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Screening for heat-resistant reference yeast isolate in orange juice.

Gerieka R Anapi1, Richard Paolo M Aba1, Alonzo A Gabriel1

  • 1Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101, Quezon City, Philippines.

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Summary

This study identified yeast strains for mild orange juice thermal processing. Pichia fermentans BFE-38 showed high resistance at 50-55°C, while Pichia anomala BIOTECH 2205 had the greatest thermal resistance (z-value).

Keywords:
DT valueOrange juiceSpoilage yeastsThermal inactivationThermal processingz value

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Area of Science:

  • Food Microbiology
  • Thermal Processing
  • Yeast Resistance

Background:

  • Mild thermal processing is crucial for preserving orange juice quality.
  • Identifying resistant spoilage yeasts is essential for effective pasteurization.
  • Current reference microorganisms may not accurately reflect spoilage potential under mild heat.

Purpose of the Study:

  • To screen yeast species for their suitability as reference microorganisms for mild thermal processing of orange juice.
  • To evaluate the thermal resistance of selected yeast strains in a simulated orange juice environment.
  • To determine key thermal resistance parameters (D-values and z-values) for potential reference strains.

Main Methods:

  • Initial screening of 17 spoilage yeast strains at 55°C for 5 minutes in Yeast Peptone Glucose Broth.
  • Second-stage thermal challenge of 6 resistant strains in orange juice medium at temperatures ranging from 50°C to 60°C.
  • Determination of decimal reduction times (D-values) and thermal resistance constants (z-values) based on log-linear inactivation models.

Main Results:

  • Yeast population reductions varied significantly, from 3.33 log CFU/mL (Pichia fermentans BFE-38) to 6.53 log CFU/mL (Torulaspora delbrueckii BFE-37) in the initial screening.
  • All tested yeasts exhibited first-order, log-linear inactivation kinetics (R2 0.90-0.99).
  • Pichia fermentans BFE-38 demonstrated the highest D-values at 50-55°C, while Pichia anomala (BIOTECH 2205) exhibited the greatest z-value, indicating superior thermal resistance.

Conclusions:

  • Pichia fermentans BFE-38 and Pichia anomala BIOTECH 2205 are promising candidates as reference microorganisms for mild thermal processing of orange juice.
  • The study provides critical thermal resistance data for optimizing orange juice pasteurization.
  • Understanding yeast thermal resistance is key to ensuring food safety and quality in minimally processed beverages.