Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii
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Cited by (19)
Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment
2014, International Journal of Food MicrobiologyCitation Excerpt :Y&M was inactivated to a point that was below the level of detection (≤ 10 CFU/mL) by all the HHP and thermal processing conditions in this study (data not shown), indicating that Y&M was very susceptible to HHP and thermal treatments. In agreement with this study, Y&M was effectively inactivated by HHP in previous research (Liu et al., 2012; Wang et al., 2012; Raso et al., 1998; Chen and Tseng, 1997; Yen and Lin, 1996; Cheftel, 1995; Ogawa et al., 1990). Therefore, the inactivation of TPC by HHP was discussed in detail as follows.
Pulsed high pressure treatment for the inactivation of saccharomyces cerevisiae: the effect of process parameters
2007, Journal of Food EngineeringCitation Excerpt :Experimental data, referred to yeast cells in the stationary growth phase, are reported in Fig. 4 for pressure level of 150 and 200 MPa at a given number of pulses, pulse holding time and ramp rate. Experimental data show that the synergetic effect of temperature and pressure strongly enhances the lethality of the process, confirming the results reported in the literature for isostatic high pressure treatments (Chen & Tseng, 1997; Donsì et al., 2003; Reyns, Soontjens, Weemaes, Hendrickx, & Michiels, 2000). Present data confirm that in pulsed as well as in isostatic high pressure treatments processing temperature plays a relevant role in microbial inactivation.
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2006, Food spoilage microorganismsOn the modelling of the inactivation kinetics of Saccharomyces cerevisiae by means of combined temperature and high pressure treatments
2003, Innovative Food Science and Emerging TechnologiesPhysiological and mathematical aspects in setting criteria for decontamination of foods by physical means
2002, International Journal of Food Microbiology