The effect of the petit-high pressure carbon dioxide gas to the microbes

2015 Fiscal Year Final Research Report

• Project/Area Number: 25871040
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science; Applied microbiology
• Research Institution: Wakayama National College of Technology
• Principal Investigator: Kusube Masataka 和歌山工業高等専門学校, 物質工学科, 准教授 (40403761)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 食品加工 / 微高圧炭酸ガス殺菌 / 高圧力 / 細胞内酸性化

Outline of Final Research Achievements

The petit-high pressure carbon dioxide gas for microbe sterilization was suggested in this study. Carbon dioxide dissociates to carbonic acid (H2CO3) and second dissociates to proton and carbonate ion (HCO3-). These dissociates are promoted by pressurizing cause these reaction volume change shows negative value, i.e., this technique is very useful under high pressure. Saccharomyces cerevisiae S288C culturing cells were diluted to 104-105 by YPB fresh media, Tris Based Saline (TBS) buffer and 0.85% distilled saline (NaCl) and was CO2 pressurized until 1.0 MPa at 30 or 40 °C for each hours. Inactivation rate (kd) was decided from colony forming unit (CFU). The kd value of NaCl diluted yeast cells is remarkable increased compared with other diluted solutions. We decided temperature and proton are most effective factors for yeast inactivation by statistical analysis and multiple linear regression analysis.

Free Research Field

食品加工