Sterilization of microorganisms by the supercritical carbon dioxide micro-bubble method.
作者信息
Ishikawa H, Shimoda M, Shiratsuchi H, Osajima Y
机构信息
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
出版信息
Biosci Biotechnol Biochem. 1995 Oct;59(10):1949-50. doi: 10.1271/bbb.59.1949.
PMID:8534989
Abstract
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.
摘要
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