Abstract
Food safety is one of the main issues for the food industry. Regarding the increased reports of food-associated infections new non-thermal technologies are rapidly developing and improving. The aim of this research was to define the inactivation, recovery and stress response of Saccharomyces cerevisiae ATCC 204508 cells after the treatment by high voltage gas phase plasma and liquid phase plasma discharges in bubbles. Variations of the plasma frequency (60, 90 and 120 Hz), input gas (air or argon) and processing time (5 and 10 min) have been used to define plasma effects on S. cerevisiae cells. Complete inactivation's by liquid plasma in bubbles were determined as well as recovery of treated samples. Transmission electron microscopy figures showed cells with the normal cell shape and intact inner and outer membrane after the plasma treatments. Proteomic analyses indicated overexpressed proteins which contributed in cell defense mechanisms to overcome stress conditions. S. cerevisiae ATCC 204508 cells were under the stress, but with the proven ability to recover its metabolic activity.
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