1. Pulsed electric field effects on inactivation of microorganisms in acid whey
- Author
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Kamilija Sinkevic, Voitech Stankevich, Arunas Stirke, Gregoz Ragoza, Kristina Striguniene, Skirmantas Kersulis, and Povilas Simonis
- Subjects
Lactobacillus sp ,Microorganism ,Food Contamination ,Treatment parameters ,Microbiology ,03 medical and health sciences ,Saccharomyces ,Electricity ,Electric field ,Food Preservation ,Whey ,Pulse number ,030304 developmental biology ,0303 health sciences ,Chromatography ,Microbial Viability ,030306 microbiology ,Chemistry ,food and beverages ,Pulse duration ,General Medicine ,Yeast ,Lactobacillus ,Electroporation ,Food Microbiology ,Selectivity ,Food Science - Abstract
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.
- Published
- 2018