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PULSED ELECTRIC FIELD EFFECTS ON BACTERIA AND YEAST CELLS 1
Author(s) -
GEVEKE D. J.,
KOZEMPEL M. F.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00501.x
Subject(s) - yeast , bacteria , listeria , suspension (topology) , escherichia coli , chemistry , electric field , saccharomyces cerevisiae , listeria monocytogenes , food science , microbiology and biotechnology , biology , biochemistry , physics , genetics , mathematics , quantum mechanics , homotopy , gene , pure mathematics
Cell suspensions of yeasts and bacteria in the exponential growth phase were subjected to pulsed electric fields of 12.5 kV/cm intensity to study inactivation. Up to 20 pulses of 0.3 ms duration were applied at a maximum temperature of 30C. The yeasts Saccharomyces cerevisiae and Candida stellata were reduced by >3 log. These reductions were due to nonthermal effects. Reductions of approximately 1 log or less were obtained for the bacteria Escherichia coli and Listeria innocua. However, by acidifying the L. innocua suspension from pH 6.6 to 3.8, a 3 log reduction was achieved. In contrast, acidification of the E. coli suspension had no effect on inactivation.