High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation

Authors

  • E. PALOU,

    1. Authors Palou and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., Pullman, WA 99164-6120. Authors López-Malo and Welti-Chanes are with Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, 72820, México. Author Swanson is with the Food Science & Human Nutrition Dept., Washington State Univ., Pullman, WA 99164-6376.
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  • A. LÓPEZ-MALO,

    1. Authors Palou and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., Pullman, WA 99164-6120. Authors López-Malo and Welti-Chanes are with Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, 72820, México. Author Swanson is with the Food Science & Human Nutrition Dept., Washington State Univ., Pullman, WA 99164-6376.
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  • G.V. BARBOSA-CÁNOVAS,

    1. Authors Palou and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., Pullman, WA 99164-6120. Authors López-Malo and Welti-Chanes are with Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, 72820, México. Author Swanson is with the Food Science & Human Nutrition Dept., Washington State Univ., Pullman, WA 99164-6376.
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  • J. WELTI-CHANES,

    1. Authors Palou and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., Pullman, WA 99164-6120. Authors López-Malo and Welti-Chanes are with Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, 72820, México. Author Swanson is with the Food Science & Human Nutrition Dept., Washington State Univ., Pullman, WA 99164-6376.
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  • B.G. SWANSON

    1. Authors Palou and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., Pullman, WA 99164-6120. Authors López-Malo and Welti-Chanes are with Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, 72820, México. Author Swanson is with the Food Science & Human Nutrition Dept., Washington State Univ., Pullman, WA 99164-6376.
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  • This work was funded by the Bonneville Power Administration (U.S. Department of Energy), the Electrical Power Research Institute (EPRI), and the Program “Science and Technology for Development-3 (STD-3)” of the European Community. Author Palou gratefully acknowledges the financial support for his doctoral studies from the Fulbright/ CONACyT (Mexico)/Institute of International Education (HE) Fellowship Program, and Universidad de las Américas-Puebla.

ABSTRACT

The combined effects of high hydrostatic pressure (HHP, 172, 345, 517 or 689 MPa), duration of HHP treatment (0, 2, 4, or 10 min), water activity (aw 0.98 or 0.95), and potassium sorbate (PS) concentration (0 or 1000 ppm) on Zygosaccharomyces bailii inactivation were evaluated at pH 3.5 and 21°C in laboratory model systems. Inactivation of the initial inoculum (≅ 1.0 times; 105 CFU/mL) occurred when the pressure was 689 MPa regardless of aw PS or duration of treatment. Lower pressure was required for Z. bailii inactivation in the presence of PS.

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