Combination of Thermosonication and Pulsed Electric Fields Treatments for Controlling Saccharomyces cerevisiae in Chinese Rice Wine

被引:0
|
作者
Chenang Lyu
Kang Huang
Nannan Yang
Haijun Wang
Jianping Wang
机构
[1] Zhejiang University,College of Biosystems Engineering and Food Science
[2] University of Massachusetts,Department of Food Science
来源
Food and Bioprocess Technology | 2016年 / 9卷
关键词
Pulsed electric fields; Thermosonication; Hurdle technology; Chinese rice wine; Non-thermal processing;
D O I
暂无
中图分类号
学科分类号
摘要
The objective of this study was to investigate the combined effect of thermosonication (TS) and pulsed electric fields (PEF) against Saccharomyces cerevisiae in Chinese rice wine. The effectiveness of standalone TS treatment (35 °C, 750  W, 120 min) on the inactivation of S. cerevisiae was insignificant (0.76 log CFU/mL). However, 2.88 log CFU/mL of S. cerevisiae were inactivated when the standalone PEF treatment with moderate conditions (35 °C, 12 kV/cm, 120 μs) was applied. The combination of TS and PEF had an additive effect on the inactivation of S. cerevisiae, and the sequence applied (TS-PEF or PEF-TS) markedly influenced the inactivation results (P < 0.05). In particular, the microbial inactivation by TS-PEF (3.72 log CFU/mL) was higher than that by PEF-TS (3.48 log CFU/mL); this result indicates that PEF were able to restrain the effect of TS. On the other hand, TEM micrographs of S. cerevisiae after the different treatments showed that the combined techniques resulted in more severe disruptions on cells. Higher cytoplasmic shrinkage and more intracellular material leakage were observed from the TEM observations of the cells treated by TS-PEF. These results may serve as a reference of the potential application of the combined treatment TS-PEF for microbial inactivation in Chinese rice wine.
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页码:1854 / 1864
页数:10
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