Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields

Inactivation of three Saccharomyces cerevisiae strains by PEF treatment, at different growth phases and initial inoculum sizes was investigated. The conditions of the PEF treatment were: electric field level of 8–11 kV/cm, 3 pulses, 50 μF capacitance or 12.5 kV/cm, 40 pulses, 1 μF capacitance. The i...

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Veröffentlicht in:	Food research international 2004, Vol.37 (8), p.793-798
Hauptverfasser:	Molinari, P, Pilosof, A.M.R, Jagus, R.J
Format:	Artikel
Sprache:	eng
Schlagworte:	bakers yeast Biological and medical sciences capacitance Concentration electrical charges food contamination Food industries food spoilage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology glucose inoculum density microbial growth orange juice oranges pasteurization pasteurized orange juice Pulsed electric field pulsed electric fields Saccharomyces cerevisiae viability Yeast
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