Application of High Pressure for Spore Inactivation and Protein Denaturation |
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| Authors: | ISAO HAYAKAWA TOMOHISA KANNO MASAAKI TOMITA YUSAKU FUJIO |
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| Affiliation: | Authors Hayakawa and Fujio are with the Laboratory of Food Technology,. Dept. of Food Science &Technology, Faculty of Agriculture, Kyushu Univ., 10–1, 6-chome, Hakoazki, Higashi-ku, Fukuoka-shi, 812 Japan. Author Kanno is with the Research lnstitute of Kagome Co., Ltd., 17 Banchi, Nishitomiyama, Nishinasuno-cho, Nasu-gun, Tochigi-ken, 329–27 Japan. Author Tomita is with Specialty Chemicals Laboratory Research Center, Mitsubishi Chemical industries Limited, 1000 Kamoshida-cho, Midori-ku, Yokohama-shi, 227 Japan. |
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| Abstract: | Our objective was to develop a method of sterilizing Bucillur stearothermophilus spores with minimal heating. Inactivation was achieved by spore destruction through six cycles of oscillatory pressurization at 70°C and 600 MPa, but inactivation was not complete within 60-min with continuous pressurization. Four pressurization cycles at 600 MPa and 5 min/cycle decreased the spore count from 106 to 102/mL, and six cycles decreased the count from 106 to <100. Spore inactivation was dependent on the adiabatic expansion velocity. On the other hand, protein denaturation by high pressures was due to phase changes of water under high pressure, and was not affected by adiabatic expansion velocity. |
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| Keywords: | Bacillus stearothermophilus spore destruction pressure inactivation adiabatic expansion |
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