Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

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dc.contributor.authorWang, M-S
dc.contributor.authorZeng, X-A
dc.contributor.authorBrennan, CS
dc.contributor.authorBrennan, Margaret
dc.contributor.authorHan, Z
dc.date.accessioned2017-07-13T04:29:40Z
dc.date.available2015-11-14
dc.date.issued2016-01
dc.date.submitted2015-10-09
dc.description.abstractThis paper investigates the survival behaviour of Saccharomyces cerevisiae cells suspended in NaCl solutions with various low concentrations after exposure to pulsed electric field (PEF) treatments. The input and heat-generation pulse power during each PEF treatment experiment were measured directly. In addition, detailed information on sublethally PEF-injured S. cerevisiae cells was obtained by the use of image analysis. Results showed that both the field intensity and the total treatment time had significantly affected the survival behaviour of S. cerevisiae cells, whereas the concentration of NaCl solution had less effect. When the S. cerevisiae cells were suspended in the solution with conductivity of 300 μS cm⁻¹, a high ratio of surviving cells was observed. Image analysis indicated a large number of sublethally injured cells (SICs) after the PEF treatment with low field intensity. Results indicate that the survival behaviour of cells suspended in solutions of low concentration was influenced by PEF intensity.
dc.format.extentpp.171-179
dc.format.mediumUndetermined
dc.identifierhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000367667900022&DestLinkType=FullRecord&DestApp=WOS_CPL
dc.identifier.citationWang, M-S., Zeng, X-A., Brennan, C.S., Brennan, M.A., & Han, Z. (2016). Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration. International Journal of Food Science and Technology, 51, 171-179. doi:10.1111/ijfs.13007
dc.identifier.doi10.1111/ijfs.13007
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.otherDA3AI (isidoc)
dc.identifier.urihttps://hdl.handle.net/10182/8169
dc.languageeng
dc.language.isoeng
dc.publisherJohn Wiley & Sons, Inc. on behalf of the Institute of Food Science and Technology
dc.relationThe original publication is available from John Wiley & Sons, Inc. on behalf of the Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.13007 - https://doi.org/10.1111/ijfs.13007
dc.relation.isPartOfInternational Journal of Food Science and Technology
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.urihttps://doi.org/10.1111/ijfs.13007
dc.rights© 2015 Institute of Food Science and Technology
dc.subjectconductivity
dc.subjectimage analysis
dc.subjectpulsed electrical field
dc.subjectSaccharomyces cerevisiae
dc.subjectsublethally injured cells
dc.subjectsurvival behaviour
dc.subject.anzsrcANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
dc.subject.anzsrc2020ANZSRC::3006 Food sciences
dc.subject.anzsrc2020ANZSRC::3210 Nutrition and dietetics
dc.subject.anzsrc2020ANZSRC::4004 Chemical engineering
dc.titleEffects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration
dc.typeJournal Article
dspace.entity.typePublication
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
lu.identifier.orcid0000-0002-7242-6612
lu.identifier.orcid0000-0002-7585-1550
pubs.issue1
pubs.publication-statusPublished
pubs.publisher-urlhttps://doi.org/10.1111/ijfs.13007
pubs.volume51
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