Ultraviolet-C resistance of selected spoilage yeasts in orange juice

Feliciano, Rodney J.; Estilo, Emil Emmanuel C.; Nakano, Hiroyuki; Gabriel, Alonzo A.

doi:10.1016/j.fm.2018.10.003

Cited by 14 publications

(5 citation statements)

References 56 publications

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“…The total number of cells started to stabilize after 12 h. This result is the same as the growth trend of multiple C. lusitaniae , previously studied 23 . Clavispora lusitaniae entered growth quiescence at hour 12, when the cells were in a stable phase with sufficient numbers to support fermentation and the formation of flavor substances within 12–36 h. The onset of growth quiescence was similar to the findings of Feliciano et al 24 . From 36 to 48 h the cells were in a declining phase.…”

Section: Resultssupporting

confidence: 82%

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Duan,

Han,

Niu

et al. 2024

J Sci Food Agric

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BackgroundBaijiu is a well‐known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu, it not only has a strong esterification capacity but also affects the aroma of baijiu.ResultsHigh‐throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight yeast species with high abundance, the species and abundance of yeasts changed significantly with the fermentation process. The flavour of 30 yeast strains in the jiupei were determined by sniffing test and GC–MS. Moreover, the strain with the highest flavour substance content (2.34 mg L−1) named YX3205 was obtained and identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v−1) ethanol. In the solid‐state simulated fermentation experiment, the content of 24 flavour substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg/kg, which was 2.8 times higher than that of the control group.ConclusionThe present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavour of baijiu, thereby serving as a valuable strain for the improvement of flavour quality of baijiu.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 82%

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Duan,

Han,

Niu

et al. 2024

J Sci Food Agric

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“…For instance, higher log reductions of E. coli than those of L. plantarum were reported in two blended juices [orange-tangerine (OT) and orange-banana-kiwi-mango-strawberry (OBKMS)] exposed to continuous UV-C in a pilot-scale system (dose of 1,670 J/L for 31 cycles; maximum dose of 0.39 J/cm 2 ) [ 21 , 22 ] and those of P. fluorescens in pomegranate juice treated with a continuous UV-C (dose of 2.12 J/ml for three cycles) [ 23 ]. Variations in the sensitivity to the UV-C irradiation were also observed among 17 strains of yeast in orange juices, in which a nearly 5-log reduction required UV-C irradiation (batch reactor) at doses of 0.6–7.2 J/cm 2 [ 24 ].…”

Section: Efficacy Of Uv-c Varies Depending On Characteristics Of Targ...mentioning

confidence: 99%

“…Moreover, an assessment of the UV-C resistance of 17 yeast strains (inter- and intra-strains) in composite cultures demonstrated that the composite cultured yeasts were more resistant than single cultures. A reduction of close to 5 logs for a composite culture of yeasts in orange juice required UV-C irradiation at doses of 6.4–7.2 J/cm 2 in a batch reactor, compared to doses ranging from 0.6 to 3.6 J/cm 2 for single culture of each yeast strain depending on the type or strain [ 24 ]. Reductions of single strains of S. cerevisiae exceeding 4 logs were achieved in OT juice blend continuously treated with 1.72 J/cm 2 UV-C.…”

Section: Efficacy Of Uv-c Varies Depending On Characteristics Of Targ...mentioning

confidence: 99%

“…The results summarized in Table 1 also show that an increase in the irradiation time would increase the UV-C dose/intensity, allowing greater reductions in the target microorganisms in fruit juice samples [ 19 , 25 , 26 , 28 , 33 , 37 - 40 ]. However, in some cases, further irradiation up to certain exposure times did not cause any significant increase in the microbial reduction [ 24 , 32 ]. Furthermore, several equipment and processing parameters applied in the UV-C decontamination procedure ( Table 1 ), such as reaction tube/tank/plate ( e.g.…”

Section: Efficacy Of Uv-c Varies Depending On Uv-c Decontamination Pr...mentioning

confidence: 99%

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A Review of the Efficacy of Ultraviolet C Irradiation for Decontamination of Pathogenic and Spoilage Microorganisms in Fruit Juices

Mansur

Lee

2023

J. Microbiol. Biotechnol.

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Ultraviolet C (UV-C, 200–280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms ( e.g. , type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices ( e.g. , UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions ( e.g. , continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions ( e.g. , sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions ( e.g. , continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.

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“…The simplicity and operational traits of UV-C technology should be stressed (Estilo and Gabriel, 2018), being this a sustainable choice because of its low implementation and operational costs (Feliciano et al, 2019), and capable to work on both continuous and discontinuous batches (Baysal, 2018). Also, the application of UV-C-based processing methods is associated neither with the generation of toxic chemical residues (Gabriel et al, 2018b) nor cytotoxic effects (Gopisetty et al, 2018).…”

Section: Impact Of Ultraviolet-light Treatments On Physicochemical An...mentioning

confidence: 99%

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Salar

Domínguez‐Perles

Garcı́a-Viguera

2022

Food sci. technol. int.

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Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

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Ultraviolet-C resistance of selected spoilage yeasts in orange juice

Cited by 14 publications

References 56 publications

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

A Review of the Efficacy of Ultraviolet C Irradiation for Decontamination of Pathogenic and Spoilage Microorganisms in Fruit Juices

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

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