Non-thermal inactivation of Lactobacillus plantarum as influenced by pressure and temperature of pressurized carbon dioxide

被引：44
|
作者：
Hong, SI
Park, WS
Pyun, YR
机构：
[1] Korea Food Res Inst, Bundang Gu, Seongnam 463420, Kyonggi, South Korea
[2] Yonsei Univ, Dept Biotechnol, Seoul 120749, South Korea
[3] Yonsei Univ, Bioprod Res Ctr, Seoul 120749, South Korea
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 02期
关键词：
food preservation; high pressure CO2; lactic acid bacteria;
D O I：
10.1046/j.1365-2621.1999.00241.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Non-thermal inactivation of Lactobacillus plantarum cells as influenced by pressure and temperature of pressurized carbon dioxide was investigated to evaluate its potential use for preservation of foods and biological substances. Microbial inactivation by the pressurized CO2 was dependent principally on the transfer rate of CO2 into cells and effectiveness could be improved by increasing pressure and temperature. Microbial reduction of more than 6 logs occurred within 30 min under CO2 pressure of 2000 psi at 30 degrees C. The results showed that the pressurized CO2 treatment could be used as a potential non-thermal preservation technology for foods.
引用
收藏
页码：125 / 130
页数：6
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