Abstract
In order to reduce pressure level of food application and also to progress in cell mechanisms comprehension, combination of low temperature and high pressure was tested. The yeast Saccharomyces cerevisiae was treated 10 minutes at different temperatures between 25°C and 20°C. Pressurisation at sub-zero temperatures enhanced significantly the effect of pressure. In term of cell inactivation, a decrease of 10°C is equivalent to an increase of 50 MPa. Similar phenomenon has been identified on pressure induced lysis of yeast spheroplasts which suggested that low temperature should enhance perturbations of membrane functions.
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Perrier-Cornet, JM., Tapin, S., Gervais, P. (2003). High Pressure Inactivation of Yeast and Spheroplasts at Subzero Temperature. In: Winter, R. (eds) Advances in High Pressure Bioscience and Biotechnology II. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-05613-4_70
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DOI: https://doi.org/10.1007/978-3-662-05613-4_70
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-05674-1
Online ISBN: 978-3-662-05613-4
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