Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure

S. Furukawa, S. Noma, Mitsuya Shimoda, I. Hayakawa

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

The effects of initial concentration [104-109 colony forming units (CPU) mL-1] on the inactivation of vegetative cell suspensions (Escherichia coli) and spore suspensions (Bacillus subtilis) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible.

Original languageEnglish
Pages (from-to)573-577
Number of pages5
JournalInternational Journal of Food Science and Technology
Volume37
Issue number5
DOIs
Publication statusPublished - Jun 1 2002

Fingerprint

Hydrostatic Pressure
Hydrostatic pressure
Escherichia coli
Suspensions
inactivation
pressure treatment
Cells
Bacillus subtilis
Bacilli
spores
Spores
Program processors
Bacteria
vegetative cells
cell suspension culture
Stem Cells
bacteria
cells

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure. / Furukawa, S.; Noma, S.; Shimoda, Mitsuya; Hayakawa, I.

In: International Journal of Food Science and Technology, Vol. 37, No. 5, 01.06.2002, p. 573-577.

Research output: Contribution to journalArticle

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