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Inactivation of Bacillus Spores Suspended in Physiological Salt Solution,Potage and Ketchup by the Combination of Moderate Heat and Low Hydrostatic Pressure

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概要 The inactivation effect of combined treatment of moderate heat and low hydrostatic pressure (MHP) of B. subtilis and B. stearothermophilus spores suspended in physiological salt solution and in food m...aterials such as potage and ketchup was investigated. B. coagulans spores were more heat and pressure resistant compared to other spores tested in this experiment. There were 4-8 log circle reductions of Bacillus spres in potage and physiological salt solution during MHP treatment at 85℃ for 12h, and long time heat treatment could not kill any B.coagylans and B. stearothermophilus spores were completely inactivated at 65℃ for 3h and 85℃ for 6h, respectively, duringMHP treatment in physiological salt solution and potage. In ketchup, all Bacillus spores are highly sensitive in both MHP and heat treatments. B.subtilis spores were completely inactivated in ketchup at 75℃ and other two strains were inactivated at 85℃. These results indicate that MHP treatment could be utilized in low acid food to achiene hihj sporicidal activity and used as an effective alternative tiohigh temperature report processing or ultra high pressurization.続きを見る

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登録日 2009.04.22
更新日 2017.02.02