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HEAT PROCESSING OF SPENT BREWER'S YEAST
Author(s) -
MENEGAZZI G. S.,
INGLEDEW W. M.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02572.x
Subject(s) - yeast , pasteurization , slurry , chemistry , food science , kinetics , materials science , biology , biochemistry , composite material , physics , quantum mechanics
Moist heat treatments of brewer's yeast at cell populations of approximately 106/ml resulted in biphasic but otherwise typical survival curves. Brewer's yeast was shown to suffer either thermal injury or death over the tested temperature range of 47–53°C. Recovery from thermal injury was possible in liquid media at 20–30°C. Death kinetics were predictable and reproducible. At cell concentrations found in industrial yeast slurries ∼5 × 10 5 /ml), pasteurization of spent yeast could not be planned by assuming normal first order kinetics, as dying cells released materials which altered the thermo‐resistance of survivors. Under simulated yeast slurry conditions however, with protective cell supernatant (menstruum) obtained after vigorous heating of slurried yeast, a phantom thermal death time curve was obtained which could be used to accurately predict yeast kill (decimal reduction time) at slurry concentrations and at any temperature.