溶解二氧化碳浓度对酿酒酵母死亡动力学的影响。

The influence of dissolved CO(2) concentration on the death kinetics of Saccharomyces cerevisiae.

作者信息

Shimoda M, Cocunubo-Castellanos J, Kago H, Miyake M, Osajima Y, Hayakawa I

机构信息

Department of Bioscience and Biotechnology, Kyushu University, Fukuoka, Kyushu, Japan.

出版信息

J Appl Microbiol. 2001 Aug;91(2):306-11. doi: 10.1046/j.1365-2672.2001.01386.x.

DOI:10.1046/j.1365-2672.2001.01386.x

PMID:11473595

Abstract

AIMS

The effects of temperature and concentration of dissolved CO(2) on the inactivation of Saccharomyces cerevisiae were investigated using a plug-flow system.

METHODS AND RESULTS

Several combinations of pressure (4, 6, 8, 10 mega-Pa (MPa)) and temperature (30, 34, 36, 38 degrees C) were used. The D-values obtained were 0.14 min at 8 MPa and 38 degrees C, and 0.15 min at 10 MPa and 36 degrees C. The log D-values were related linearly to the treatment temperature and to the dissolved CO(2) concentration. The thermal resistance constant (zCO(2)(T)) was 9.5 degrees C in the media, including significant levels of CO(2), and the CO(2) resistance constant was z(temp.)(gamma)=7.2 gamma.

CONCLUSION

This work has shown that inactivation followed first-order death kinetics, and the effects of temperature and CO(2) concentration were consistent through the critical temperature and pressure of CO(2). Therefore, it is feasible to estimate D-values at any temperature and any CO(2) concentration.

SIGNIFICANCE AND IMPACT OF THE STUDY

Non-thermal inactivation of micro-organisms in acidic beverages could be realized by the present technique.

摘要

目的

使用活塞流系统研究温度和溶解二氧化碳浓度对酿酒酵母灭活的影响。

方法与结果

采用了几种压力（4、6、8、10兆帕（MPa））和温度（30、34、36、38摄氏度）的组合。在8兆帕和38摄氏度下获得的D值为0.14分钟，在10兆帕和36摄氏度下为0.15分钟。对数D值与处理温度和溶解二氧化碳浓度呈线性关系。在含有显著水平二氧化碳的培养基中，热阻常数（zCO₂(T)）为9.5摄氏度，二氧化碳抗性常数为z(temp.)(γ)=7.2γ。