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Inactivation of Lactobacillus plantarum by Pulsed‐Microwave Irradiation
Author(s) -
SHIN JUNGKUE,
PYUN YURYANG
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04391.x
Subject(s) - lactobacillus plantarum , microwave irradiation , irradiation , food science , lactobacillus , microwave , chemistry , microbiology and biotechnology , biology , bacteria , biochemistry , physics , lactic acid , fermentation , genetics , quantum mechanics , nuclear physics , catalysis
Suspensions of Lactobacillus plantarum cells were subjected to either conventional heating, continuous microwave (CW) or pulsed microwave (PW) irradiation at 50°C for 30 min. Samples exposed to PW showed greater reductions (2 ∼ 4 log) in survival counts than those treated with either conventional heating or CW irradiation. As exposure time increased, PW resulted in a remarkable increase in 260 nm‐absorbing compounds that leaked into the suspending menstruum, as compared to CW or conventional heating, indicating that PW irradiated cells were the most injured. The growth of PW irradiated cells was delayed about 24h and the final acidity of the culture broth was about 60 ∼ 80% that of other cells treated with conventional heating or CW irradiation.