Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Scanning Electron Microscopy Studies of Saccharomyces cerevisiae Structural Changes by High Hydrostatic Pressure Treatment

  • Bang, Woo-Suk (Department of Food Science, North Carolina State University) ;
  • Swanson, Barry G. (Department of Food Science and Human Nutrition, Washington State University)
  • Published : 2008.10.31
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Abstract

The structural change and leakage of cellular substances of Saccharomyces cerevisiae attributed by high hydrostatic pressure (HHP) treatment were observed with scanning electron microscopy (SEM). S. cerevisiae (ATCC16664) was inoculated in apple juice for 10 min at $23^{\circ}C$ and the apple juice treated at 138, 207, 276, 345, and 414 MPa pressure for 30 sec at $23^{\circ}C$. Increased of roughness, elongation, wrinkling, and pores on yeast cell surfaces, the yeast cell walls were severely damaged by HHP treatment from 276 to 414 MPa. Inactivation of S. cerevisiae by HHP is dependent on structural changes on the cell walls observed with SEM.

Keywords

References

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