Wang, M-SZeng, X-ABrennan, CSBrennan, MargaretHan, Z2017-07-132015-11-142016-012015-10-09Wang, 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.130070950-5423DA3AI (isidoc)https://hdl.handle.net/10182/8169This 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.pp.171-179Undeterminedeng© 2015 Institute of Food Science and Technologyconductivityimage analysispulsed electrical fieldSaccharomyces cerevisiaesublethally injured cellssurvival behaviourJournal Article10.1111/ijfs.13007ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)1365-2621ANZSRC::3006 Food sciencesANZSRC::3210 Nutrition and dieteticsANZSRC::4004 Chemical engineering