Title of article :
Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide
Author/Authors :
Bae، نويسنده , , Y.Y. and Lee، نويسنده , , H.J. and Kim، نويسنده , , S.A. and Rhee، نويسنده , , M.S.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
6
From page :
95
To page :
100
Abstract :
We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10–40 min) on Alicyclobacillus acidoterrestris spores (106–107 spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °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.
Keywords :
Supercritical carbon dioxide , Alicyclobacillus acidoterrestris spores , Apple juice , Inactivation , Heat treatment , Pressure
Journal title :
International Journal of Food Microbiology
Serial Year :
2009
Journal title :
International Journal of Food Microbiology
Record number :
2114979
Link To Document :
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