P09 Inactivation of spore and vegetative cell of <I>B. subtilis</I> by ultrasonic cavitation

DOI
  • Yabunaka Atsushi
    Graduate school of Science and Engineering, Kansai University
  • Hashimoto Yuko
    Department of Pure and Applied Physics, Faculty of Engineering Science, Kansai University
  • Ikeuchi Ryosuke
    Department of Pure and Applied Physics, Faculty of Engineering Science, Kansai University
  • Yamamoto Ken
    Department of Pure and Applied Physics, Faculty of Engineering Science, Kansai University

Bibliographic Information

Other Title
  • 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

Abstract

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.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390292018960577152
  • DOI
    10.20577/pamjss.26.0_37
  • ISSN
    24241512
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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