High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer

dc.creatorFranchi, MA
dc.creatorTribst, AAL
dc.creatorCristianini, M
dc.date2013
dc.date2014-07-30T18:04:19Z
dc.date2015-11-26T17:48:34Z
dc.date2014-07-30T18:04:19Z
dc.date2015-11-26T17:48:34Z
dc.date.accessioned2018-03-29T00:31:27Z
dc.date.available2018-03-29T00:31:27Z
dc.identifierJournal Of The Institute Of Brewing. Inst Brewing, v. 119, n. 4, n. 237, n. 241, 2013.
dc.identifier0046-9750
dc.identifier2050-0416
dc.identifierWOS:000327671600005
dc.identifier10.1002/jib.99
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/69829
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/69829
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1289132
dc.descriptionThe inactivation of spoilage microorganisms in beer using high-pressure homogenization (HPH) was studied with the aim of evaluating the possibility of changing the conventional pasteurization process using this particular process. The homogenization pressure required for the inactivation of lactic acid bacteria, acetic bacteria and yeasts was investigated. For the most resistant microorganisms, the pressure inactivation kinetics and the effects of multiple process passes, initial temperature of the beer and the CO2 concentration were studied. The results indicated that Lactobacillus delbrueckii was the most resistant microorganism tested, requiring 250 MPa to reach a six decimal reduction. Additionally, results showed that L. delbrueckii inactivation followed a second-order kinetic process. A multi-pass process and the use of a high initial beer temperature increased inactivation by HPH with L. delbrueckii, allowing the use of 150 MPa to achieve a five log cycle of inactivation. In contrast, a high CO2 concentration reduced the efficacy of the HPH process. The results that were obtained are useful for high-pressure homogenization applications in breweries and help to elucidate the effect of this new technology in a beverage that is both alcoholic and carbonated. Copyright (C) 2013 The Institute of Brewing & Distilling
dc.description119
dc.description4
dc.description237
dc.description241
dc.languageen
dc.publisherInst Brewing
dc.publisherLondon
dc.publisherInglaterra
dc.relationJournal Of The Institute Of Brewing
dc.relationJ. Inst. Brew.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectdynamic high-pressure
dc.subjectbeer spoilage
dc.subjectbeer quality
dc.subjectalcoholic beverage
dc.subjectHigh Hydrostatic-pressure
dc.subjectDynamic High-pressure
dc.subjectOrange Juice
dc.subjectLactobacillus-delbrueckii
dc.subjectDifferent Temperatures
dc.subjectLager Beer
dc.subjectQuality
dc.subjectLysozyme
dc.subjectStabilization
dc.subjectDisruption
dc.titleHigh-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
dc.typeArtículos de revistas


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