HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE, ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE1
- 1 March 1998
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 18 (1) , 57-65
- https://doi.org/10.1111/j.1745-4565.1998.tb00202.x
Abstract
Decimal reduction times (D‐values) for Saccharomyces cerevisiae ascospores inoculated into pasteurized orang juice ranged from 4 to 76 s at pressures between 500 and 350 MPa. At the same pressures, D‐values of S. cerevisiae vegetative cells ranged from 1 to 38 s while those for the native microflora in nonpasteurized Hamlin orange juice were between 3 and 74 s. Corresponding z‐values were 123, 106 and 103 MPa for ascospores, vegetative cells and native microflora, respectively. Native microorganisms that survived high pressure treatments included yeasts, gram‐positive and gram‐negative bacilli. Pectinmethylesterase activity in nonpasteurized Hamlin orange juice was reduced to 5% of initial activity after 30 s at 900 MPa.Keywords
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