Sterilization Effect of Pulsed Electric Field on Saccharomyces cerevisiae in Litchi Juice

doi:10.7506/spkx1002-6630-201103022

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 91-94.doi: 10.7506/spkx1002-6630-201103022

• Basic Research • Previous Articles Next Articles

Sterilization Effect of Pulsed Electric Field on Saccharomyces cerevisiae in Litchi Juice

LIU Xin-yu，ZENG Xin-an*，JIA Xiao

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2010-04-30 Revised:2011-01-10 Online:2011-02-15 Published:2011-01-13

Abstract

Abstract: The sterilization effect of pulsed electric field (PEF) treatment on Saccharomyces cerevisiae in litchi juice was investigated. Results indicated that the lethality of Saccharomyces cerevisiae treated by PEF was increased as the increase of electric field strength and pulsed treatment time. The survival microorganisms exhibited a reduction of 104 folds when subjected to the pulsed electric field treatment at 20 kV/min for 1000 μs. The sensitivity of PEF treatment during different growth phase of Saccharomyces cerevisiae exhibited an order from strong to weak as stable phase, logarithmic phase, decline phase and adjustment phase. A better sterilization effect of PEF treatment was also observed at the condition of enhanced energy input.

Key words: high-intensity pulsed electric field, litchi juice, sterilization

CLC Number:

TS255.44

LIU Xin-yu，ZENG Xin-an，JIA Xiao. Sterilization Effect of Pulsed Electric Field on Saccharomyces cerevisiae in Litchi Juice[J]. FOOD SCIENCE, 2011, 32(3 ): 91-94.

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Sterilization Effect of Pulsed Electric Field on Saccharomyces cerevisiae in Litchi Juice

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