Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure

Summary The ability of carbon dioxide microbubbles (MB‐CO2) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0 MPa was investigated. The number of L. fructivorans cells in physiological saline solutio...

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Veröffentlicht in:International journal of food science & technology 2012-06, Vol.47 (6), p.1151-1157
Hauptverfasser: Kobayashi, Fumiyuki, Sugawara, Daisuke, Takatomi, Tetsuya, Ikeura, Hiromi, Odake, Sachiko, Tanimoto, Shota, Hayata, Yasuyoshi
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container_end_page 1157
container_issue 6
container_start_page 1151
container_title International journal of food science & technology
container_volume 47
creator Kobayashi, Fumiyuki
Sugawara, Daisuke
Takatomi, Tetsuya
Ikeura, Hiromi
Odake, Sachiko
Tanimoto, Shota
Hayata, Yasuyoshi
description Summary The ability of carbon dioxide microbubbles (MB‐CO2) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0 MPa was investigated. The number of L. fructivorans cells in physiological saline solution containing 15% ethanol showed a 6‐log reduction following MB‐CO2 treatment at 40 °C and 2.0 MPa for 50 min. The effectiveness of the treatment increased concomitantly with temperature, pressure and ethanol concentration of the sample solution but was unaffected by the glucose concentration in the sample solution. Furthermore, the number of L. fructivorans cells showed a 5‐log reduction in sake after MB‐CO2 treatment at 40°C and 2.0 MPa for 60 min. Sensory evaluation revealed no significant difference between MB‐CO2‐treated sake and unpasteurised sake. These results indicated that MB‐CO2 treatment was highly effective for the inactivation of L. fructivorans and might become a practical method for pasteurising sake at ambient temperature.
doi_str_mv 10.1111/j.1365-2621.2012.02954.x
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The number of L. fructivorans cells in physiological saline solution containing 15% ethanol showed a 6‐log reduction following MB‐CO2 treatment at 40 °C and 2.0 MPa for 50 min. The effectiveness of the treatment increased concomitantly with temperature, pressure and ethanol concentration of the sample solution but was unaffected by the glucose concentration in the sample solution. Furthermore, the number of L. fructivorans cells showed a 5‐log reduction in sake after MB‐CO2 treatment at 40°C and 2.0 MPa for 60 min. Sensory evaluation revealed no significant difference between MB‐CO2‐treated sake and unpasteurised sake. 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The number of L. fructivorans cells in physiological saline solution containing 15% ethanol showed a 6‐log reduction following MB‐CO2 treatment at 40 °C and 2.0 MPa for 50 min. The effectiveness of the treatment increased concomitantly with temperature, pressure and ethanol concentration of the sample solution but was unaffected by the glucose concentration in the sample solution. Furthermore, the number of L. fructivorans cells showed a 5‐log reduction in sake after MB‐CO2 treatment at 40°C and 2.0 MPa for 60 min. Sensory evaluation revealed no significant difference between MB‐CO2‐treated sake and unpasteurised sake. 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subjects Biological and medical sciences
Carbon dioxide
CO2
Food industries
Food microbiology
Food science
Fundamental and applied biological sciences. Psychology
Lactobacillus fructivorans
microbubbles
physiological saline
Pressure
Temperature
unpasteurised sake
title Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure
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