Antimicrobial effects of pressured carbon dioxide in a continuous flow system

The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35 degrees C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, gamma greater than or equal to 11 (gamma, Kuenen�...

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Bibliographic Details
Published in:Journal of food science 1998-07, Vol.63 (4), p.709-712
Main Authors: Shimoda, M, Yamamoto, Y, Cocunubo-Castellanos, J, Tonoike, H, Kawano, T, Ishikawa, H, Osajima, Y
Format: Article
Language:English
Subjects:
antimicrobial effects
antimicrobial properties
Biological and medical sciences
Carbon dioxide
Escherichia coli
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
inactivation
Lactobacillus brevis
Microbiology
microbubbles
pressure treatment
pressured CO2
Saccharomyces cerevisiae
Torulopsis
zygosaccharomyces rouxii
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Summary:The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35 degrees C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, gamma greater than or equal to 11 (gamma, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required gamma greater than or equal to 17, and T. versatillis required gamma greater than or equal to 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15819.x