Abonnement à la biblothèque: Guest
Plasma Medicine

Publication de 4  numéros par an

ISSN Imprimer: 1947-5764

ISSN En ligne: 1947-5772

SJR: 0.216 SNIP: 0.263 CiteScore™:: 1.4 H-Index: 24

Indexed in

High-Voltage Atmospheric Cold Plasma Treatment of Yeast for Spoilage Prevention

Volume 7, Numéro 2, 2017, pp. 97-107
DOI: 10.1615/PlasmaMed.2017019201
Get accessDownload

RÉSUMÉ

Yeast cells were killed when exposed to high-voltage atmospheric cold plasma (HVACP) in dry air and oxygen-rich modified air (MA65). HVACP was most effective in MA65, resulting in > 2 log10 colony forming unit (CFU)/mL reductions versus 0.5-2.0 log10 CFU/mL reductions in air. Other variables contributing to cell death included applied voltages, exposure times, cell densities, and suspension volumes. Viable cell reductions were observed at all exposure levels. Yeast sensitivity to cold plasma was higher at lower cell densities and suspension volumes. Cell death determined by plate counts was corroborated using Trypan blue, which stains dead cells. Cell death was mediated by plasma-generated reactive gas species (RGS), for example, O3, NOx, and H2O2, detected in treated yeast suspensions. Yeast were less sensitive to plasma treatment in grape juice compared to water, owing to the possible consumption of RGS by the organic matter in juice. Cold plasma reduced the pH of treated yeast suspensions, caused the release of soluble protein from the cells, and inactivated cell-wall-bound yeast invertase, all as a function of voltage and exposure time. These data indicate damage to yeast at the cellular level. Results were supported by electron microscopy, which showed that yeast exposed to plasma are misshapen, compared to untreated cells.

CITÉ PAR
  1. Bermudez-Aguirre Daniela, Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma, in Advances in Cold Plasma Applications for Food Safety and Preservation, 2020. Crossref

  2. Pinto L., Baruzzi F., Cocolin L., Malfeito-Ferreira M., Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends, Trends in Food Science & Technology, 99, 2020. Crossref

  3. Ott Logan C., Appleton Holly J., Shi Hu, Keener Kevin, Mellata Melha, High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin, Food Microbiology, 95, 2021. Crossref

  4. Eshtiaghi M N, Nakthong N, Chumpolkulwong Namthip, Acharawaranon Pichit, Application of Atmospheric Cold Plasma for Inactivation of Spoilage and Pathogen Microorganisms, IOP Conference Series: Earth and Environmental Science, 505, 1, 2020. Crossref

  5. Stryczewska Henryka Danuta, Boiko Oleksandr, Applications of Plasma Produced with Electrical Discharges in Gases for Agriculture and Biomedicine, Applied Sciences, 12, 9, 2022. Crossref

  6. Kumar Devesh, Yadav Gorenand P., Dalbhagat Chandrakant G., Mishra Hari N., Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review, Journal of Food Processing and Preservation, 2022. Crossref

  7. Bullé Rêgo Ester S., Santos Danilo L., Hernández-Macedo Maria L., Padilha Francine F., López Jorge A., Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing, Process Biochemistry, 121, 2022. Crossref

Portail numérique Bibliothèque numérique eBooks Revues Références et comptes rendus Collections Prix et politiques d'abonnement Begell House Contactez-nous Language English 中文 Русский Português German French Spain