Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system

Journal of the Science of Food and Agriculture

Volumn 85, Issue 14, 2005, Pages 2362-2368

  Gunes, Gurbuz ^a   Blum, Lisa K ^b   Hotchkiss, Joseph H ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b Department of Molecular Biology and Genetics   (United States)

Author keywords

Dense carbon dioxide; Grape juice; Supercritical carbon dioxide; Yeasts

Indexed keywords

VITIS SP.;

EID: 27144543710     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2260     Document Type: Article

References (17)

1. 2. Biotechnol Bioeng 84:627-638 (2003).
2. Tomasula PM, Supercritical fluid extraction of foods, in Encyclopedia of Agriculture, Food and Biological Engineering, ed by Heldman DR. Marcel Dekker, New York, pp 964-967 (2003).
3. Arreola AG, Balaban MO, Wei CI, Peplow A, Marshall M and Cornell J, Effect of supercritical carbon dioxide on microbial populations in single strength orange juice. J Food Qual 14:275-284 (1991).
4. Tisi DA, Effect of dense Phase Carbon Dioxide on Enzyme Activity and Whey Proteins in Raw Milk. MS Thesis, Cornell University, Ithaca, NY (2004).
5. Kamihira M, Taniguchi M and Kobayashi T, Sterilization of microorganisms with supercritical carbon dioxide. Agric Biol Chem 51:407-412 (1987).
6. Lin H, Yang Z and Chen L, Inactivation of Saccharomyces cerevisiae by supercritical and subcritical carbon dioxide. Biotechnol Prog 8:458-461 (1992).
7. Shimoda M, Yamamoto Y, Cocunubo-Castellanos J, Tonoike H, Kawano T, Ishikawa H and Osajima Y, Antimicrobial effects of pressured carbon dioxide in a continuous flow system. J Food Sci 63:709-712 (1998).
8. 2 on the survival of yeast cells. J Biotechnol 39:229-237 (1995).
9. Ishikawa H, Shimoda M, Shiratsuchi H and Osajima Y, Sterilization of microorganisms by the supercritical carbon dioxide micro-bubble method. Biosci Biotechnol Biochem 59:1949-1950 (1995).
10. 2 in a semi-continuous process. Ital J Food Sci 15:115-124 (2003).
11. Debs-Louka E, Louka N, Abraham G, Chabot V and Allaf K, Effect of compressed carbon dioxide on microbial cell viability. Appl Environ Microbiol 65:626-631 (1999).
12. Malletroit V, Guinard J, Kunkee RE and Lewis MJ, Effect of pasteurization on microbiological and sensory quality of white grape juice and wine. J Food Process Preserv 15:19-29 (1990).
13. Feng M, Lalor B, Hu S, Mei J, Huber A, Kidby D and Holbein B, Inhibition of yeast growth in grape juice through removal of iron and other metals. Int J Food Sci Technol 32:21-28 (1997).
14. Romano P, Fiore C, Paraggio M, Caruso M and Capece A, Function of yeast species and strains in wine flavour. Int J Food Microbiol 86:169-180 (2003).
15. Loureiro V and Malfeito-Ferreira M, Spoilage yeasts in the wine industry. Int J Food Microbiol 86:23-50 (2003).
16. Roessler EB, Pangborn RM, Sidel JL and Stone H, Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. J Food Sci 43:, 947 940-943 (1978).
17. Haas GJ, Prescott HE, Dudley E, Dik R, Hintlian C and Keane L, Inactivation of microorganisms by carbon dioxide under pressure. J Food Saf 9:253-265 (1989).