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 |
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container_title | International journal of food science & technology |
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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 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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2012.02954.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>International journal of food science & technology, 2012-06, Vol.47 (6), p.1151-1157</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2012.02954.x$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2012.02954.x$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25867084$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kobayashi, Fumiyuki</creatorcontrib><creatorcontrib>Sugawara, Daisuke</creatorcontrib><creatorcontrib>Takatomi, Tetsuya</creatorcontrib><creatorcontrib>Ikeura, Hiromi</creatorcontrib><creatorcontrib>Odake, Sachiko</creatorcontrib><creatorcontrib>Tanimoto, Shota</creatorcontrib><creatorcontrib>Hayata, Yasuyoshi</creatorcontrib><title>Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure</title><title>International journal of food science & technology</title><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.</description><subject>Biological and medical sciences</subject><subject>Carbon dioxide</subject><subject>CO2</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactobacillus fructivorans</subject><subject>microbubbles</subject><subject>physiological saline</subject><subject>Pressure</subject><subject>Temperature</subject><subject>unpasteurised sake</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNo9kd-OEyEUxonRxFp9BxLj5Yz8n86NiWnctaa6F656Sc5QZqU7hRGG3fZNfFwZuylcwOH78gPOhxCmpKZlvN_XlCtZMcVozQhlNWGtFPXxGVpchOdoQVpJKikYf4lepbQnhDDeiAX6u_FgJvcAkwsehx5vSxk6MG4YcsJ9zLMaIviEncfj71NyYQh3zsCAEwzOWwx-h7MfIU02R5fsrgj3Fufk_B1e3zB8cCaGLnfdYBOGCcOhc9ZPeLKH0UaYcjxDhvCIx2hTKgev0YsehmTfPK1L9OPq0-36c7W9ud6sP24rxyUTldj1hHLgSgnRt8q2rVSSm6bnbWfYCkAaQ6lgpLMNkba3qiFKQSu43TWl4Ev09swdY_iTbZr0PuToy5WaCk7bhq_KXKJ3Ty5I5ed96YdxSY_RHSCeNJOrwl2J4vtw9j26wZ4uOiV6Dkvv9ZyJnjPRc1j6f1j6qDdfrr7P2wKozgBXunm8ACDe6_LYRupf3671LVFb1TZf9U_-D8zJnJ0</recordid><startdate>201206</startdate><enddate>201206</enddate><creator>Kobayashi, Fumiyuki</creator><creator>Sugawara, Daisuke</creator><creator>Takatomi, Tetsuya</creator><creator>Ikeura, Hiromi</creator><creator>Odake, Sachiko</creator><creator>Tanimoto, Shota</creator><creator>Hayata, Yasuyoshi</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>24P</scope><scope>WIN</scope><scope>IQODW</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201206</creationdate><title>Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure</title><author>Kobayashi, Fumiyuki ; Sugawara, Daisuke ; Takatomi, Tetsuya ; Ikeura, Hiromi ; Odake, Sachiko ; Tanimoto, Shota ; Hayata, Yasuyoshi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-i3524-4df013a36644f96e995653c7f39bc28aa5cc11420be705efe67066a943ed7e673</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Biological and medical sciences</topic><topic>Carbon dioxide</topic><topic>CO2</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactobacillus fructivorans</topic><topic>microbubbles</topic><topic>physiological saline</topic><topic>Pressure</topic><topic>Temperature</topic><topic>unpasteurised sake</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kobayashi, Fumiyuki</creatorcontrib><creatorcontrib>Sugawara, Daisuke</creatorcontrib><creatorcontrib>Takatomi, Tetsuya</creatorcontrib><creatorcontrib>Ikeura, Hiromi</creatorcontrib><creatorcontrib>Odake, Sachiko</creatorcontrib><creatorcontrib>Tanimoto, Shota</creatorcontrib><creatorcontrib>Hayata, Yasuyoshi</creatorcontrib><collection>Istex</collection><collection>Wiley Online Library (Open Access Collection)</collection><collection>Wiley Online Library Free Content</collection><collection>Pascal-Francis</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kobayashi, Fumiyuki</au><au>Sugawara, Daisuke</au><au>Takatomi, Tetsuya</au><au>Ikeura, Hiromi</au><au>Odake, Sachiko</au><au>Tanimoto, Shota</au><au>Hayata, Yasuyoshi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure</atitle><jtitle>International journal of food science & technology</jtitle><date>2012-06</date><risdate>2012</risdate><volume>47</volume><issue>6</issue><spage>1151</spage><epage>1157</epage><pages>1151-1157</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2012.02954.x</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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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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