Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration
作者： Man-Sheng Wang , Xin-An Zeng , Charles S. Brennan , Margaret A. Brennan , Zhong Han
DOI: 10.1111/IJFS.13007
关键词:
摘要: Summary This paper investigates the survival behaviour of Saccharomyces cerevisiae cells suspended in NaCl solutions with various low concentrations after exposure to pulsed electric field (PEF) treatments. The input and heat-generation pulse power during each PEF treatment experiment were measured directly. In addition, detailed information on sublethally PEF-injured S. cerevisiae was obtained by use image analysis. Results showed that both intensity total time had significantly affected cells, whereas concentration solution less effect. When conductivity 300 μS cm−1, a high ratio surviving observed. Image analysis indicated large number injured (SICs) intensity. indicate influenced
sci-hub.se 参考文章(56)
Xiao-bo Qu, Study on the Contribution of Galactic Cosmic Rays to the Galactic Halo Magnetic Field ICRC. ,vol. 6, pp. 287- ,(2011) , 10.7529/ICRC2011/V06/1206
PEDRO ELEZ-MARTÍNEZ, JOAN ESCOLÀ-HERNÁNDEZ, ROBERT C. SOLIVA-FORTUNY, OLGA MARTÍN-BELLOSO, Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields Journal of Food Protection. ,vol. 67, pp. 2596- 2602 ,(2004) , 10.4315/0362-028X-67.11.2596
Zhong Han, Xin-an Zeng, Ben-shan Zhang, Shu-juan Yu, Effects of pulsed electric fields (PEF) treatment on the properties of corn starch Journal of Food Engineering. ,vol. 93, pp. 318- 323 ,(2009) , 10.1016/J.JFOODENG.2009.01.040
Wei Zhao, Ruijin Yang, Howard Q. Zhang, Wenbin Zhang, Xiao Hua, Yali Tang, Quantitative and real time detection of pulsed electric field induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques Food Control. ,vol. 22, pp. 566- 573 ,(2011) , 10.1016/J.FOODCONT.2010.10.006
K. HALDEN, A. A. P. DE ALWIS, P. J. FRYER, Changes in the electrical conductivity of foods during ohmic heating International Journal of Food Science and Technology. ,vol. 25, pp. 9- 25 ,(2007) , 10.1111/J.1365-2621.1990.TB01055.X
Rana Muhammad Aadil, Xin-An Zeng, Man-Sheng Wang, Zhi-Wei Liu, Zhong Han, Zhi-Hong Zhang, Jing Hong, Saqib Jabbar, A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice International Journal of Food Science and Technology. ,vol. 50, pp. 1144- 1150 ,(2015) , 10.1111/IJFS.12767
E. Puértolas, N. López, S. Condón, J. Raso, I. Álvarez, Pulsed electric fields inactivation of wine spoilage yeast and bacteria. International Journal of Food Microbiology. ,vol. 130, pp. 49- 55 ,(2009) , 10.1016/J.IJFOODMICRO.2008.12.035
Pankaj Sharma, Indrawati Oey, David W Everett, None, Effect of pulsed electric field processing on the functional properties of bovine milk Trends in Food Science and Technology. ,vol. 35, pp. 87- 101 ,(2014) , 10.1016/J.TIFS.2013.11.004
V. Heinz, S. Toepfl, D. Knorr, Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment Innovative Food Science and Emerging Technologies. ,vol. 4, pp. 167- 175 ,(2003) , 10.1016/S1466-8564(03)00017-1
Colin R Thomas, Gopal C Paul, Applications of image analysis in cell technology Current Opinion in Biotechnology. ,vol. 7, pp. 35- 45 ,(1996) , 10.1016/S0958-1669(96)80092-9