Antimicrobial effects of pressured carbon dioxide in a continuous flow system

M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, H. Tonoike, T. Kawano, H. Ishikawa, Y. Osajima

Research output: Contribution to journalArticle

75 Citations (Scopus)

Abstract

The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.

Original languageEnglish
Pages (from-to)709-712
Number of pages4
JournalJournal of Food Science
Volume63
Issue number4
Publication statusPublished - 1998
Externally publishedYes

Fingerprint

anti-infective properties
Carbon Dioxide
carbon dioxide
microbubbles
dissolved carbon dioxide
Microbubbles
Saccharomyces cerevisiae
inactivation
Gases
methodology
gases
Escherichia coli

Keywords

  • Antimicrobial effects
  • Carbon dioxide
  • Microbubbles
  • Pressured CO

ASJC Scopus subject areas

  • Food Science

Cite this

Shimoda, M., Yamamoto, Y., Cocunubo-Castellanos, J., Tonoike, H., Kawano, T., Ishikawa, H., & Osajima, Y. (1998). Antimicrobial effects of pressured carbon dioxide in a continuous flow system. Journal of Food Science, 63(4), 709-712.

Antimicrobial effects of pressured carbon dioxide in a continuous flow system. / Shimoda, M.; Yamamoto, Y.; Cocunubo-Castellanos, J.; Tonoike, H.; Kawano, T.; Ishikawa, H.; Osajima, Y.

In: Journal of Food Science, Vol. 63, No. 4, 1998, p. 709-712.

Research output: Contribution to journalArticle

Shimoda, M, Yamamoto, Y, Cocunubo-Castellanos, J, Tonoike, H, Kawano, T, Ishikawa, H & Osajima, Y 1998, 'Antimicrobial effects of pressured carbon dioxide in a continuous flow system', Journal of Food Science, vol. 63, no. 4, pp. 709-712.
Shimoda M, Yamamoto Y, Cocunubo-Castellanos J, Tonoike H, Kawano T, Ishikawa H et al. Antimicrobial effects of pressured carbon dioxide in a continuous flow system. Journal of Food Science. 1998;63(4):709-712.
Shimoda, M. ; Yamamoto, Y. ; Cocunubo-Castellanos, J. ; Tonoike, H. ; Kawano, T. ; Ishikawa, H. ; Osajima, Y. / Antimicrobial effects of pressured carbon dioxide in a continuous flow system. In: Journal of Food Science. 1998 ; Vol. 63, No. 4. pp. 709-712.
@article{bc7bae012dde4747afb03ab9c2414e58,
title = "Antimicrobial effects of pressured carbon dioxide in a continuous flow system",
abstract = "The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.",
keywords = "Antimicrobial effects, Carbon dioxide, Microbubbles, Pressured CO",
author = "M. Shimoda and Y. Yamamoto and J. Cocunubo-Castellanos and H. Tonoike and T. Kawano and H. Ishikawa and Y. Osajima",
year = "1998",
language = "English",
volume = "63",
pages = "709--712",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "4",

}

TY - JOUR

T1 - Antimicrobial effects of pressured carbon dioxide in a continuous flow system

AU - Shimoda, M.

AU - Yamamoto, Y.

AU - Cocunubo-Castellanos, J.

AU - Tonoike, H.

AU - Kawano, T.

AU - Ishikawa, H.

AU - Osajima, Y.

PY - 1998

Y1 - 1998

N2 - The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.

AB - The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.

KW - Antimicrobial effects

KW - Carbon dioxide

KW - Microbubbles

KW - Pressured CO

UR - http://www.scopus.com/inward/record.url?scp=0032429621&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0032429621&partnerID=8YFLogxK

M3 - Article

VL - 63

SP - 709

EP - 712

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 4

ER -