2010 Fiscal Year Final Research Report
Analysis of microbicidal mechanism of carbon dioxide micro-and nano-bubbles at a lower pressure
| Project/Area Number |
21780135
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Food science
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| Research Institution | Nippon Veterinary and Life Science University (2010)
Meiji University (2009) |
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Principal Investigator |
KOBAYASHI Fumiyuki Nippon Veterinary and Life Science University, 応用生命科学部・食品科学科, 助教 (50460001)
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| Project Period (FY) |
2009 – 2010
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| Keywords | 加圧二酸化炭素 / 食品 / マイクロバブル / 殺菌 / 酵素失活 |
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| Research Abstract |
Microbicidal mechanism of carbon dioxide micro-and nano-bubbles at a lower pressure (MNB-CO_2) were investigated and Hiochi bacteria and enzymes in unpasteurized sake were inactivated by the MNB-CO_2. There were no phenomena that Sachharomyces cerevisiae cells were burst by the MNB-CO_2, although the leakage of intracellular matrix was observed. Hiochi bacteria in unpasteurized sake could not be detected and α-amylase, glucoamylase and acid carboxypeptidase be completely inactivated by the MNB-CO_2.
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