Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure

被引：44
|
作者：
Furukawa, S [1 ]
Noma, S [1 ]
Shimoda, M [1 ]
Hayakawa, I [1 ]
机构：
[1] Kyushu Univ, Grad Sch, Div Bioresource & Bioenvironm, Lab Food Proc Engn, Fukuoka, Japan
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 05期
关键词：
concentration; hydrostatic pressure; spore; vegetative cell;
D O I：
10.1046/j.1365-2621.2002.00586.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of initial concentration [10(4) -10(9) colony forming units (CFU) mL(-1)] on the inactivation of vegetative cell suspensions (Escherichia coli ) and spore suspensions (Bacillus subtilis ) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible.
引用
收藏
页码：573 / 577
页数：5
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