Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures proc...
| Main Authors: | , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Springer
2019
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| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007/s11947-019-02251-9 http://hdl.handle.net/20.500.12123/4690 https://doi.org/10.1007/s11947-019-02251-9 |
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| author | Rojo, María Cecilia Cristiani, M. Szerman, Natalia Gonzalez, M.L. Lerena, María Cecilia Mercado, Laura Analia Combina, Mariana |
| author_browse | Combina, Mariana Cristiani, M. Gonzalez, M.L. Lerena, María Cecilia Mercado, Laura Analia Rojo, María Cecilia Szerman, Natalia |
| author_facet | Rojo, María Cecilia Cristiani, M. Szerman, Natalia Gonzalez, M.L. Lerena, María Cecilia Mercado, Laura Analia Combina, Mariana |
| author_sort | Rojo, María Cecilia |
| collection | INTA Digital |
| description | Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4690 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA46902019-03-21T12:19:11Z Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing Rojo, María Cecilia Cristiani, M. Szerman, Natalia Gonzalez, M.L. Lerena, María Cecilia Mercado, Laura Analia Combina, Mariana Zygosaccharomyces Rouxii Levadura Zumo de Uva Pasteurización Tecnología Alta Presión Presión Hidrostática Yeasts Grape Juice Pasteurization High Pressure Technology Hydrostatic Pressure Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice. EEA Mendoza Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Cristiani, M. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Gonzalez, M.L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina 2019-03-21T12:17:17Z 2019-03-21T12:17:17Z 2019-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11947-019-02251-9 http://hdl.handle.net/20.500.12123/4690 1935-5130 1935-5149 https://doi.org/10.1007/s11947-019-02251-9 eng info:eu-repo/semantics/restrictedAccess application/pdf Springer Food and Bioprocess Technology : 1–8 (February 2019) |
| spellingShingle | Zygosaccharomyces Rouxii Levadura Zumo de Uva Pasteurización Tecnología Alta Presión Presión Hidrostática Yeasts Grape Juice Pasteurization High Pressure Technology Hydrostatic Pressure Rojo, María Cecilia Cristiani, M. Szerman, Natalia Gonzalez, M.L. Lerena, María Cecilia Mercado, Laura Analia Combina, Mariana Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing |
| title | Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing |
| title_full | Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing |
| title_fullStr | Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing |
| title_full_unstemmed | Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing |
| title_short | Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing |
| title_sort | reduction of zygosaccharomyces rouxii population in concentrated grape juices by thermal pasteurization and hydrostatic high pressure processing |
| topic | Zygosaccharomyces Rouxii Levadura Zumo de Uva Pasteurización Tecnología Alta Presión Presión Hidrostática Yeasts Grape Juice Pasteurization High Pressure Technology Hydrostatic Pressure |
| url | https://link.springer.com/article/10.1007/s11947-019-02251-9 http://hdl.handle.net/20.500.12123/4690 https://doi.org/10.1007/s11947-019-02251-9 |
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