کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4369038 1616711 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Pulsed electric fields inactivation of wine spoilage yeast and bacteria
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Pulsed electric fields inactivation of wine spoilage yeast and bacteria
چکیده انگلیسی

The use of the pulsed electric fields technology (PEF) as an alternative system of microbiological control in wineries was evaluated. The PEF resistance of different wine spoilage microorganisms such as Dekkera anomala, Dekkera bruxellensis, Lactobacillus hilgardii and Lactobacillus plantarum in both must and wine was investigated by applying treatments ranging from 16 to 31 kV/cm and from 10 to 350 kJ/kg at 24 °C. The non-exponential kinetics of inactivation by PEF of these microorganisms in both products has been described by mathematical equations based on the Weibull distribution. An optimum treatment of 186 kJ/kg at 29 kV/cm has been established which permitted to reduce the 99.9% of the spoilage flora of must and wine, limiting the risk of alteration of these products by microorganisms of genera Brettanomyces and Lactobacillus.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 130, Issue 1, 15 March 2009, Pages 49–55
نویسندگان
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