Sterilization of Microorganisms by the Supercritical Carbon Dioxide Micro-Bubble Method
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概要
- 論文の詳細を見る
Lactobacillus brevis and Saccharomyces cerevisiae were completely sterilized by the supercritical (SC) CO2 micro-bubble method. Gaseous (G) and liquid (LQ) CO2 were used in a similar manner to compare the sterilizing effect. Among the three treatments, the microorganisms were only effectively sterilized by the SC CO2 treatment at 25MPa and 35oC.
- 社団法人日本農芸化学会の論文
- 1995-10-23
著者
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ISHIKAWA Hiroya
Department of Polymer Science and Engineering, Faculty of Textile Science, Kyoto Institute of Techno
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SHIRATSUCHI Hideki
Department of Anatomic Pathology, Graduate School of Medical Sciences, Kyushu University
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OSAJIMA Yutaka
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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SHIMODA Mitsuya
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Osajima Y
Kyushu Univ. Fukuoka Jpn
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Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
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Osajima Yutaka
Kyushu Women's Univ.
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下田 満哉
九州大学大学院農学研究院
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Osajima Y
Kyushu Women's College
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Hayakawa I
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Ishikawa Hidetoshi
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
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Shiratsuchi Hideki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Shiratsuchi Hideki
Department Of Anatomic Pathology Graduate School Of Medical Sciences Kyushu University
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Ishikawa Hiroya
Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog
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Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Kyushu Universi
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