Ultrasound Assisted Modulation of Yeast Growth and Inactivation Kinetics
Name:
1-s2.0-S1350417721003618-main.pdf
Size:
3.302Mb
Format:
PDF
Description:
main article
Citation
Arturo B. Soro, Márcia Oliveira, Colm P. O'Donnell, Brijesh K. Tiwari, Ultrasound assisted modulation of yeast growth and inactivation kinetics, Ultrasonics Sonochemistry, Volume 80, 2021, 105819, ISSN 1350-4177, https://doi.org/10.1016/j.ultsonch.2021.105819.Abstract
The yeast Saccharomyces cerevisiae is well known for its application in the food industry for the purpose of developing fermented food. The ultrasound (US) technology offer a wide range of applications for the food industry, including the enhancement of fermentation rates and inactivation of microbial cells. However, a better understanding and standardization of this technology is still required to ensure the scaling-up process. This study investigated the effect of the US technology on the growth of S. cerevisiae using frequencies of 20, 25, 45 and 130 kHz, treatment periods from 2 to 30 min. Furthermore, yeast kinetics subjected to US treatments were evaluated using modelling tools and scanning electron microscopy (SEM) analysis to explore the impact of sonication on yeast cells. Yeast growth was monitored after different US treatments plotting optical density (OD) at 660 nm for 24 h at 30 ⁰C. Growth curves were fitted using models of modified Gompertz and Scale-Free which showed good parameters of the fit. In particular, US frequencies of 45 and 130 kHz did not have a disruptive effect in lag phase and growth rate of the yeast populations, unlike the frequency of 20 kHz. Moreover, inactivation curves of yeast cells obtained after exposure to 20 and 25 kHz also observed the best fit using the Weibull model. US frequency of 20 kHz achieved significant reductions of 1.3 log cfu/mL in yeast concentration and also induced important cell damage on the external structures of S. cerevisiae. In conclusion, the present study demonstrated the significant effect of applying different US frequencies on the yeast growth for potential application in the food industry.Funder
Teagasc Walsh Fellowship program; Department of Agriculture, Food, and Marine (DAFM)Grant Number
DAFM/17/F/275ae974a485f413a2113503eed53cd6c53
https://doi.org/10.1016/j.ultsonch.2021.105819
Scopus Count
Collections
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International