P09 超音波キャビテーションによる B.subtilis の芽胞および栄養細胞の非活性化

抄録

Food rot and quality deterioration are caused by fungi and bacteria. Sterilization by general methods is difficult since spore-forming bacteria are resistant to drying, high temperature, and chemicals. Ultrasonic cavitation has been drawing attention because it has bactericidal effect and does not emit hazardous substances during the sterilization of food. In this study, we examined the inactivation of spores and vegetative cells of Bacillus subtilis, which is a kind of spore-forming bacteria, using different ultrasonic frequencies. These experiments used acoustic power of 10 W and frequencies of 0.02, 0.4, 1.0, 2.3, 3.4 and 4.4 MHz. We investigated sound power density as a condition necessary for the inactivation of B. subtilis spores.