Non-thermal inactivation of Lactobacillus plantarum as influenced by pressure and temperature of pressurized carbon dioxide

Non-thermal inactivation of Lactobacillus plantarum cells as influenced by pressure and temperature of pressurized carbon dioxide was investigated to evaluate its potential use for preservation of foods and biological substances. Microbial inactivation by the pressurized CO2 was dependent principally on the transfer rate of CO2 into cells and effectiveness could be improved by increasing pressure and temperature. Microbial reduction of more than 6 logs occurred within 30 min under CO2 pressure of 2000 psi at 30 degrees C. The results showed that the pressurized CO2 treatment could be used as a potential non-thermal preservation technology for foods.