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

doi:10.3136/fstr.16.389

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

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	389-394
Number of pages	6
Journal	Food Science and Technology Research
Volume	16
Issue number	5
DOIs	https://doi.org/10.3136/fstr.16.389
Publication status	Published - Sep 2010

All Science Journal Classification (ASJC) codes

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

Access to Document

10.3136/fstr.16.389

Fingerprint Dive into the research topics of 'Effect of low-pressure carbonation on heat inactivation of yeast and bacterial vegetative cells'. Together they form a unique fingerprint.

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, 09.2010, p. 389-394.

Research output: Contribution to journal › Article › peer-review

@article{ce78914e3f084e34bee6d666521889a8,

title = "Effect of low-pressure carbonation on heat inactivation of yeast and bacterial vegetative cells",

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.",

author = "Seiji Noma and Wannaporn Klangpetch and Shuichi Nakamura and Tomomi Ishibashi and Huachun Huang and Noriyuki Igura and Mitsuya Shimoda",

year = "2010",

month = sep,

doi = "10.3136/fstr.16.389",

language = "English",

volume = "16",

pages = "389--394",

journal = "Food Science and Technology Research",

issn = "1344-6606",

publisher = "Japanese Society for Food Science and Technology",

number = "5",

}

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

Y1 - 2010/9

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.

UR - http://www.scopus.com/inward/record.url?scp=77958562434&partnerID=8YFLogxK

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

AN - SCOPUS:77958562434

VL - 16

SP - 389

EP - 394

JO - Food Science and Technology Research

JF - Food Science and Technology Research

SN - 1344-6606

IS - 5

ER -