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Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide.

Author(s) : HONG S. I., PYUN Y. R.

Type of article: Article

Summary

Inactivation kinetics of Lactobacillus plantarum by high pressure CO2 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 reduction of 8 log cycles was observed within 120 min under CO2 pressure of 70 kg/cm2 at 30 °C. It was hypothesized that cell death resulted from lowered intracellular pH and damage to the cell membrane due to penetration of CO2. Pressurized CO2 treatment is a potential nonthermal technology for food preservation.

Details

  • Original title: Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide.
  • Record ID : 2000-2949
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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