Thermal Inactivation Kinetics of Food‐borne Yeasts

Török, Tamás; King, Arthur S.

doi:10.1111/j.1365-2621.1991.tb07961.x

Cited by 20 publications

(7 citation statements)

References 51 publications

(31 reference statements)

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“…Our ongoing research showed that these isolates could be completely inactivated by heating at 80°C for 15 s in apple juice concentrate (unpublished work). Previous studies also reported that D values of yeast rarely exceed 1 min at 55°C in juice products (Török and King 1991;Splittstoesser 1996). Therefore, there is evidence to support our hypothesis that these isolates probably cannot contaminate the apple juice concentrate because of the processes of the production line.…”

Section: Speciessupporting

confidence: 86%

Characterization of Osmotolerant Yeasts and Yeast‐Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential

Wang

Long

et al. 2015

Journal of Food Science

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Yeasts and yeast-like fungal isolates were recovered from apple orchards and apple juice processing plants located in the Shaanxi province of China. The strains were evaluated for osmotolerance by growing them in 50% (w/v) glucose. Of the strains tested, 66 were positive for osmotolerance and were subsequently identified by 26S or 5.8S-ITS ribosomal RNA (rRNA) gene sequencing. Physiological tests and RAPD-PCR analysis were performed to reveal the polymorphism of isolates belonging to the same species. Further, the spoilage potential of the 66 isolates was determining by evaluating their growth in 50% to 70% (w/v) glucose and measuring gas generation in 50% (w/v) glucose. Thirteen osmotolerant isolates representing 9 species were obtained from 10 apple orchards and 53 target isolates representing 19 species were recovered from 2 apple juice processing plants. In total, members of 14 genera and 23 species of osmotolerant isolates including yeast-like molds were recovered from all sources. The commonly recovered osmotolerant isolates belonged to Kluyveromyces marxianus, Hanseniaspora uvarum, Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Candida tropicalis, and Pichia kudriavzevii. The polymorphism of isolates belonging to the same species was limited to 1 to 3 biotypes. The majority of species were capable of growing within a range of glucose concentration, similar to sugar concentrations found in apple juice products with a lag phase from 96 to 192 h. Overall, Z. rouxii was particularly the most tolerant to high glucose concentration with the shortest lag phase of 48 h in 70% (w/v) glucose and the fastest gas generation rate in 50% (w/v) glucose.

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Section: Speciessupporting

confidence: 86%

Characterization of Osmotolerant Yeasts and Yeast‐Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential

Wang

Long

et al. 2015

Journal of Food Science

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“…These results may be explained by the evident thermal effect, such that for the alternative arrangement (i.e., first the MW treatment and then the UVC), the inactivation turned out to be higher within the continuous process (MW-UVC) than that in the staged one (MW s -UVC s ) for both tested velocities. 3.4.1 | S. cerevisiae inactivation Török and King (1991) tively. In another study where the UV light was combined with mild temperatures, Gouma et al (2015) reported that UVC and heat (57-60 C) treatments caused 5-log reductions in S. cerevisiae in the apple juice.…”

Section: Uvc S -Mw S and Mw S -Uvc S Combined Treatments By Stagesmentioning

confidence: 99%

Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

Gómez‐Sánchez

Antonio-Gutiérrez

López-Díaz

et al. 2020

J Food Process Engineering

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During the past decade, the application of new technologies such as high pressure, ultrasound, pulsed electric fields, shortwave ultraviolet C (UVC) light, and microwave (MW) has been thoroughly investigated for food processing. Combinations of UVC light with different technologies have been previously investigated, with promising results when combined with mild thermal treatments. The objective of this work was to study the inactivation of Saccharomyces cerevisiae and Escherichia coli inoculated in pomegranate juice within a unit of UVC-coiled (254 nm) equipment and the continuous-flow MW (876 W energy output). Individual and combined treatments were evaluated at two flow rates through the tested systems. The combined technologies notably improved the inactivation of the target microorganisms. Our findings indicated a synergistic effect between the systems, respectively yielding 6.1 and 5.5 log-cycle reductions in the yeast and bacteria for the UVC-MW treatment with a flow rate of 400 ml/min. When increasing the flow rate, different results were observed, depending on the temperature pattern. A dynamic model was obtained for MW temperature profiles and residence time distributions for the studied systems to better explain the obtained results. Practical applications Nowadays, alternative food-processing technologies are under research to obtain safe, fresh-tasting, and nutritive foods using mild temperatures or no heat. This work aimed to evaluate a configuration wherein a unit of UVC-coiled equipment was coupled with a continuous-flow MW system. Processing times for treating juices can be significantly reduced by combining a UVC coiled equipment with a continuous flow microwave system, because of the enhanced effect of UVC at mild temperatures and the faster heating due to the MW. Its potential implementation will allow the food industry to offer minimally processed products with clean labels and at an affordable cost. 1 | INTRODUCTION Conventional heat treatments for the pasteurization of juices have many advantages. For instance, they guarantee food safety by increasing the product shelf life through the inactivation of enzymes and microorganisms. However, thermal processing has some disadvantages, since it can induce flavor losses and deterioration in the natural quality of fresh juices (Rabie, Soliman, Diaconeasa, &

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“…In the food industry, the control of the spoilage and pathogenic microorganisms was traditionally carried out by means of using thermal processes, to ensure the partial or total elimination of the microflora present [17,18]. Together with an aseptic and hermetic packaging, it was possible to effectively extend the shelf life of the food products ensuring at the same time its microbiological safety [19,20].…”

Section: Technologies For Spoilage Yeast Control 21 Early Technologiesmentioning

confidence: 99%

Wine Spoilage Yeasts: Control Strategy

Escott¹,

Loira²,

Morata³

et al. 2017

Yeast - Industrial Applications

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Traditionally in winemaking, sulphur dioxide (SO 2) is chemically the most widely used for microflora control as antimicrobial preservative. Other tested compounds for selective yeast control are sorbic and benzoic acids. Herein, we discuss the effectiveness and the application of traditional and novel treatments and biotechnologies for chemical and biological control of wine spoilage yeasts. The versatility of the killer toxins and the antimicrobial properties of natural compounds such as carvacrol, essential oils and bioactive peptides will be considered. Some of the wine spoilage yeasts that are intended to control belong to the genera Zygosaccharomyces, Saccharomycodes and Dekkera/Brettanomyces, but also the non-Saccharomyces yeasts species dominating the first phase of fermentation (Hanseniaspora uvarum, Hansenula anomala, Metschnikowia pulcherrima, Wickerhamomyces anomalus) and some others, such as Schizosaccharomyces pombe, depending on the kind of wine to be produced.

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Thermal Inactivation Kinetics of Food‐borne Yeasts

Cited by 20 publications

References 51 publications

Characterization of Osmotolerant Yeasts and Yeast‐Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential

Characterization of Osmotolerant Yeasts and Yeast‐Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential

Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

Wine Spoilage Yeasts: Control Strategy

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