2008 Volume 2 Issue 1 Pages 122-129
The research field of high pressure processed food technology was spread from basic science to commercial basis progress. Thus, this technology is being accepted by consumer and is now on the stage of standardization. Standardization is required for the stable and safety supply of high pressure processed food to consumer. In this paper, we would like to suggest the draft version of “Technical Report” concern to indicative standard microorganisms using yeast, Saccharomyces cerevisiae. We selected the strain of S288C, medium of YPD, and cultivation time of 50-150h at 25°C. The strain was selected as the genome sequence of this strain was already analyzed and thus the most characterized strain in the yeast strains. YPD medium is widely used by basic scientist and applied scientist. The cultivation time was examined by counting CFU after and before pressure treatment and we found yeast cells during this growth phase showed the reproducible high pressure resistance. Next step is the validation studies of this “Technical Report” in different laboratories. We would like to call for participation in the validation studies to laboratories.
