High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation |
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| Authors: | E PALOU A LÓPEZ-MALO GV BARBOSA-CÁNOVAS J WELTI-CHANES BG SWANSON |
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| Affiliation: | Authors Palou and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., Pullman, WA 99164-6120. Authors López-Malo and Welti-Chanes are with Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, 72820, México. Author Swanson is with the Food Science &Human Nutrition Dept., Washington State Univ., Pullman, WA 99164-6376. |
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| Abstract: | 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 (aw 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; 105 CFU/mL) occurred when the pressure was 689 MPa regardless of aw PS or duration of treatment. Lower pressure was required for Z. bailii inactivation in the presence of PS. |
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| Keywords: | Zygosaccharomyces bailii high hydrostatic pressure microbial inactivation hurdle |
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