Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures.
Inactivation of Saccharomyces cerevisiae by high pressure treatment from 120 to 300 MPa in the range of -20 to 50 degrees C followed pseudo first order reaction kinetics. The regression analysis of 43 inactivation rates showed that pressurization at sub-zero temperatures (-20 and -10 degrees C) enhanced the effects of pressure as pressurization at higher temperatures: i.e., pressurization at 190 MPa and -20 degrees C gave the same effect as pressurization at 320 MPa and room temperature. The results imply that high pressure treatment applied to food sterilization at lower temperatures has a greater effect with smaller pressure without destroying the original taste and flavor. Additional effects of sugars and salts on inactivation of yeast are also described.
Hashizume
C
C
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University, Japan.
Kimura
K
K
Hayashi
R
R
D000935:Antifungal Agents / Q000494:pharmacology; D002951:Citrates / Q000494:pharmacology; D019343:Citric Acid; D003080:Cold Temperature; D005240:Feasibility Studies; D005990:Glycerol / Q000494:pharmacology; D007700:Kinetics; D011312:Pressure; D012044:Regression Analysis; D015203:Reproducibility of Results; D012441:Saccharomyces cerevisiae / Q000187:drug effects / Q000254:growth & development*; D012965:Sodium Chloride / Q000494:pharmacology; D013242:Sterilization / Q000379:methods*; D013395:Sucrose / Q000494:pharmacology
D000935:Antifungal Agents; D002951:Citrates; D019343:Citric Acid; D012965:Sodium Chloride; D013395:Sucrose; D005990:Glycerol