Colwellia marinimaniae MTCD1^T (ATCC TSD-5^T=JCM 30270^T) has been isolated from deep-sea amphipod within the Challenger deep, Mariana trench during DEEPSEA CHALLENGE expedition. This strain grows under extremely high hydrostatic pressures, with a growth range of 80-140 MPa (Optimum, 120 MPa) at 6℃. Piezophiles generally contain unsaturated fatty acids in their biomembrane to keep membrane fluidity under high pressure and low temperature. Unsaturated fatty acid composition of strain MTCD1 shows 75.8%, this value is remarkablly higher than other piezophiles. Moreover, strain MTCD1 contains 16% of polyunsaturated fatty acids (PUFA) in their lipid membrane. PUFA gives moderate fluidity on this living microorganisms membrane to adapt to the deepest sea environment.

Contamination of oysters with human noroviruses is an important issue in food safety because oysters are often consumed raw. Hydrostatic pressure treatments have been revealed to be effective for inactivation of noroviruses in oysters in other countries. We therefore confirmed the effectiveness of hydrostatic pressure treatments in inactivating noroviruses in oysters using a genetic method developed in our previous studies. To increase the application of hydrostatic pressure treatments in the fishing industry, it is necessary to understand the technique, advertise it to the public, and reach an agreement regarding the commercial or legal handling of foods processed in this manner.

The study of high-pressure processing (HPP) technology started in Japan in the 1980s as a non-thermal pasteurization method and practical applications have since been developed. However, HPP technology was not popular then. These days it is getting more popular among Japanese food companies, so to meet the demand we developed horizontal cold isostatic pressing (CIP) equipment called ‘FOOD FRESHER’ based on our knowledge of making high pressure equipment for more than 50 years. This paper describes the recent trends in the HPP market and the specifications of FOOD FRESHER both as it is now, and as it will be in the future.

Unpasteurized draft sake has a potential market value, since it shows fresh flavor and fruity taste, compared with conventional thermal pasteurized sake. However, the actualization of the market value of draft sake is restricted by its short shelf life due to deterioration of flavors and taste by the over-fermentation by sake-yeast, as well as by remaining enzymes produced by koji-mold. Recently, we have developed a new sake brewing process with high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization. Using this process, a prototype HHP-treated sparkling type draft cloudy sake, namely AWANAMA, was brewed. This prototype sake remains the sensory properties like draft sake, but avoiding deterioration by over-fermentation. In this report, we described the development of the new sake brewing process, results of marketing research by domestic and international exhibitions, and the still-remaining research objectives undergoing.