Ultrasound (US) is an alternative to inactivate pathogenic and spoilage microorganisms in food. However, US alone is not very effective because long treatment times are required. Coupling US with heat is an effective tool for microbial inactivation, reducing the treatment temperature and the processing time, translating into important energy savings during food processing. This research aimed to study mild heat treatment intensified by ultrasound to inactivate Saccharomyces cerevisae, Zygosaccharomyces bailii, and Zygosaccharomyces rouxii at different a_w to obtain the thermal death kinetics. Yeasts inactivation was performed by heat application (45, 50, or 55°C) and/or low frequency ultrasound (20 kHz/ 75 µm) in culture broth (a_w 0.99, 0.97 or 0.95, and pH 3.5). First-order kinetics were used to describe the inactivation behavior of yeasts (D and z values). Log reductions of yeasts by the treatments oscillated between 0.2 to 3, the more resistant yeast was Z. bailii. US intensified yeast's inactivation at mild temperatures reducing D values.

超声波（美国）是灭活食品中致病和腐败微生物的替代方法。然而，单独的 US 并不是很有效，因为需要很长的治疗时间。将 US 与热量耦合是灭活微生物、降低处理温度和处理时间的有效工具，在食品加工过程中转化为重要的能源节约。本研究旨在研究超声强化温和热处理灭活不同波长的_酿酒酵母、百里酵母和鲁氏酵母，以获得热死亡动力学。酵母灭活是通过加热（45、50 或 55°C）和/或低频超声（20 kHz/75 µm）在培养肉汤中进行的（a _w0.99、0.97 或 0.95，以及 pH 3.5)。一级动力学用于描述酵母的失活行为（D 和z值）。通过在 0.2 到 3 之间波动的处理，酵母的对数减少，更抗性的酵母是Z. baili。美国在温和的温度下加强酵母的失活，降低了 D 值。