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Pulsed electric field effects on inactivation of microorganisms in acid whey.
Simonis, Povilas; Kersulis, Skirmantas; Stankevich, Voitech; Sinkevic, Kamilija; Striguniene, Kristina; Ragoza, Gregoz; Stirke, Arunas.
Afiliação
  • Simonis P; Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania.
  • Kersulis S; High Power Pulse Laboratory, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257, Vilnius, Lithuania.
  • Stankevich V; High Power Pulse Laboratory, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257, Vilnius, Lithuania.
  • Sinkevic K; Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania.
  • Striguniene K; Pieno Zvaigzdes Kaunas Department, Taikos ave. 90, LT-51181 Kaunas, Lithuania.
  • Ragoza G; Pieno Zvaigzdes Kaunas Department, Taikos ave. 90, LT-51181 Kaunas, Lithuania.
  • Stirke A; Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania. Electronic address: arunas.stirke@ftmc.lt.
Int J Food Microbiol ; 291: 128-134, 2019 Feb 16.
Article em En | MEDLINE | ID: mdl-30496942
Prospects of pulsed electric field technology application on acid whey concentrate pretreatment were analyzed. Stationary and flow pre-treatment systems were combined with different treatment parameters: electric field strength (E = 39 kV/cm, 95 kV/cm, 92 kV/cm), pulse duration (τ = 60 ns, 90 ns, 1000 ns) and pulse number (pn = up to 100 pulses). Isolates of Saccharomyces sp. and Lactobacillus sp. were predominant in concentrate. Significant non-thermal inactivation effect was achieved after PEF treatment. Exposure to short pulses selectively inactivated yeast cells, as a result PEF technology can be applied for low-energy acid whey processing.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces / Contaminação de Alimentos / Eletricidade / Soro do Leite / Microbiologia de Alimentos / Lactobacillus Idioma: En Revista: Int J Food Microbiol Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces / Contaminação de Alimentos / Eletricidade / Soro do Leite / Microbiologia de Alimentos / Lactobacillus Idioma: En Revista: Int J Food Microbiol Ano de publicação: 2019 Tipo de documento: Article