Beverages formulated with Villanueva variety treated
at 11 ls at frequencies of 25 and 50 Hz and 27 kV cm
1
had a microbial population decrease of about 3 and
4-log10 after 4 days of storage; however, after 5 days,
S. cerevisiae began to recover and started to grow again
(Fig. 3a). Also, the beverages made with Rojo Vigor variety
(Fig. 3b) treated with 11 ls-25 Hz-27 kV cm
1 presented
a decrease of about 4-log10 of S. cerevisiae after
4 days, nonetheless after that time, the micro-organism
began to recover appearing the ‘Phoenix’ effect (Jay
2002).