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High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices
Author(s) -
Zook C. D.,
Parish M. E.,
Braddock R. J.,
Balaban M. O.
Publication year - 1999
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.1365-2621.1999.tb15078.x
Subject(s) - orange juice , chemistry , food science , kinetics , saccharomyces cerevisiae , fruit juice , orange (colour) , yeast , biochemistry , physics , quantum mechanics
High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 × 10 6 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D‐values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z‐values was 115 to 121 MPa. No differences (P≥0.05) in D (at constant pressure) or z‐values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.