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 language | English |
|---|---|
| Pages (from-to) | 389-394 |
| Number of pages | 6 |
| Journal | Food Science and Technology Research |
| Volume | 16 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - Sep 1 2010 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Industrial and Manufacturing Engineering
- Chemical Engineering(all)
- Biotechnology
- Marketing
Cite this
Effect of low-pressure carbonation on heat inactivation of yeast and bacterial vegetative cells. / Noma, Seiji; Klangpetch, Wannaporn; Nakamura, Shuichi; Ishibashi, Tomomi; Huang, Huachun; Igura, Noriyuki; Shimoda, Mitsuya.
In: Food Science and Technology Research, Vol. 16, No. 5, 01.09.2010, p. 389-394.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of low-pressure carbonation on heat inactivation of yeast and bacterial vegetative cells
AU - Noma, Seiji
AU - Klangpetch, Wannaporn
AU - Nakamura, Shuichi
AU - Ishibashi, Tomomi
AU - Huang, Huachun
AU - Igura, Noriyuki
AU - Shimoda, Mitsuya
PY - 2010/9/1
Y1 - 2010/9/1
N2 - 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.
AB - 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.
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UR - http://www.scopus.com/inward/citedby.url?scp=77958562434&partnerID=8YFLogxK
U2 - 10.3136/fstr.16.389
DO - 10.3136/fstr.16.389
M3 - Article
VL - 16
SP - 389
EP - 394
JO - Food Science and Technology Research
JF - Food Science and Technology Research
SN - 1344-6606
IS - 5
ER -