High Pressure Carbon Dioxide Decreases the Heat Tolerance of the Bacterial Spores
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概要
- 論文の詳細を見る
Effect of high pressure carbon dioxide treatment (35°C, 6.5 MPa) (HPCT) on the heat tolerance of bacterial spores was investigated. Spores of Bacillus coagulans and B. licheniformis were subjected to HPCT following heat treatment (80, 85 and 90°C for 30 min) (HT). Spores of both types were sterilized completely in 30 min-90°C HT after HPCT. These results indicated that HPCT greatly decreased the heat resistance of spores.
- 社団法人 日本食品科学工学会の論文
- 2003-11-01
著者
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Yamasaki M
Department Of Biotechnology The University Of Tokyo:(present Address)department Of Food Science And
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Yamashita Masahiro
Department Of Bioengineering Tokyo Institute Of Technology
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YAMASAKI Makari
Department of Agricultural Chemistry, the University of Tokyo
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Watanabe Taisuke
RIKEN (The Institute of Physical and Chemical Research)
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WATANABE Taisuke
Department of Biotechnology, The University of Tokyo
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Narisawa Naoki
Department of Biotechnology, Graduate School of Agricultural and Life Sciences, University of Tokyo
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Yamasaki Makari
Advanced Research Institute For The Science And Humanities Nihon University
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Yamasaki Makari
Department Of Agricultural Chemistry The University Of Tokyo
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Yamasaki Makari
Department Of Biotechnology University Of Tokyo
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Hirata Junichi
Laboratory Of Food Microbiology Department Of Food Science And Technology College Of Bioresource Sci
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Narisawa Naoki
Department Of Food Science And Technology College Of Bioresource Sciences Nihon University
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Narisawa Naoki
Department Of Bacteriology National Institute Of Infectious Diseases
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FURUKAWA Soichi
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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OGIHARA Hirokazu
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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Furukawa S
Kyushu Univ. Fukuoka Jpn
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Furukawa Soichi
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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TAI Takahisa
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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HIRATA Junichi
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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Ogihara Hirokazu
Department Of Food Science And Technology College Of Bioresource Science Nihon University
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Tai Takahisa
Laboratory Of Food Microbiology Department Of Food Science And Technology College Of Bioresource Sci
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Watanabe Taisuke
Department Of Food Science And Technology College Of Bioresource Sciences Nihon University
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Ogihara H
Department Of Food Bioscience And Biotechnology College Of Bioresource Sciences Nihon University
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Ogihara Hirokazu
Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
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Furukawa Soichi
Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
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Watanabe Taisuke
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
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