Effect of food additives on the inactivation of bacterial spores by reciprocal pressurization treatment

Soichi Furukawa, Koji Saita, Hirokazu Ogihara, Mitsuya Shimoda, Isao Hayakawa

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Abstract

The effects of food additives on the inactivation of spores of Bacillus subtilis, Bacillus coagulans and Bacillus stearothermophilus by reciprocal pressurization (six reciprocal 5-min pressurization cycles) and continuous pressurization (30-min pressurization) were investigated at 400MPa. As food additives, glucose (12%, w/v), sodium chloride (6%, w/v) and ethanol (20%, w/v) were selected. RP treatment increased the inactivation ratio of three strains. Addition of food additives decreased the inactivation ratio in continuous pressurization and reciprocal pressurization treatment except in the case of the addition of sodium chloride in reciprocal pressurization treatment.

Original languageEnglish
Pages (from-to)19-23
Number of pages5
JournalBiocontrol Science
Volume8
Issue number1
Publication statusPublished - Mar 2003

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All Science Journal Classification (ASJC) codes

  • Applied Microbiology and Biotechnology
  • Public Health, Environmental and Occupational Health

Cite this

Furukawa, S., Saita, K., Ogihara, H., Shimoda, M., & Hayakawa, I. (2003). Effect of food additives on the inactivation of bacterial spores by reciprocal pressurization treatment. Biocontrol Science, 8(1), 19-23.