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Related Experiment Videos

High hydrostatic pressure come-up time and yeast viability

E Palou1, A López-Malo, G V Barbosa-Cánovas

  • 1Departamento de Ingenieria Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Mexico.

Journal of Food Protection
|January 5, 1999
PubMed
Summary

High pressure processing affects yeast viability, with shorter come-up times increasing cell death. Yeast sensitivity to pressure depends on growth phase and water activity.

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Area of Science:

  • Food Microbiology
  • Biotechnology
  • Yeast Physiology

Background:

  • High pressure processing (HPP) is a non-thermal food preservation technique.
  • Understanding yeast response to HPP is crucial for optimizing food safety and shelf-life.
  • Saccharomyces cerevisiae and Zygosaccharomyces bailii are common yeasts in food fermentations.

Purpose of the Study:

  • To investigate the impact of pressure come-up time on Saccharomyces cerevisiae and Zygosaccharomyces bailii viability.
  • To determine the influence of water activity and growth phase on Zygosaccharomyces bailii response to pressure.

Main Methods:

  • Yeast viability was assessed after exposure to selected pressures (50-689 MPa) at 21°C.
  • Experiments included varying pressure come-up times, water activity (a(w)), and yeast growth stages.

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  • Yeast survival data were modeled using a Fermi-based phenomenological equation.

    • Main Results:

    • Increased pressure come-up time significantly reduced yeast survival.
    • Yeast in the exponential growth phase exhibited higher sensitivity to pressure treatments.
    • Higher water activity (a(w) = 0.98) increased yeast lethality.
    • Zygosaccharomyces bailii showed no viability loss below 200 MPa at high a(w) but no survivors above 517 MPa.

    Conclusions:

    • Pressure come-up time is a critical factor influencing yeast inactivation during high pressure processing.
    • Water activity and growth phase modulate yeast susceptibility to pressure.
    • A Fermi-based model accurately describes yeast survival curves under pressure treatment.