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Non‐thermal inactivation of Lactobacillus plantarum as influenced by pressure and temperature of pressurized carbon dioxide
Author(s) -
Hong SeokIn,
Park WanSoo,
Pyun YuRyang
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00241.x
Subject(s) - carbon dioxide , lactobacillus plantarum , chemistry , food science , fermentation , lactobacillus , carbon fibers , high pressure , environmental chemistry , materials science , bacteria , lactic acid , biology , organic chemistry , composite material , thermodynamics , genetics , physics , composite number
Summary 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 CO 2 was dependent principally on the transfer rate of CO 2 into cells and effectiveness could be improved by increasing pressure and temperature. Microbial reduction of more than 6 logs occurred within 30 min under CO 2 pressure of 2000 psi at 30 °C. The results showed that the pressurized CO 2 treatment could be used as a potential non‐thermal preservation technology for foods.