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Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing

By María Cecilia Rojo, M. Cristiani, Natalia Szerman, M.L. Gonzalez, María Cecilia Lerena, Laura Analia Mercado and Mariana Combina

Abstract

Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice.EEA MendozaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Cristiani, M. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Gonzalez, M.L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentin

Topics: Zygosaccharomyces Rouxii, Levadura, Zumo de Uva, Pasteurización, Tecnología Alta Presión, Presión Hidrostática, Yeasts, Grape Juice, Pasteurization, High Pressure Technology, Hydrostatic Pressure
Publisher: 'Springer Science and Business Media LLC'
Year: 2019
DOI identifier: 10.1007/s11947-019-02251-9
OAI identifier: oai:localhost:20.500.12123/4690
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