Effect of low-pressure carbonation on heat inactivation of yeast and bacterial vegetative cells

Seiji Noma, Wannaporn Klangpetch, Shuichi Nakamura, Tomomi Ishibashi, Huachun Huang, Noriyuki Igura, Mitsuya Shimoda

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Effect of low-pressure carbonation (LPC) on heat inactivation of yeast and bacterial vegetative cells was investigated. Microbial cell suspensions were carbonated at 0.6 MPa and 12°C for 15 min and subsequently heated for 1 min at temperatures ranging from 50°C to 70°C at 1 MPa. As a control experiment, suspensions were heat treated for 1 min under atmospheric pressure without LPC. The heat inactivation effect on yeast was not significantly changed by LPC; however, the heat inactivation efficiency on several bacteria was enhanced. The promoted inactivation was also observed for heat treatment under atmospheric pressure after LPC. The enhanced inactivation was not notable by heat treatment followed by LPC. The results suggest enhanced heat inactivation against bacteria under LPC, and the increased heat inactivation of bacteria may be due to LPC-mediated sensitization to heat.

Original languageEnglish
Pages (from-to)389-394
Number of pages6
JournalFood Science and Technology Research
Volume16
Issue number5
DOIs
Publication statusPublished - Sep 2010

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

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