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The influence of dissolved CO 2 concentration on the death kinetics of Saccharomyces cerevisiae
Author(s) -
Shimoda M.,
CocunuboCastellanos J.,
Kago H.,
Miyake M.,
Osajima Y.,
Hayakawa I.
Publication year - 2001
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2001.01386.x
Subject(s) - kinetics , saccharomyces cerevisiae , chemistry , reaction rate constant , analytical chemistry (journal) , nuclear chemistry , chromatography , yeast , biochemistry , physics , quantum mechanics
Aims: The effects of temperature and concentration of dissolved CO 2 on the inactivation of Saccharomyces cerevisiae were investigated using a plug‐flow system. Methods and Results: Several combinations of pressure (4, 6, 8, 10 mega‐Pa (MPa)) and temperature (30, 34, 36, 38°C) were used. The D ‐values obtained were 0·14 min at 8 MPa and 38°C, and 0·15 min at 10 MPa and 36°C. The log D ‐values were related linearly to the treatment temperature and to the dissolved CO 2 concentration. The thermal resistance constant (z CO2 (T)) was 9·5°C in the media, including significant levels of CO 2 , and the CO 2 resistance constant was z temp. (γ)=7·2 γ. Conclusions: This work has shown that inactivation followed first‐order death kinetics, and the effects of temperature and CO 2 concentration were consistent through the critical temperature and pressure of CO 2 . Therefore, it is feasible to estimate D ‐values at any temperature and any CO 2 concentration. Significance and Impact of the Study: Non‐thermal inactivation of micro‐organisms in acidic beverages could be realized by the present technique.