Antimicrobial effects of pressured carbon dioxide in a continuous flow system

M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, H. Tonoike, T. Kawano, H. Ishikawa, Y. Osajima

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Abstract

The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.

Original languageEnglish
Pages (from-to)709-712
Number of pages4
JournalJournal of Food Science
Volume63
Issue number4
DOIs
Publication statusPublished - 1998

All Science Journal Classification (ASJC) codes

  • Food Science

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    Shimoda, M., Yamamoto, Y., Cocunubo-Castellanos, J., Tonoike, H., Kawano, T., Ishikawa, H., & Osajima, Y. (1998). Antimicrobial effects of pressured carbon dioxide in a continuous flow system. Journal of Food Science, 63(4), 709-712. https://doi.org/10.1111/j.1365-2621.1998.tb15819.x