Work

Inactivation of Pichia membranaefaciens in Soybean Paste by Dual-Frequency and Moderate Thermosonication

Year: 2024

Type: article

Abstract: Dual-frequency and moderate thermosonication (TS, 300 + 300 W, 20 + 40 kHz, 25~60 °C) was employed to inactivate Pichia membranifaciens in soybean paste. The aim was to evaluate the effect of TS on the inactivation of P. membranaefaciens and on the quality of soybean paste. The Weibull model fitted the survival data of P. membranaefaciens in thermosonicated soybean paste well and a decrease of 5 log of P. membranaefaciens in soybean paste was obtained at TS50°C, TS55°C, TS60°C, and T65°C for 15.41, 7.49, 2.27, and 18.61 min. Scanning electron microscope observation revealed TS50°C damaged the cell structure, leading to the leakage of intracellular contents. The physicochemical properties of soybean paste treated by TS were more retained than in paste treated by heat. The GC-MS analysis indicated that the flavor components had increased after TS treatment, especially at TS50°C. In conclusion, TS can inactive P. membranaefaciens in soybean paste without causing significant changes in its physicochemical and flavor qualities.

Source: Foods

DOI: 10.3390/foods13223600