Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 616-622Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2015.06.038
Keywords
Antimicrobials; Ultrasound; Yeasts; Combination; Design of experiment
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This research addresses the use of ultrasound (US) as a tool to inhibit Wickerhamomyces anomalus, Pichia guilliermondll and Pichia membranifaciens: they were initially inoculated in distilled water and US-treated by modulating power (40-80%), duration of the treatment (2-6 min) and pulse (2-6 s). Thereafter, yeasts were inoculated in a lab medium, containing a commercial citrus extract and/or sodium benzoate, and US-treated; finally, a challenge test in pineapple juice was performed, using W anomalus as a model yeast. The results showed that power was the most significant parameter for the anti-yeast effect of US; however, the treatment could not prevent the growth of survivors within storage, thus the use of antimicrobials is advisable as an additional tool to prevent yeast spoilage. (C) 2015 Elsevier Ltd. All rights reserved.
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