The synergistic effect of ozone and carbon dioxide gases on the sterilization of food was investigated. Raw beef, fresh cucumber and an agar plate of Escherichia coli were sterilized with a mixture of ozone and carbon dioxide gases in polyvinyl chloride film bags and stored. In both direct sterilization tests and the storage tests, the survival percents for the mixed gases of ozone and carbon dioxide were lower than for those of the individual gas. The reasons for this synergistic effect were considered to be that the bacteriocidal effect of ozone gas was retained during storage period by the quenching effect of carbon dioxide gas to the chain reaction of ozone degradation, any by the bacteriostatic effect of carbon dioxide gas. The mixture of ozone and carbon dioxide gases sterilized both the surface and the inside of the food and the agar plate at the same time.
Hyoscyamine 6β-hydroxylase (EC 18.104.22.168), the first enzyme in the biosynthetic pathway leading from hyoscyamine to scopolamine, was purified to homogeneity from cultured roots of Hyoscyamus niger. The enzyme is a monomer of 38kDa with pI 4.6. Its amino acid composition is also reported.