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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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