Inactivation of Saccharomyces cerevisiae by CO2 Microbubbles at a Lower Pressure and Near Ambient Temperature
書誌事項
- 公開日
- 2010
- DOI
-
- 10.13031/2013.32578
- 公開者
- American Society of Agricultural and Biological Engineers (ASABE)
説明
The ability of CO2 microbubbles (MB-CO2) to inactivate Saccharomyces cerevisiae suspended in a physiological saline solution at a pressure lower than 2.0 MPa was investigated. A 6-log reduction in the S. cerevisiae population was induced by MB-CO2 at 40°C and 2.0 MPa after a 50 min treatment in a physiological saline solution with 5.0% ethanol, and a 3-log reduction was induced by low-pressurized CO2 under the same conditions. Furthermore, the ability of MB-CO2 to inactivate S. cerevisiae increased concomitant with increasing the CO2 feeding rate, pressure, temperature, and ethanol concentration in a physiological saline solution. Additionally, the decimal reduction time (D value) in the inactivation of S. cerevisiae by the MB-CO2 treatment might depend on the saturation value of the dissolved CO2 concentration in the solution. These results suggested that MB-CO2 treatment could inactivate S. cerevisiae in a low-concentration ethanol solution at 40°C to 45°C and at a pressure of 1.0 to 2.0 MPa.
収録刊行物
-
- Transactions of the ASABE
-
Transactions of the ASABE 53 (4), 1217-1222, 2010
American Society of Agricultural and Biological Engineers (ASABE)