Inactivation of Saccharomyces cerevisiae using new non-thermal technologies. A review

被引：0
|
作者：
Turtoi, Maria [1 ]
机构：
[1] Dunarea de Jos Univ Galati, Fac Food Sci & Engn, Galati 800201, Romania
来源：
ROMANIAN BIOTECHNOLOGICAL LETTERS | 2014年 / 19卷 / 01期
关键词：
spoilage yeast; high pressure; pulsed electric field; pulsed light; HIGH HYDROSTATIC-PRESSURE; PULSED-LIGHT; HEAT-RESISTANCE; FOOD DECONTAMINATION; ESCHERICHIA-COLI; SPOILAGE YEASTS; SOFT DRINKS; OPPORTUNITIES; CHALLENGES; INTENSITY;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This paper aims to review the available literature data and provide a general view of the application of several new non-thermal treatments: high pressure (HP), pulsed electric fields (PEF) and pulsed light (PL) on the inactivation of S. cerevisiae as spoilage yeast. Largely investigated at present, these technologies proved to be promising alternative to thermal processing of food. Several investigations on S. cerevisiae inactivation are discussed for each of these new techniques, together with data about the amount of input energy. The review demonstrates that HP, PEF and PL are able to inactivate S. cerevisiae as spoilage yeast in food.
引用
收藏
页码：8901 / 8909
页数：9
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