Inactivation of wine-associated microbiota by continuous pulsed electric field treatments

被引：30
|
作者：
Gonzalez-Arenzana, Lucia [1 ,2 ]
Portu, Javier [1 ,2 ]
Lopez, Rosa [1 ,2 ]
Lopez, Noelia [3 ]
Santamaria, Pilar [1 ,2 ]
Garde-Cerdan, Teresa [1 ,2 ]
Lopez-Alfaro, Isabel [1 ,2 ]
机构：
[1] Univ La Rioja, Gobierno La Rioja, Inst Ciencias Vid & Vino, Logrono 26006, La Rioja, Spain
[2] CSIC, Logrono 26006, La Rioja, Spain
[3] Ctr Nacl Tecnol & Seguridad Alimentaria CNTA, Navarra 31570, Spain
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2015年 / 29卷
关键词：
Continuous-flow; PEF; Wine; Inactivation; Microorganisms; BACILLUS-SUBTILIS SPORES; OENOCOCCUS-OENI; LISTERIA-MONOCYTOGENES; THERMAL INACTIVATION; TREATMENT CHAMBER; ACID BACTERIA; PEF TREATMENT; SPOILAGE; ELECTROPORATION; FERMENTATION;
D O I：
10.1016/j.ifset.2015.03.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Four different treatments of pulsed electric field (PEF) technology were tested in a continuous-flow system for inactivating 25 species of yeast, lactic acid bacteria and acetic acid bacteria associated with wines. Overall, the reached inactivation varied from 0.64 to 4.94 log units. Curiously, it was determined that the application of higher specific energy did not provide significant declination of yeast population, although significantly different inactivations were determined for bacteria. The inactivation of bacteria highly depended on each species and results corroborated different sensitivity of two Oenococcus oeni strains what could be related with their genetic characteristics. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：187 / 192
页数：6
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