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Inactivation of fungal spores in apple juice by high pressure homogenization

Alan M McKay1

  • 1Food Microbiology Branch, Agriculture Food and Environmental Science Division, Agri-Food and Biosciences Institute Belfast BT9 5PX, Northern Ireland, UK. alan.mckay@afbini.gov.uk

Journal of Food Protection
|December 17, 2009
PubMed

Insights

High pressure homogenization (HPH) effectively inactivated microbial spores in apple juice, though some fungal spores showed resistance. Further research is needed to understand HPH

Area of Science:

  • Food microbiology
  • Food processing technology

Background:

  • Microbial contamination, particularly by spores, poses a significant challenge to the shelf-life and safety of fruit juices.
  • Traditional preservation methods may not always be sufficient to eliminate resilient microbial forms.

Purpose of the Study:

  • To evaluate the efficacy of high pressure homogenization (HPH) as a microbial inactivation method in apple juice.
  • To compare the effectiveness of HPH against vegetative cells and spores of various microorganisms.

Main Methods:

  • Apple juice inoculated with specific microorganisms was subjected to high pressure homogenization (HPH) at 300 MPa.
  • The reduction in microbial populations (log kill) was quantified for different microbial forms.

Main Results:

  • HPH at 300 MPa achieved a greater than 5-log reduction for Saccharomyces cerevisiae ascospores, filamentous fungi conidiospores, and sporulated black yeasts.
  • Both HPH and heat treatment were more effective against vegetative microbial cells than against spores.
  • Ascospores of Talaromyces macrosporus and Neosartorya spinosa demonstrated resistance to HPH at 300 MPa.
  • HPH treatment potentially activated Talaromyces macrosporus ascospores.

Conclusions:

  • High pressure homogenization (HPH) is a promising method for reducing microbial load in apple juice, particularly for vegetative cells and certain spore types.
  • Specific fungal spores, such as those from Talaromyces macrosporus and Neosartorya spinosa, exhibit resistance to HPH, necessitating further investigation.
  • The potential activation of Talaromyces macrosporus ascospores by HPH requires careful consideration for food preservation strategies.

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