Baroprotective effect of increased solute concentrations on yeast and moulds during high pressure processing

摘要: Abstract The baroprotective effect of increasing solute concentrations on yeast cells and fungal conidia subjected to high pressure processing (HPP) was studied. Suspensions ( Saccharomyces cerevisiae , Pichia anomala Hanseniaspora uvarum ) or spores Penicillium expansum Fusarium oxysporum Rhizopus stolonifer in citrate phosphate buffer formulated with sucrose at 40, 50 60 °Brix, glycerol NaCl equivalent water activity a w values (0.925, 0.903 0.866 were 600 MPa for varying times, then enumerated by spread plate technique assess survival. There an resistance inactivation increase concentration. two moulds easily wetted spores, R. F. oxysporum, showed strongest HPP . Differing responses the three solutes observed among species tested, indicating that chemical nature may also be important protecting yeasts during after treatment. Sucrose had stronger S. than other solutes, investigated s. For P. gave best protective effect. Scanning electron microscopy treated effects increased results reported here have practical implications food industry application production fruit preparations syrups, should taken account establishing efficient process design. Industrial relevance As sugar, salt provide protection processing, foods containing levels need longer times higher pressures achieve these fungi.