Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide
- Authors
- Bae, Y. Y.; Lee, H. J.; Kim, S. A.; Rhee, M. S.
- Issue Date
- 30-11월-2009
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Supercritical carbon dioxide; Alicyclobacillus acidoterrestris spores; Inactivation; Apple juice; Heat treatment; Pressure
- Citation
- INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.136, no.1, pp.95 - 100
- Indexed
- SCIE
SCOPUS
- Journal Title
- INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Volume
- 136
- Number
- 1
- Start Page
- 95
- End Page
- 100
- ISSN
- 0168-1605
- Abstract
- We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 degrees C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (10(6)-10(7) spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 degrees C, 100 bar for 40 min and 70 degrees C, 80 bar for 30 min. The SC-CO2 did not affect (p>0.05) the pH and 'Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO2 can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO2. (C) 2009 Elsevier B.V. All rights reserved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.