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Plasma Medicine
SJR: 0.278 SNIP: 0.183 CiteScore™: 0.57

ISSN 印刷: 1947-5764
ISSN オンライン: 1947-5772

Plasma Medicine

DOI: 10.1615/PlasmaMed.2017019201
pages 97-107

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

William Colonna
Iowa State University
Zifan Wan
Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, IA 50011
S. K. Pankaj
Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, IA 50011
Kevin M. Keener
Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, IA 50011

要約

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.


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