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Thermosonication and inactivation of viable putative non‐culturable Lactobacillus acetotolerans in beer
Author(s) -
Yin Hua,
Hao Junguang,
Zhu Yinglian,
Li Yan,
Wang Fengwu,
Deng Yang
Publication year - 2018
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.541
Subject(s) - brewing , food science , exponential growth , response surface methodology , lactobacillus , chemistry , mathematics , chromatography , fermentation , mathematical analysis
This work compares the inactivation by thermosonication of exponentially growing Lactobacillus acetotolerans cells with viable putative non‐culturable (VPNC) cells in beer. The critical process parameters were optimised using response surface methodology using a three‐factor three level Box–Behnken design. The three independent variables were volumetric power (2.7, 5.8 and 8.9 W/mL), temperature (40, 50 and 60°C) and treatment time (2, 4 and 6 minutes) with the output of log reduction in viable cell number of L. acetotolerans cells growing exponentially or in the VPNC state. The results showed that under different conditions of volumetric acoustic power–temperature–time combination, cells of L. acetotolerans in the VPNC state were more resistant to thermosonication than exponential cells. This insight will be of value to the design of appropriate thermosonication conditions to pasteurise beer and other beverages. © 2018 The Institute of Brewing & Distilling