Impact of ultra high pressure on microbial characteristics of rose pomace beverage: A comparative study against conventional heat pasteurization
2020
Wang, Xu | Zhai, Xinyu | Zhang, Haoran | Zhang, Xiaoyu | Ren, Difeng | Lu, Jun
In order to study the influence of ultra high pressure (UHP) on microbial characteristics, according to the sequencing results of rose pomace beverage microflora, the effects of UHP on Escherichia coli (bacteria) and Debaryomyces hansenii (fungi) in rose pomace beverage were explored, and pasteurization was used for comparison. The results showed that UHP had a lethal effect on Escherichia coli (E. coli) and Debaryomyces hansenii (D. hansenii). The sterilized microbial cells were observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM), and it was found that the external morphology and internal structure were obviously damaged. By combining cell fluorescence labeling with flow cytometry detection, it was known that both UHP and pasteurization could damage the cell membrane of E. coli and D. hansenii and both of their DNA were denatured. Moreover, UHP changed the secondary structure of microbial intracellular proteins of E. coli and D. hansenii by circular dichroism (CD) detection. This provides a theoretical basis for the industrial production of UHP technology.
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