P09 超音波キャビテーションによる <I>B.subtilis</I> の芽胞および栄養細胞の非活性化

DOI

書誌事項

タイトル別名
  • P09 Inactivation of spore and vegetative cell of <I>B. subtilis</I> by ultrasonic cavitation

抄録

Food rot and quality deterioration are caused by fungi and bacteria. Sterilization by general methods is difficult since spore-forming bacteria are resistant to drying, high temperature, and chemicals. Ultrasonic cavitation has been drawing attention because it has bactericidal effect and does not emit hazardous substances during the sterilization of food. In this study, we examined the inactivation of spores and vegetative cells of Bacillus subtilis, which is a kind of spore-forming bacteria, using different ultrasonic frequencies. These experiments used acoustic power of 10 W and frequencies of 0.02, 0.4, 1.0, 2.3, 3.4 and 4.4 MHz. We investigated sound power density as a condition necessary for the inactivation of B. subtilis spores.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390292018960577152
  • DOI
    10.20577/pamjss.26.0_37
  • ISSN
    24241512
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
  • 抄録ライセンスフラグ
    使用不可

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