STERILIZATION OF MICROORGANISMS BY THE SUPERCRITICAL CARBON-DIOXIDE MICRO-BUBBLE METHOD

被引：68

作者：

ISHIKAWA, H

SHIMODA, H

SHIRATSUCHI, H

OSAJIMA, Y

机构：

[1] Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka 812, 6-10-1 Hakozaki, Higashi-ku

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 10期

关键词：

D O I：

10.1271/bbb.59.1949

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Lactobacillus brevis and Saccharomyces cerevisiae were completely sterilized by the supercritical (SC) CO2 micro-bubble method, Gaseous (G) and liquid (LQ) CO2 were used in a similar manner to compare the sterilizing effect, Among the three treatments, the microorganisms were only effectively sterilized by the SC CO2 treatment at 25 MPa and 35 degrees C.

引用

页码：1949 / 1950

页数：2

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