Oscillatory High Hydrostatic Pressure Inactivation of Zygosaccharomyces baili

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Abstract:

Zygosaccharomyces bailii inactivation was evaluated in oscillatory high hydrostatic pressure (HHP) treatments at sublethal pressures (207, 241, or 276 MPa) and compared with continuous HHP treatments in laboratory model systems with a water activity ((a w) of 0.98 and pH 3.5. The yeast was inoculated into laboratory model systems and subjected to HHP in sterile bags. Two HHP treatments were conducted: continuous (holding times of 5, 10, 15, 20, 30, 60, or 90 min) and oscillatory (two, three, or four cycles with holding times of 5 min and two cycles with holding times of 10 min). Oscillatory pressure treatments increased the effectiveness of HHP processing. For equal holding times, Z. bailii counts decreased as the number of cycles increased. Holding times of 20 min in HHP oscillatory treatments at 276 MPa assured inactivation ≤10 CFU/ml) of Z. bailii initial inoculum. Oscillatory pressurization could be useful to decrease Z. bailii inactivation time.

Document Type: Research Article

Affiliations: 1: Biological Systems Engineering Department, Washington State University, Pullman, Washington 99164-6120, USA; Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla 72820, Mexico 2: Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla 72820, Mexico 3: Biological Systems Engineering Department, Washington State University, Pullman, Washington 99164-6120, USA 4: Food Science and Human Nutrition Department, Washington State University, Pullman, Washington 99164-6376, USA

Publication date: September 1, 1998

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