Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature,pH and amplitude |
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| Affiliation: | 1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina;2. Departamento de Ingenierı́a Quı́mica y Alimentos, Universidad de las Américas, Puebla, Ex Hacienda Santa Catarina Mártir, Puebla 72820, Mexico;1. Laboratory of Environmental Engineering and Planning, Department of Civil Engineering, Aristotle University of Thessaloniki, 54624 Thessaloniki, Greece;2. Laboratory of Control of Environmental Contamination, Institute of Textile Research and Industrial Cooperation of Terrassa (INTEXTER), Universitat Politècnica de Catalunya, Colom 15, 08222 Terrassa, Catalonia, Spain;3. Swiss Federal Institute of Technology, Lausanne, Institute of Chemical Sciences and Engineering, 1015 Lausanne, Switzerland;4. Department of Chemical Engineering & Terrassa School of Engineering, Universitat Politècnica de Catalunya, Colom 1, 08222 Terrassa, Catalonia, Spain;5. Laboratoire Rhéologie et Procédés, Grenoble-INP, UMR CNRS 5520, BP 53, 38041 Grenoble Cedex 9, France;6. King AbdulAziz University, Jeddah, Saudi Arabia;1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China;2. Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China;3. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China |
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| Abstract: | The resistance of Saccharomyces cerevisiae cells to the action of ultrasound (20 kHz, wave amplitude in the range 71–110 μm) was analyzed at 35, 45 and 55°C in Sabouraud broth at pH 3.0 and 5.6. The inactivation rate where a first-order kinetic was observed exhibited D values between 0.5 and 31 min. The resistance of the yeast decreased as ultrasonic wave amplitude increased, with the z values for this effect ranging between 128 and 323 μm. In the pH range investigated, the reduction of pH did not affect ultrasound yeast sensitivity except for experiments performed at 71.4 μm wave amplitude and 45°C. At moderate temperatures, decimal reduction time values were reduced by the simultaneous effect of ultrasound but at 55°C, no advantages were observed by adding sonication. Structural studies performed in cells sonicated at 45°C and 95.2 μm of wave amplitude indicated the treatment provoked puncturing of cell walls with leakage of content as well as damage at subcellular level. However, when ultrasound was applied at 55°C, no structural differences were appreciated between sonicated cells and only heat-treated cells. |
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