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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Wannaporn Klangpetch1, Tomoe Nakai1, Kei Nishiyama1, Seiji Noma2, Noriyuki Igura2 and Mitsuya Shimoda2
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DOI:10.17265/2159-5828/2012.12.007
Affiliation(s)
1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan
2. Division of Bioresources and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan
ABSTRACT
Effect of low-pressure
carbonation (LPC) on heat inactivation of Saccharomyces cerevisiae was
investigated. The cell suspension was carbonated at 1 MPa and 4 °C for 15 min and
subsequently heated from 51 to 61 °C and 5 s to 5 min (heating with LPC). As a control
experiment, cell suspension was heat-treated under atmospheric pressure without
LPC (heating). The inactivation ratio of heating at 53
°C and 55 °C for 1 min with LPC was approximately 1 log order
higher than heating alone. Extending heating time to 5 min did not widen the
difference in the inactivation ratio between heating with LPC and heating alone
at both heating temperatures. At 57 °C, the difference in inactivation ratio increased
from 1 to 2.5 log order with extending treatment time from 5 to 15 s. The
results suggested that the enhanced inactivation effect by LPC was obtained at
the higher temperature with short time treatment than the lower temperature
with longer time treatment. Under fluorescence microscope observation of
LPC-treated cell stained with LysoSensor probe, it seemed that LPC was hardly
able to acidify the cytoplasm of S. cerevisiae. It is considered that
the ability of S. cerevisiae cells to
keep their cytoplasmic pH during LPC resulted in the inferior increase in heat
inactivation ratio by LPC as compared with bacteria in the previous studies.
KEYWORDS
Saccharomyces cerevisiae, low-pressure carbonation, heat inactivation, heat sensitivity.
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