Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
スポンサーリンク
概要
- 論文の詳細を見る
The effects of food additives on the inactivation of spores of <I>Bacillus subtilis</I>, <I>Bacillus coagulans</I> and <I>Bacillus stearothermophilus</I> by reciprocal pressurization (six reciprocal 5-min pressurization cycles) and continuous pressurization (30-min pressurization) were investigated at 400MPa. As food additives, glucose (12%, w/v), sodium chloride (6%, w/v) and ethanol (20%, w/v) were selected. RP treatment increased the inactivation ratio of three strains. Addition of food additives decreased the inactivation ratio in continuous pressurization and reciprocal pressurization treatment except in the case of the addition of sodium chloride in reciprocal pressurization treatment.
- 日本防菌防黴学会の論文
著者
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Furukawa Soichi
Laboratory Of Food Process Engineering Department Of Bioresource And Bioenvironmental Sciences Gradu
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Hayakawa Isao
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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OGIHARA HIROKAZU
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource S
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SAITA KOJI
Laboratory of Food Process Engineering, Faculty of Agriculture, Kyushu University
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Saita Koji
Laboratory Of Food Process Engineering Faculty Of Agriculture Kyushu University
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
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HAYAKAWA ISAO
Laboratory of Food Process Engineering, Faculty of Agriculture, Kyushu University
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SHIMODA MITSUYA
Laboratory of Food Process Engineering, Faculty of Agriculture, Kyushu University
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OGIHARA HIROKAZU
Laboratory of Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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