Reference: Shimoda M, et al. (2001) The influence of dissolved CO(2) concentration on the death kinetics of Saccharomyces cerevisiae. J Appl Microbiol 91(2):306-11

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Abstract


Aims: The effects of temperature and concentration of dissolved CO(2) on the inactivation of Saccharomyces cerevisiae were investigated using a plug-flow system.

Methods and results: Several combinations of pressure (4, 6, 8, 10 mega-Pa (MPa)) and temperature (30, 34, 36, 38 degrees C) were used. The D-values obtained were 0.14 min at 8 MPa and 38 degrees C, and 0.15 min at 10 MPa and 36 degrees C. The log D-values were related linearly to the treatment temperature and to the dissolved CO(2) concentration. The thermal resistance constant (zCO(2)(T)) was 9.5 degrees C in the media, including significant levels of CO(2), and the CO(2) resistance constant was z(temp.)(gamma)=7.2 gamma.

Conclusion: This work has shown that inactivation followed first-order death kinetics, and the effects of temperature and CO(2) concentration were consistent through the critical temperature and pressure of CO(2). Therefore, it is feasible to estimate D-values at any temperature and any CO(2) concentration.

Significance and impact of the study: Non-thermal inactivation of micro-organisms in acidic beverages could be realized by the present technique.

Reference Type
Journal Article
Authors
Shimoda M, Cocunubo-Castellanos J, Kago H, Miyake M, Osajima Y, Hayakawa I
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