Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells
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概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
- 2010-09-01
著者
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Nakamura Shuichi
Graduate School of Frontier Bioscience, Osaka University
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Noma Seiji
Graduate School Of Bioresource And Bioenvironmental Sciences
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Igura Noriyuki
Graduate School Of Bioresource And Bioenvironmental Sciences
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Igura Noriyuki
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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KLANGPETCH Wannaporn
Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
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ISHIBASHI Tomomi
Faculty of Agriculture, Kyushu University
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HUANG Huachun
Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Division of Bioresources and Bioenvironmental Sciences, Kyushu University
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Huang Huachun
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Ishibashi Tomomi
Faculty Of Agriculture Kyushu University
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Klangpetch Wannaporn
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Nakamura Shuichi
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Shimoda Mitsuya
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division Of Bioresource And Bioenvironmental Sciences Kyushu University
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Shimoda Mitsuya
Division Of Bioresource And Bioenvironmental Sciences Kyushu University
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Igura Noriyuki
Division Of Bioresource And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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SHIMODA Mitsuya
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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Igura Noriyuki
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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