Inactivation of L. fructivorans in sake using a continuous flow system for high-pressure carbonation

Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Ritsushi Ohdoi, Koji Sakamoto, Yuichi Yamane, Masaki Miyake, Mitsuya Shimoda, Yutaka Osajima

研究成果: Contribution to journalArticle査読

7 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)210-214
ページ数5
ジャーナルFood Science and Technology Research
13
3
DOI
出版ステータス出版済み - 8 1 2007

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学工学(全般)
  • 産業および生産工学
  • マーケティング

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