Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method
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概要
- 論文の詳細を見る
Bacillus spores were effectively inactivated by the supercritical (SC) CO_2 micro-bubble method. The micro-bubble SC CO_2 treatment of B. cereus, B. subtilis, B. megaterium, B. polymyxa, and B. coagulans at 40℃ and 30 MPa for 30 min produced greater reduction (about 3log cycles of reduction) than a similar treatment without a filter. The SC CO_2 treatment of B. polymyxa, B. cereus, and B. subtilis spores at 45℃, 50℃ and 55℃, respectively, and 30 MPa for 60 min resulted in a 6-log cycle reduction of survival. The SC CO_2 treatment under the foregoing conditions should offer higher efficiency than that of heat treatment at 100℃ for 60 min. In addition, the SC CO_2 treatment (30 MPa, 60℃, 30 min) of B. polymyxa and B. cereus spores also produced a 6-log cycle reduction.
- 社団法人日本農芸化学会の論文
- 1997-06-23
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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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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Tamaya Kei
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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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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Kawano T
Dep. Of Biological And Environmental Chemistry Fac. Of Agriculture Tottori Univ.
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Hayakawa I
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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YONEKURA Akiyoshi
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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KAWANO Tamotsu
Nihon Tansan Co. Ltd.
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Kawano T
Department Of Biological And Environmental Chemistry Faculty Of Agriculture Tottori University
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Yonekura Akiyoshi
Laboratory Of Food Biotechnology Department Of Bioscience And Biotechnology Division Of Bioresource
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Ishikawa Hidetoshi
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
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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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