The influence of dissolved CO2 concentration on the death kinetics of Saccharomyces cerevisiae

Mitsuya Shimoda, J. Cocunubo-Castellanos, H. Kago, M. Miyake, Y. Osajima, I. Hayakawa

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Abstract

Aims: The effects of temperature and concentration of dissolved CO2 on the inactivation of Saccharomyces cerevisiae were investigated using a plug-flow system. Methods and Results: Several combinations of pressure (4, 6, 8, 10 mega-Pa (MPa)) and temperature (30, 34, 36, 38°C) were used. The D-values obtained were 0-14 min at 8 MPa and 38°C, and 0.15 min at 10 MPa and 36°C. The log D-values were related linearly to the treatment temperature and to the dissolved CO2 concentration. The thermal resistance constant (zCO2(T)) was 9.5°C in the media, including significant levels of CO2, and the CO2 resistance constant was Ztemp.(γ) = 7.2 γ. Conclusions: This work has shown that inactivation followed first-order death kinetics, and the effects of temperature and CO2 concentration were consistent through the critical temperature and pressure of CO2. Therefore, it is feasible to estimate D-values at any temperature and any CO2 concentration. Significance and Impact of the Study: Non-thermal inactivation of micro-organisms in acidic beverages could be realized by the present technique.

Original languageEnglish
Pages (from-to)306-311
Number of pages6
JournalJournal of Applied Microbiology
Volume91
Issue number2
DOIs
Publication statusPublished - Aug 7 2001

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

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    Shimoda, M., Cocunubo-Castellanos, J., Kago, H., Miyake, M., Osajima, Y., & Hayakawa, I. (2001). The influence of dissolved CO2 concentration on the death kinetics of Saccharomyces cerevisiae. Journal of Applied Microbiology, 91(2), 306-311. https://doi.org/10.1046/j.1365-2672.2001.01386.x