Irreversible electroporation is a treatment to control microorganisms in food without harming food palatable aspects. The treatment by electroporation is dependent on the electric field amplitude, pulse durations and pulse repetitions. This study was carried out as a further investigation on the effects of irreversible electroporation pulse amplitude on S. cerevisiae and methods to verify the occurrence of irreversible electroporation, such as cell viability hemocytometer, macroscopic impedance measurements, scanning electron microscopy and numerical simulations. Active yeasts in wine represent a small portion of the volume (<; 108 cell/mL), which challenges macroscopic impedance analysis. Irreversible electroporation proved to reach active yeast limits established by standards within 500 kV/m. We detected a 15% increase in the in pulse current measurements for a 100-fold yeast viability decrease to 105 cells/ml. Scanning electron microscopic images show details of yeast surface damage which may be PEF-triggered. Electric fields above 1 MV/m on the cell wall and release of intracellular substance caused by membrane permeability increase may directly contribute to yeast inactivation. Electroporation combined with instantaneous current-voltage measurements may be an adequate procedure for reducing yeast numbers in the industry.

中文翻译：

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通过电穿孔检测酵母灭活


不可逆电穿孔是一种在不损害食品适口性的情况下控制食品中微生物的处理方法。电穿孔的治疗取决于电场幅度、脉冲持续时间和脉冲重复。本研究是为了进一步研究不可逆电穿孔脉冲幅度对酿酒酵母的影响以及验证不可逆电穿孔发生的方法，例如细胞活力血细胞计数器、宏观阻抗测量、扫描电子显微镜和数值模拟。葡萄酒中的活性酵母只占体积的一小部分（<；108 个细胞/mL），这对宏观阻抗分析提出了挑战。事实证明，不可逆电穿孔可达到标准规定的 500 kV/m 内的活性酵母限值。我们检测到脉冲电流测量值增加了 15%，酵母活力下降了 100 倍至 105 个细胞/ml。扫描电子显微镜图像显示了可能由 PEF 触发的酵母表面损伤的细节。细胞壁上超过1 MV/m的电场以及膜通透性增加引起的细胞内物质释放可能直接导致酵母失活。电穿孔与瞬时电流-电压测量相结合可能是减少工业中酵母数量的适当程序。