Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude
The resistance of Saccharomyces cerevisiae cells to the action of ultrasound (20 kHz, wave amplitude in the range 71-110 μm) was analyzed at 35, 45 and 55°C in Sabouraud broth at pH 3.0 and 5.6. The inactivation rate where a first-order kinetic was observed exhibited D values between 0.5 and 31 min....
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| Lenguaje: | Inglés |
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2001
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 07303caa a22006737a 4500 | ||
|---|---|---|---|
| 001 | PAPER-20671 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205205.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-18044402597 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Guerrero, S. | |
| 245 | 1 | 0 | |a Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude |
| 260 | |c 2001 | ||
| 270 | 1 | 0 | |m Guerrero, S.; Departamento de Industrias, Fac. Cie. Exact. Y Nat., Univ. B., Buenos Aires, Argentina; email: sguerrero@indust.di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Agab, M.A., Collins, M., Effect of treatments environment (temperature, pH, water activity) on the heat resistance of yeasts (1992) Journal of Food Science and Technology, 29, pp. 5-9 | ||
| 504 | |a Agab, M.A., Collins, M., Effect of heat treatment on aerobically and anaerobically grown or starved yeast cell in different pH menstrua (1992) Journal of Food Science and Technology, 29, pp. 10-13 | ||
| 504 | |a Ahmed, F.I.K., Russell, C., Synergism between ultrasonic waves and hydrogen peroxide in the killing of microorganisms (1975) Journal of Applied Bacteriology, 39, pp. 31-40 | ||
| 504 | |a Alliger, H., Ultrasonic disruption (1975) American Laboratory, 10, pp. 75-85 | ||
| 504 | |a Bolondi, A., Gaggino, O.P., Monesiglio, J.C., Microscopía Electrónica (1995) Técnicas Generales, C.I.C.V., , INTA, Secretaría de Agricultura, Ganadería y Pesca, República Argentina | ||
| 504 | |a Ciccolini, L., Taillandier, P., Wilhem, A.M., Delmas, H., Strehaiano, P., Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: Effect of temperature and of ultrasonic power (1997) Chemical Engineering Journal, 65, pp. 145-149 | ||
| 504 | |a García, M.L., Burgos, J., Sanz, B., Ordóñez, J., Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis (1989) Journal of Applied Bacteriology, 67, pp. 619-628 | ||
| 504 | |a Gould, G.W., (1995) New Methods of Food Preservation, , Glasgow, Scotland: Blackie | ||
| 504 | |a Hagenson, L.C., Doraiswamy, L., Comparison of the effects of ultrasound and mechanical agitation on a reacting solid-liquid system (1998) Chemical Engineering Science, 53, pp. 131-148 | ||
| 504 | |a Kinsloe, H., Ackerman, E., Reid, J.J., Exposure of microorganisms to measured sound fields (1954) Journal of Bacteriology, 68, pp. 373-380 | ||
| 504 | |a Lillard, H.S., Bactericidal effect of chlorine on attached Salmonellae with and without sonification (1993) Journal of Food Protection, 8, pp. 716-717 | ||
| 504 | |a López-Malo, A., Guerrero, S., Alzamora, S.M., Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound (1999) Journal of Food Protection, 62, pp. 1215-1217 | ||
| 504 | |a Mason, T.J., (1990) Sonochemistry: The Uses of Ultrasound in Chemistry, , Cambridge, England: Royal Society of Chemistry | ||
| 504 | |a Mason, T.J., Paniwnyk, L., Lorimer, J.P., The uses of ultrasound in food technology (1996) Ultrasonic Sonochemistry, 3, pp. 253-260 | ||
| 504 | |a McClements, J.D., Advances in the application of ultrasound in food analysis and processing (1995) Trends in Food Science and Technology, 6, pp. 293-299 | ||
| 504 | |a Pagán, R., Mañas, P., Raso, J., Condón, S., Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures (1999) Applied and Environmental Microbiology, 65, pp. 297-300 | ||
| 504 | |a Raso, J., Pagan, R., Condon, S., Sala, J.F., Influence of the temperature and pressure on the lethality of ultrasound (1998) Applied and Environmental Microbiology, 64, pp. 465-471 | ||
| 504 | |a Sala, F.J., Burgos, J., Condón, S., López, P., Raso, J., Effect of heat and ultrasound on microorganisms and enzymes (1995) New Methods of Food Preservation, pp. 176-204. , G.W. Gould. London, England: Blackie Academic and Professional | ||
| 520 | 3 | |a The resistance of Saccharomyces cerevisiae cells to the action of ultrasound (20 kHz, wave amplitude in the range 71-110 μm) was analyzed at 35, 45 and 55°C in Sabouraud broth at pH 3.0 and 5.6. The inactivation rate where a first-order kinetic was observed exhibited D values between 0.5 and 31 min. The resistance of the yeast decreased as ultrasonic wave amplitude increased, with the z values for this effect ranging between 128 and 323 μm. In the pH range investigated, the reduction of pH did not affect ultrasound yeast sensitivity except for experiments performed at 71.4 μm wave amplitude and 45°C. At moderate temperatures, decimal reduction time values were reduced by the simultaneous effect of ultrasound but at 55°C, no advantages were observed by adding sonication. Structural studies performed in cells sonicated at 45°C and 95.2 μm of wave amplitude indicated the treatment provoked puncturing of cell walls with leakage of content as well as damage at subcellular level. However, when ultrasound was applied at 55°C, no structural differences were appreciated between sonicated cells and only heat-treated cells. © 2001 Elsevier Science Ltd. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Ciencia y Tecnología | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Universidad de Buenos Aires, CONICET and ANPCyT, Argentina; Universidad de las Américas–Puebla and CONACYT, Mexico and CYTED XI.3 Project, Spain. We also wish to thank Dr Arquı́medes Bolondi and Ms Blanca Garcı́a for their technical assistance at the C.I.C.V. Electron Microscopy Center (INTA, Argentina). | ||
| 593 | |a Departamento de Industrias, Fac. Cie. Exact. Y Nat., Univ. B., Buenos Aires, Argentina | ||
| 593 | |a Depto. de Ing. Quim. Y Alimentos, Univ. Las Americas, Puebla, Ex H., Puebla, Mexico | ||
| 690 | 1 | 0 | |a AMPLITUDE |
| 690 | 1 | 0 | |a INACTIVATION |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a ULTRASOUND |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a López-Malo, A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2001 |g v. 2 |h pp. 31-39 |k n. 1 |p Innovative Food Sci. Emerg. Technol. |x 14668564 |w (AR-BaUEN)CENRE-5161 |t Innovative Food Science and Emerging Technologies | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/S1466-8564(01)00020-0 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_14668564_v2_n1_p31_Guerrero |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14668564_v2_n1_p31_Guerrero |y Registro en la Biblioteca Digital |
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| 999 | |c 81624 | ||