Effect of High Pressure Low Temperature Treatment on the Inactivation of Saccharomyces cerevisiae

• 영문명: Effect of High Pressure Low Temperature Treatment on the Inactivation of Saccharomyces cerevisiae
• 발행기관: 한국축산식품학회
• 저자명: Kim, Jee-Yeon Hong, Geun-Pyo Park, Sung-Hee Ko, Se-Hee Min, Sang-Gi
• 간행물 정보: 『학술대회논문집』2006년도 정기총회 및 제37차 춘계 국제학술발표대회, 329~332쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2006.05.31

영문 초록

This study was carried out to investigate the effect of high pressure low temperature (HPLT) on the inactivation rates of S. cerevisiae in 0.9% saline solution depending on the pressurization time and temperature. S. cerevisiae was inoculated with UHT milk and submitted to HPLT of 200 MPa at 4, 12 and 20℃, respectively Inactivation increased with pressurization time and HPLT of S. cerevisiae at 200 MPa was time dependent at any temperature. The morphological changes of yeast cells observed with a SEM after HPLT.

목차

Introduction

Materials and Methods

Results and Discussion

Summary