Ethanol addition on inactivation of Saccharomyces pastorianus by a two‐stage system with low‐pressure carbon dioxide microbubbles can accelerate the cell membrane injury

The effect of ethanol on the inactivation of Saccharomyces pastorianus by a two‐stage system with low‐pressure carbon dioxide microbubbles (two‐stage MBCO 2 ) was investigated. Zero and >5 log reductions of S. pastorianus populations suspended in physiological saline (PS) containing 0% and 10% ethanol, respectively, occurred by the two‐stage MBCO 2 at a mixing vessel pressure of 1 MPa and a heating coil temperature of 40°C. Conversely, the detected number of surviving S. pastorianus cells in PS containing 5% ethanol was higher in yeast and mold agar (YMA, an optimum agar) than YMA with 2.5% sodium chloride, followed by yeast nitrogen base agar (YNBA, a minimum agar). The fluorescence polarization of S. pastorianus in PS containing 5% and 10% ethanol increased similarly with exposure time in the heating coil of two‐stage MBCO 2 and was correlated with the surviving cell number measured in YNBA. The intracellular pH (pH in ) of S. pastorianus in PS containing 5% ethanol decreased linearly with exposure time in the heating coil of two‐stage MBCO 2 . Also, the pH in ‐lowering of S. pastorianus in PS containing 10% ethanol was drastically caused by two‐stage MBCO 2 at 1 min exposure time in the heating coil but then stayed constant until 5 min, agreeing with the inactivation efficiency. Therefore, ethanol in S. pastorianus suspension was suggested to accelerate the cell membrane injury caused by two‐stage MBCO 2 . © 2017 American Institute of Chemical Engineers Biotechnol. Prog. , 34:282–286, 2018