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Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Author(s) -
Hong S.I.,
Pyun Y.R.
Publication year - 1999
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.1365-2621.1999.tb15120.x
Subject(s) - kinetics , lactobacillus plantarum , chemistry , carbon dioxide , penetration (warfare) , intracellular , food science , lactobacillus , biophysics , high pressure , biochemistry , fermentation , bacteria , biology , lactic acid , organic chemistry , physics , engineering physics , quantum mechanics , operations research , engineering , genetics
Inactivation kinetics of Lactobacillus plantarum by high pressure CO 2 was investigated to understand the mechanism of microbial inactivation. The inactivation rates increased with pressure, temperature and exposure time, and with decreasing pH of media. Microbial inactivation was governed essentially by penetration of CO 2 into cells and its effectiveness could be improved by the enhanced transfer rate. Microbial reduction of 8 log cycles was observed within 120 min under CO 2 pressure of 70 kg/cm 2 at 30°C. We hypothesized that the cell death resulted from the lowered intracellular pH and damage to the cell membrane due to penetration of CO 2 . Pressurized CO 2 treatment is a potential nonthermal technology for food preservation.