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High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation
Author(s) -
PALOU E.,
LÓPEZMALO A.,
BARBOSACÁNOVAS G.V.,
WELTICHANES J.,
SWANSON B.G.
Publication year - 1997
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.1365-2621.1997.tb15471.x
Subject(s) - hydrostatic pressure , potassium sorbate , chemistry , food science , potassium , high pressure , organic chemistry , physics , sugar , engineering physics , engineering , thermodynamics
The combined effects of high hydrostatic pressure (HHP, 172, 345, 517 or 689 MPa), duration of HHP treatment (0, 2, 4, or 10 min), water activity (a w 0.98 or 0.95), and potassium sorbate (PS) concentration (0 or 1000 ppm) on Zygosaccharomyces bailii inactivation were evaluated at pH 3.5 and 21°C in laboratory model systems. Inactivation of the initial inoculum (≅ 1.0 times; 10 5 CFU/mL) occurred when the pressure was 689 MPa regardless of a w PS or duration of treatment. Lower pressure was required for Z. bailii inactivation in the presence of PS.