細菌胞子の熱死滅過程における速度定数変化とその解析 (その2) : (微生物の熱死滅にかんする動力学的研究-III)

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The reversibility of the reaction, S⇌R, in our kinetic model presented previously (cf. also Eq. (1) in text) was investigated with Bacillus pumilus spores. Basal experimental conditions were essentially those in the preceding report. The reverse reaction, i.e. the transformation of R (the entity less sensitive to heat) to S (the entity more sensitive to heat) was followed by estimating γ-values of spore suspensions stored at various temperatures for various periods.The values of γ were calculated from the heat sterilization data; the following equation was used : γ=K_1{1+γ/(k_1-k_2}=K_1C in which K_1,k_1 and k_2 could be estimated experimentally by the method described before and the value of C could be fixed in a set of heat sterilization experiments at 95℃.From the results, the reversible reaction in the model, in which was assumed monomolecular kinetics with low rate constants, was shown to play a crucial role in exhibiting the feature of the time course of sterilization as well as the effect of pre-incubation temperature thereon.An equilibrium state was attained from the either extremes of γ-values (cf. Fig. 2 and 3), and the dependence of the equilibrium constant upon temperature was in accord with the Van't Hoff equation with aΔH value (for R→S) of ca. -13.4 kcal/mole. This report was presented at the Annual Meeting of the Society of Fermentation Technology (Tokyo, October, 15,1966).
社団法人日本生物工学会の論文
1967-08-25

細菌胞子の熱死滅過程における速度定数変化とその解析 (その2) : (微生物の熱死滅にかんする動力学的研究-III)

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