2015 Fiscal Year Final Research Report
Analysis of action mechanism to microbial cells by low pressure carbon dioxide microbubbles
| Project/Area Number |
25450182
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Nippon Veterinary and Life Science University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | マイクロ・ナノバブル / 加圧二酸化炭素 / 殺菌 / 酵母 / pH / 細胞膜 |
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| Outline of Final Research Achievements |
To investigate the effects of intracellular acidification and on cellular membrane in the inactivation of Saccharomyces pastorianus by low pressure carbon dioxide micro-nano bubbles (MNBCO2), intracellular pH, damage and fluidity of cellular membrane, and storage behavior of S. pastorianus treated by MNBCO2 at different conditions were examined. In consequence, it was recognized that MNBCO2 at temperature more than 45℃ had a strong effect on S. pastorianus cells. In addition, inactivation of S. pastorianus by MNBCO2 was responsible primarily for the damage to cellular membrane, although bear no immediate relationship to intracellular acidification.
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| Free Research Field |
食品科学
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