placed in an icebath for 15 min and after cooling, the yeasts were washed three times by centrifugation and resuspended in sterile YMB. After the last centrifugation the pellet was resuspended in a sterile YMB containing 10% glycerol, and a 5 mL suspension aliquot was dispensed in 15 mL vials. The vials were then stored at -20°C. The final concentration of yeast in the vials was 2 ϫ 10 8 CFU/mL. The vegetative cells of Z. bailii exhibited no loss of viability or resistance to heat, HHP, or PEF during storage.A culture (48h, 27ЊC) of Z. bailii growth in YMB was spread plated on the surface of an agar containing 5 g/L sodium acetate and 10 g/L KCl (Fowell, 1967). After incubating 14 days at 25ЊC, the ascospores were collected by flooding the surface of the culture with sterile distilled water and scraping the plate with a bent glass rod. The suspension was centrifuged and washed three times in distilled water and stored at 4ЊC until used. The suspension contained about 10 8 spores/mL. Microscopy observation of the suspension indicated the presence of 10% vegetative cells, 45% free spores and 45% asci. During storage no major changes in heat, HHP or PEF resistance were observed. Menstrua of treatmentPasteurized apple, orange, pineapple, cranberry, and grape juices were obtained from a local supermarket. No microorganisms were detected in the fruit juices before inoculation. Their pH (Table 1) and electric conductivity ( Table 2) at room temperature were measured using a pH meter (Model 420A,

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Section: Resultsmentioning

confidence: 85%

Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields

Raso¹,

Calderón

Góngora

et al. 1998

Journal of Food Science

122

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“…This level of ethanol tolerance is rarely observed with microorganisms living in ordinary environments. On the other hand, L. fructivorans, in addition to its high tolerance to ethanol (20-21% (v/v)), is relatively heat-tolerant and therefore survives suboptimal pasteurization processes 98,131 . As for wine, L. fructivorans and L. hilgardii have been reported as spoilage LAB 9,138 .…”

Section: Part 1: Beer Spoilage Lab -Their Emergence and Evolution I mentioning

confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

127

130

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Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.

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“…Related studies on wine pasteurization have also found that relatively low levels of pasteurization are suitable for reducing yeast populations. In a study by Splittstoesser et al (1975), most yeast species had D-values at 49 °C of 0.6 min or below in grape wine containing 12.1% ethanol. When calculated in terms of PUs, this pasteurization treatment is equivalent to 0.016 PUs.…”

Section: Parameter Part I Part Iimentioning

confidence: 97%

“…The chemistry of a particular cider may also contribute to the pasteurization procedure followed. Previous studies have indicated that ethanol is an important contributor to heat processes [10,11] but factors such as pH, TA, sulfur dioxide concentrations, and others may also cause variations in pasteurization processes. Practices during commercial cider production, such as filtration or addition of chemical preservatives, might further reduce yeast populations.…”

Section: Parameter Part I Part Iimentioning

confidence: 99%

A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider

Valliere

Harkins

2020

Beverages

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Though in-package water bath heat pasteurization for hard cider production is commonly employed to improve product safety and stability, there is a considerable lack of research-based guidelines to inform industry practices. In this study, fermented cider was bottled and inoculated with high populations of Saccharomyces cerevisiae and Zygosaccharomyces rouxii yeast. The bottles were then subjected to water bath pasteurization 60 °C at varying lengths of time. For both yeast species, populations were reduced to undetectable levels after just 1 min of processing time. Though validation of each individual process is recommended, cider producers may be able to sufficiently reduce the risks of spoilage organisms with minimal water bath pasteurization, especially when combined with other methods to reduce the presence of spoilage organisms.

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Influence of Wine Composition on the Heat Resistance of Potential Spoilage Organisms

Cited by 23 publications

References 1 publication

Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields

Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider

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