Skip to main content

High Hydrostatic Pressure Come-Up Time and Yeast Viability

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.

Abstract:

The effects of the come-up time at selected pressures (50 to 689 MPa) on Saccharomyces cerevisiae and Zygosaccharomyces bailii viability were evaluated at 21°C. For Z. bailii the effects of the water activity (aw) of the suspension media and the stage of the growth cycle were also investigated. Pressure come-up times exerted an important effect on the yeast survival fraction, decreasing counts as pressure increased. An increased sensitivity to pressure treatments was observed with yeast cells from the exponential growth phase. Lethality increased as aw of the suspension media increased. For an aw of 0.98 and cells from the stationary growth phase, pressure treatments at less than 200 MPa had no effect on Z. bailii viability; however, no survivors (< 10 CFU/ml) were observed in treatments applied only for the time needed to reach pressures greater than 517 MPa. Yeast survivor curves showed an excellent fit (r > 0.996) when described by a phenomenological model based on the Fermi equation, S(P) = 1/[1 + exp[(P - Pc)/k]), where S(P) is the survival fraction, P is the pressure, Pc is a critical pressure corresponding to 50% survival, and k is a constant representing the steepness of the curve.

Document Type: Research Article

Affiliations: 1: Departamento de Ingenieria Química y Alimentos, Universidad de las Américas–Puebla, Sta. Catarina Mártir; Puebla, 72820, Mexico 2: Biological Systems Engineering Department, Washington State University, Pullman, Washington 99164-6120, USA 3: Department of Food Science and Toxicology, University of Idaho, Moscow, Idaho 83844-1053, USA 4: Food Science and Human Nutrition Department, Washington State University, Pullman, Washington 99164-6376, USA

Publication date: 1998-12-01

More about this publication?
  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more