Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Orignal papers
Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure
Takashi OKAZAKIKoji KAKUGAWATatsuo YONEDAKanichi SUZUKI
著者情報
ジャーナル オープンアクセス

2000 年 6 巻 3 号 p. 204-207

詳細
抄録
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure range of 0.1-400 MPa. The survival curves of each species of spores became linear at 0.1 MPa, but indicated different time courses by the treatments. The survival curves of B. subtilis and B. stearothermophilus spores became convex downward in the treatments, whereas those of B. coagulans and C. sporogenes spores were linear. Each spores did not die by heating below 100°C at 0.1 MPa. However, the HHP thermal treatments below 100°C quickly killed the bacterial spores except for the B. coagulans. Some of the B. stearothermophilus spores remained alive even at 120°C for 50 min under 400 MPa, whereas the B. stearothermophilus spores surviving at 120°C under 400 MPa started to die when the pressure was released to 0.2 MPa.
著者関連情報
© 2000 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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