The Heat Resistance of Ascospores of Saccharomyces Cerevisiae Strain 195 and Saccharomyces Chevalieri Strain 215, Isolated From Heat Preserved Fruit Juice

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

doi:10.1016/b978-0-12-078702-9.50014-5

Cited by 6 publications

(7 citation statements)

References 25 publications

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“…They reported that Saccharomyces cerevisiae and Saccharomyces chevalieri were the most heat resistant species amongst all the yeasts investigated; only these two species survived heat treatment of 65°C for 10 minutes. Subsequently, a year later ( 3 ) , they reported D 60 = 10 minutes and z = 5°C for ascospore suspensions of both these strains and in 1982 ( 29 ) they reported D 60 values between 5.1–19.2 minutes for spore suspensions of a range of Saccharomyces species and D 60 values between 20‐40 minutes for spore suspensions of Kluyveromyces bulgaricus . Splittstoesser et al ( 2 ) reported D 60 = 6.1 minutes and z = 6.7 for Saccharomyces cerevisiae ascospores.…”

Section: Discussionmentioning

confidence: 99%

“…Although yeast ascospores have been extensively studied over the past few decades (1)(2)(3)(4), there is no data on the utilisation of yeast ascospores as an indicator for the validation of pasteurisation processes of beer and other low pH beverages. Indicators or surrogates are commonly used in the food and drink industry to measure the effectiveness of various processes including pasteurisation.…”

Section: Introductionmentioning

confidence: 99%

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Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

2021

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Beers and other low pH beverages are often stabilised by pasteurisation. There is a lack of guidance as to how many pasteurisation units are required for effective treatment of novel products so as to avoid over‐pasteurisation. Yeast are common spoilers of such beverages and some species can produce heat resistant ascospores. As ascospores are more heat tolerant than vegetative cells they are ideal marker organisms for validating the effectiveness of beverage pasteurisation processes. In this study, 63 yeast strains were screened for their ability to produce spores with 30 strains showing different spore configurations. The rate of ascospore development during incubation on sporulation medium was also determined. It was found that the heat resistance of the ascospores of different species/strains varied widely with Saccharomyces species producing some of the most heat tolerant spores. Ascospores of Saccharomyces cerevisiae BRYC 501 were the most heat resistant with significantly more (over 6–16 times) heat resistance than heat tolerant lactic acid bacteria. The D‐ and z‐values of Saccharomyces cerevisiae BRYC 501 ascospores were determined in alcoholic and non‐alcoholic versions of two lager beers (American and German). The spores were over 14–18 times more heat tolerant in the non‐alcoholic beers and, accordingly, higher PUs need to be applied. Interestingly, at the same/similar alcohol concentration and pH the yeast ascospores were significantly more heat resistant (1.9–2.5 times) in the American than the German beer which may suggest that bitterness contributed to their heat resistance. © 2021 The Institute of Brewing & Distilling

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

2021

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“…In an earlier paper we demonstrated a ten-fold difference in the heat resistance (D values) of vegetative cells and the corresponding ascospores of Saccharomyces cerevisiae strain 195 and S. chevalieri strain 215 (Put et al 1977).…”

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confidence: 90%

“…Procedures for the determination of heat resistance, calculations ofD values and plotting of heat survival curves were as previously described (Put et al 1977;Put & De Jong 1980,1982.…”

Section: E T E R M I N a T I O N Of Heat Resistancementioning

confidence: 99%

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

Put¹,

Jong²

1982

Journal of Applied Bacteriology

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A comparative study of the heat resistance (D60 values) of four Saccharomyces spp. and two Kluyveromyces spp. (21 strains) showed a 30–350‐fold higher heat resistance of ascospores than of vegetative cells. It was also observed that small numbers of ascospores exhibiting a considerably higher heat resistance can easily be formed, even in a complete vegetative growth medium. This phenomenon may have led most other authors to report none or only slight differences between the heat resistance of yeast ascospores and their vegetative cells. Until more information has been collected about the ascospore load of acid (fruit) products and their heat resistance, accurate calculations of the minimum F values for heat preservation of these products may not be possible.

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“…The reduced incidence of the ascosporogenous D. hansenii contrasts with the findings of Put and De Jong (1980) who concluded that the heat resistance of ascospores was the reason for such yeasts being common contaminants of heat-treated beverages. The absence of D. hansenii ascospores at the time of heat treatment (Put et al, 1977) and also environmental conditions such as solute content, aw and particularly pH (Graumlich and Stevenson, 1978;Juven et al, 1978) may be responsible for the observed reduced recovery of this species as a consequence of heat treatment. Generally it would appear that the yeast flora of meat and meat products is only marginally affected by ingredients and processing systems.…”

Section: Discussionmentioning

confidence: 99%

The yeasts of British fresh sausage and minced beef

Dalton

Board

Davenport

1984

Antonie van Leeuwenhoek

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Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail. Debaryomyces hansenii was the most commonly isolated yeast from most samples followed by Candida zeylanoides and Pichia membranaefaciens. The presence of sulphite in sausages did not appear to affect the numbers and range of yeasts present but did affect their relative proportions. A survey of one factory showed that meat intended for sausage production and equipment harboured the same range of yeasts that are found in the finished products.

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The Heat Resistance of Ascospores of Saccharomyces Cerevisiae Strain 195 and Saccharomyces Chevalieri Strain 215, Isolated From Heat Preserved Fruit Juice

Cited by 6 publications

References 25 publications

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

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

The yeasts of British fresh sausage and minced beef

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