抄録
The effects of food additives on the inactivation of spores of Bacillus subtilis, Bacillus coagulans and Bacillus stearothermophilus by reciprocal pressurization (six reciprocal 5-min pressurization cycles) and continuous pressurization (30-min pressurization) were investigated at 400MPa. As food additives, glucose (12%, w/v), sodium chloride (6%, w/v) and ethanol (20%, w/v) were selected. RP treatment increased the inactivation ratio of three strains. Addition of food additives decreased the inactivation ratio in continuous pressurization and reciprocal pressurization treatment except in the case of the addition of sodium chloride in reciprocal pressurization treatment.
