2013 Fiscal Year Final Research Report
Studies on mecahnisms and application of carbon dioxide petite high pressure pasteurization technology.
Project/Area Number |
23580191
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Food science
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Research Institution | Gifu University |
Principal Investigator |
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Co-Investigator(Renkei-kenkyūsha) |
MASATAKA Kusube 和歌山工業高等専門学校, 物質工学科, 准教授 (40403761)
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Project Period (FY) |
2011 – 2013
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Keywords | 食品製造・加工 |
Research Abstract |
Carbon dioxide petite high pressure pasteurization technology was applied to Umeboshi, fruit deuce, non-pasteurized Sake, fermented fish sauce, and so on. These pasteurization can be carried out under less than 1 MPa, corresponding to upper range restricted by Japanese law. However, the mechanisms how microbes pasteurized or the ranges for applicable microbes are not yet well studied. Thus, this project aimed to study 1) genomics and metabolomics analysis of Saccharomyces cerevisiae under carbon dioxide petite high pressure conditions and 2) pasteurization profiling of applicable microbes using microbial type culture collections. With these studies fundamental information concern to carbon dioxide petite high pressure pasteurization will be accumulated.
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[Journal Article] Environmental OMICS : Current Status and Future Directions2013
Author(s)
Ge, Y., Wang, D.Z. Chiu, J.F., Cristobal, S., Sheehan, D., Silvestre, F., Peng,X., Li, H., Gong, Z., Lam S.H., Wentao, H., Iwahashi, H., Liu, J., Mei,N., Shi,L., Bruno, M., Foth, H., Teichman, K.
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Journal Title
J. Int. OMICS
Volume: 141
Pages: 75-87
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[Presentation] Proposal of preparation protocols for indicator microorganisms aimed to standardizing high-pressure processing technology2012
Author(s)
L. Niu, K. Nomura, H. Iwahashi, K. Obuchi, M. Kawamura, A. Kobayashi, A.Yamasaki, Y. Batori, Y. Kasai, H. Urakami
Organizer
HPBB2012 p. 132
Place of Presentation
Shiga, Japan
Year and Date
20121029-1102
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