Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment

The effects of food additives on the inactivation of spores of Bacillus subtilis, Bacillus coagulans and Bacillus stearothermophilus by reciprocal pressurization (six reciprocal 5-min pressurization cycles) and continuous pressurization (30-min pressurization) were investigated at 400MPa. As food ad...

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Bibliographic Details
Published inBiocontrol Science Vol. 8; no. 1; pp. 19 - 24
Main Authors FURUKAWA, SOICHI, SAITA, KOJI, OGIHARA, HIROKAZU, SHIMODA, MITSUYA, HAYAKAWA, ISAO
Format Journal Article
LanguageEnglish
Published Osaka-shi The Society for Antibacterial and Antifungal Agents, Japan 2003
Japan Science and Technology Agency
Subjects
Bacterial spore
Food additives
Hydrostatic pressure
Inactivation
Reciprocal pressurization
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Summary:The effects of food additives on the inactivation of spores of Bacillus subtilis, Bacillus coagulans and Bacillus stearothermophilus by reciprocal pressurization (six reciprocal 5-min pressurization cycles) and continuous pressurization (30-min pressurization) were investigated at 400MPa. As food additives, glucose (12%, w/v), sodium chloride (6%, w/v) and ethanol (20%, w/v) were selected. RP treatment increased the inactivation ratio of three strains. Addition of food additives decreased the inactivation ratio in continuous pressurization and reciprocal pressurization treatment except in the case of the addition of sodium chloride in reciprocal pressurization treatment.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:1342-4815
1884-0205
DOI:10.4265/bio.8.19