RT info:eu-repo/semantics/article
T1 Ultrasound assisted modulation of yeast growth and inactivation kinetics
A1 Soro, Arturo B.
A1 Sousa Oliveira, Marcia Patricia de
A1 O'Donnell, Colm P.
A1 Tiwari, Brijesh K.
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Saccharomyces cerevisiae
K1 Ultrasound
K1 Kinetic models
K1 SEM analysis
K1 3309 Tecnología de Los Alimentos
AB [EN] The yeast Saccharomyces cerevisiae is well known for its application in the food industry for the purpose of developing fermented food. The ultrasound (US) technology offer a wide range of applications for the food industry, including the enhancement of fermentation rates and inactivation of microbial cells. However, a better understanding and standardization of this technology is still required to ensure the scaling-up process. This study investigated the effect of the US technology on the growth of S. cerevisiae using frequencies of 20, 25, 45 and 130 kHz, treatment periods from 2 to 30 min. Furthermore, yeast kinetics subjected to US treatments were evaluated using modelling tools and scanning electron microscopy (SEM) analysis to explore the impact of sonication on yeast cells. Yeast growth was monitored after different US treatments plotting optical density (OD) at 660 nm for 24 h at 30 ⁰C. Growth curves were fitted using models of modified Gompertz and Scale-Free which showed good parameters of the fit. In particular, US frequencies of 45 and 130 kHz did not have a disruptive effect in lag phase and growth rate of the yeast populations, unlike the frequency of 20 kHz. Moreover, inactivation curves of yeast cells obtained after exposure to 20 and 25 kHz also observed the best fit using the Weibull model. US frequency of 20 kHz achieved significant reductions of 1.3 log cfu/mL in yeast concentration and also induced important cell damage on the external structures of S. cerevisiae. In conclusion, the present study demonstrated the significant effect of applying different US frequencies on the yeast growth for potential application in the food industry
PB Elsevier
SN 1350-4177
LK https://hdl.handle.net/10612/20790
UL https://hdl.handle.net/10612/20790
NO Soro, A. B., Oliveira, M., O’Donnell, C. P., & Tiwari, B. K. (2021). Ultrasound assisted modulation of yeast growth and inactivation kinetics. Ultrasonics Sonochemistry, 80. https://doi.org/10.1016/J.ULTSONCH.2021.105819
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 27-jun-2024