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Pulsed electric field processing of beer: microbial, sensory, and quality analyses

Evrendilek, G.A., Li, S., Dantzer, W.R., Zhang, Q.H.
Journal of food science 2004 v.69 no.8 pp. M228
beers, brewing, pulsed electric fields, food processing, food microbiology, food quality, electrical treatment, nonthermal processing, Saccharomyces uvarum, Lactobacillus plantarum, Pediococcus damnosus, Bacillus subtilis, chromium, zinc, iron, manganese, mouthfeel, metal ions, Rhodotorula rubra, microbial contamination, mortality
In this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus, and Bacillus subtilis. Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log10 colony-forming units/mL in the above microorganisms, respectively (P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment (P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation.