TY - JOUR
T1 - Inactivation of L. fructivorans in sake using a continuous flow system for high-pressure carbonation
AU - Tanimoto, Shota
AU - Matsumoto, Hideyuki
AU - Fujii, Kazuyoshi
AU - Ohdoi, Ritsushi
AU - Sakamoto, Koji
AU - Yamane, Yuichi
AU - Miyake, Masaki
AU - Shimoda, Mitsuya
AU - Osajima, Yutaka
PY - 2007/8/1
Y1 - 2007/8/1
N2 - The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow system for high-pressure carbonation. In addition, the effects of ethanol and sugar concentration on lactic acid bacteria inactivation were investigated. Cells of L. fructivorans (1×106CFU/ml) were inactivated at a treatment temperature of 40°C and a pressure of 20MPa, with a residence time of 1.7 min. The D-values (decimal reduction time) at 30 and 35°C were 4.3 and 0.6 min, respectively. In addition to ethanol, glucose in sake also increased the inactivation efficiency of L. fructivorans by the carbonation treatment. These results suggest that the present technique is an effective microbial inactivation method for alcoholic beverages such as sake.
AB - The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow system for high-pressure carbonation. In addition, the effects of ethanol and sugar concentration on lactic acid bacteria inactivation were investigated. Cells of L. fructivorans (1×106CFU/ml) were inactivated at a treatment temperature of 40°C and a pressure of 20MPa, with a residence time of 1.7 min. The D-values (decimal reduction time) at 30 and 35°C were 4.3 and 0.6 min, respectively. In addition to ethanol, glucose in sake also increased the inactivation efficiency of L. fructivorans by the carbonation treatment. These results suggest that the present technique is an effective microbial inactivation method for alcoholic beverages such as sake.
UR - http://www.scopus.com/inward/record.url?scp=34748924562&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=34748924562&partnerID=8YFLogxK
U2 - 10.3136/fstr.13.210
DO - 10.3136/fstr.13.210
M3 - Article
AN - SCOPUS:34748924562
VL - 13
SP - 210
EP - 214
JO - Food Science and Technology Research
JF - Food Science and Technology Research
SN - 1344-6606
IS - 3
ER -