High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices
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 x 10(6) ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D-values ranged from 8 sec to 1...
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| Veröffentlicht in: | Journal of food science 1999-05, Vol.64 (3), p.533-535 |
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| container_end_page | 535 |
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| container_issue | 3 |
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| container_title | Journal of food science |
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| creator | Zook, C.D Parish, M.E Braddock, R.J Balaban, M.O |
| description | 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 x 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 greater than or equal to 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. |
| doi_str_mv | 10.1111/j.1365-2621.1999.tb15078.x |
| format | Article |
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Approximately 0.5 to 1.0 x 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 greater than or equal to 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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1999.tb15078.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>apple juice ; ascospores ; Beverages ; Biological and medical sciences ; chemical composition ; Food industries ; Food microbiology ; Food science ; food spoilage ; Fruit and vegetable industries ; Fruits ; Fundamental and applied biological sciences. 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Approximately 0.5 to 1.0 x 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 greater than or equal to 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.</description><subject>apple juice</subject><subject>ascospores</subject><subject>Beverages</subject><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food science</subject><subject>food spoilage</subject><subject>Fruit and vegetable industries</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high pressure</subject><subject>Kinetics</subject><subject>orange juice</subject><subject>pressure</subject><subject>Saccharomyces cerevisiae</subject><subject>sterilizing</subject><subject>temperature</subject><subject>treatment</subject><subject>Yeast</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqVkFFv2yAUhdG0Scva_Yahaq_2wBgwe5mmdGlaVa26rNojIvg6xU2NC06X_PthOeqexwsCnfudew5CZ5TkNJ0vbU6Z4FkhCppTpVQ-rCknssr3b9CMSk4yVpX0LZoRUhQZpaV8jz7E2JLxzcQMwdJtHnAfIMZdAOw6Ywf3YgbnO_zoOhicjdg3eGWsfTDBPx0sRGwhwIuLzgA20frY-wRIw9gH023SZ1dj0_dbwO3OpYFT9K4x2wgfj_cJul_8-DVfZte3F5fz79eZ5YSyTLGGASjCKlHZopAKgBFak5qbNUjTiEZATUpSrJlZ17w0VS0ryjnjsiypsOwEnU3cPvjnHcRBt34XumSpqSqZ5EqKJPo6iWzwMQZodB_ckwkHTYkeW9WtHlvVY6t6bFUfW9X7NPz56JCCm22T8loX_xFUVUpeJdm3SfbHbeHwHwb6anG-4owlQjYRXBxg_0ow4VELmZLo3zcXejE_X97cLX_qMdWnSd8Yr80mpKXuV0VqlRSK8ZH4F5Mlpbw</recordid><startdate>199905</startdate><enddate>199905</enddate><creator>Zook, C.D</creator><creator>Parish, M.E</creator><creator>Braddock, R.J</creator><creator>Balaban, M.O</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199905</creationdate><title>High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices</title><author>Zook, C.D ; Parish, M.E ; Braddock, R.J ; Balaban, M.O</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5013-93f3ee903868c2279ee301d0d5abe7af6f6ed0402b3abd54a8d781553574416c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>apple juice</topic><topic>ascospores</topic><topic>Beverages</topic><topic>Biological and medical sciences</topic><topic>chemical composition</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food science</topic><topic>food spoilage</topic><topic>Fruit and vegetable industries</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high pressure</topic><topic>Kinetics</topic><topic>orange juice</topic><topic>pressure</topic><topic>Saccharomyces cerevisiae</topic><topic>sterilizing</topic><topic>temperature</topic><topic>treatment</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zook, C.D</creatorcontrib><creatorcontrib>Parish, M.E</creatorcontrib><creatorcontrib>Braddock, R.J</creatorcontrib><creatorcontrib>Balaban, M.O</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zook, C.D</au><au>Parish, M.E</au><au>Braddock, R.J</au><au>Balaban, M.O</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices</atitle><jtitle>Journal of food science</jtitle><date>1999-05</date><risdate>1999</risdate><volume>64</volume><issue>3</issue><spage>533</spage><epage>535</epage><pages>533-535</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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 x 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 greater than or equal to 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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1999.tb15078.x</doi><tpages>3</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1999-05, Vol.64 (3), p.533-535 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | apple juice ascospores Beverages Biological and medical sciences chemical composition Food industries Food microbiology Food science food spoilage Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology high pressure Kinetics orange juice pressure Saccharomyces cerevisiae sterilizing temperature treatment Yeast |
| title | High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices |
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