Antimicrobial effect of pressurised carbon dioxide onEnterococcus faecalis in physiological saline and foods

Erkmen, Osman

doi:10.1002/(sici)1097-0010(200003)80:4<465::aid-jsfa550>3.0.co;2-e

Cited by 49 publications

(27 citation statements)

References 16 publications

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“…The volume of gaseous CO 2 generated from the carbonated spore suspension was measured in the outlet of the pressure control valve. Treatment conditions were as follows: pressure was at 5,8,10,15, and 19 MPa; temperatures were at 44, 46, 48, 50, and 52°C; inactivation times were 0.25 to 2.1 min; and dCO 2 concentrations wre 0 to 24.2 ␥. The concentration of dCO 2 was…”

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Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Shimoda

Kago

Kojima

et al. 2002

Appl Environ Microbiol

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The death kinetics of Aspergillus niger spores under high-pressure carbonation were investigated with respect to the concentration of dissolved CO 2 (dCO 2 ) and treatment temperature. All of the inactivation followed first-order death kinetics. The D value (decimal reduction time, or the time required for a 1-log-cycle reduction in the microbial population) in the saline carbonated at 10 MPa was 0.16 min at 52°C. The log D values were linearly related to the treatment temperature and the concentration of dCO 2 , but a significant interaction was observed between them.Heat treatment in food processing is a broadly effective method for inactivating human pathogens and spoilage microorganisms. However, the high temperature involved can cause undesirable changes in nutritional and sensory properties.The toxicity of CO 2 has been demonstrated for a wide range of microorganisms (5,6,12,17). Carbon dioxide, while exerting antimicrobial activity, causes little harm in foods, additives, etc.; therefore, it is a suitable agent for controlling food spoilage microorganisms (22,23,29). In recent years, the influence of high-pressure CO 2 on the vegetative cells of various species has been demonstrated (1,3,4,7,8,9,10,11,13,14,18,20,28).We succeeded in dissolving CO 2 in an aqueous medium to a nearly saturated level by supplying high-pressure CO 2 in microbubbles (high-pressure carbonation). As a consequence, the treatment time and temperature required for microbial inactivation could be substantially reduced (15,16,26). Recently, it was shown that the antimicrobial effect was not related to the pressure of CO 2 but to the concentration of dissolved CO 2 (dCO 2 ) (27). The experiments were carried out with saturated dCO 2 concentrations under various combinations of pressure and temperature conditions.Most spoilages of fruit juice are caused by yeast and mold, because the germination of bacterial spores is inhibited at the pH of fruit juice (30). Shimoda et al. (27) have reported that the inactivation temperature of Saccharomyces cerevisiae was reduced by about 30°C under high-pressure carbonation. As mold spores have only a moderate thermal resistance, the heat treatment in fruit juice production is intended primarily to inactivate mold spores. The effects of pressurized CO 2 on the inactivation of mold spores, however, have not been investigated. A mesophilic mold, Aspergillus niger, was used as a test strain because it is a common contaminant of foods and other products (24).The purpose of the present paper was to investigate separately the effects of dCO 2 concentration, treatment pressure, and temperature on the death kinetics of Aspergillus niger spores. Fungal strain. Spores of Aspergillus niger (ATCC 16888) were obtained from the Japan Collection of Microorganisms (Wako, Saitama, Japan).Preparation of the spore suspension of A. niger. The strain was cultured on potato dextrose agar plates (Eiken Chemical Co., Ltd., Tokyo, Japan) at 25°C over 10 days. Spores were collected by washing the surface of the culture. Final...

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“…; therefore, it is a suitable agent for controlling food spoilage microorganisms (22,23,29). In recent years, the influence of high-pressure CO 2 on the vegetative cells of various species has been demonstrated (1,3,4,7,8,9,10,11,13,14,18,20,28).…”

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confidence: 99%

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Shimoda

Kago

Kojima

et al. 2002

Appl Environ Microbiol

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“…1B and C). The sublethal injury of certain microorganisms caused by HPCD was previously studied in E. faecalis (Erkmen, 2000a); L. monocytogenes (Erkmen, 2000b); S. typhimurium (Erkmen, 2000c); L. plantarum (Hong & Pyun, 2001;Yuk & Geveke, 2011), S. aureus (Sirisee et al, 1998) and E. coli (Yuk et al, 2010). Erkmen (2000c) found the presence of 1.18 and 1.26 log cycles of S. typhimurium cells on the non-selective medium and no growth on the selective medium at 6 MPa, 45 C for 80 min and 6 MPa, 35 C for 120 min, respectively.…”

Section: Occurrence Of Sublethal Injury After Hpcdmentioning

confidence: 99%

“…In recent years, researchers found that some sublethally injured cells may survive after HPCD despite having sustained membrane damage (Erkmen, 2000a(Erkmen, , 2000b(Erkmen, , 2000cHong & Pyun, 2001;Yuk & Geveke, 2011). Erkmen (2000a) found about 65.3% of Enterococcus faecalis cells were injured among the cells survived after 6.05 MPa and 25 C for 80 min.…”

Section: Introductionmentioning

confidence: 99%

“…Erkmen (2000a) found about 65.3% of Enterococcus faecalis cells were injured among the cells survived after 6.05 MPa and 25 C for 80 min. Erkmen (2000b) found the count of Listeria monocytogenes on the non-selective medium (brain-heart infusion agar) was higher than that on the selective medium (Listeria selective agar) after HPCD treatment at 6 MPa and 25e45 C. Erkmen (2000c) found the presence of 1.18 and 1.26 log cycles of Salmonella typhimurium cells on the non-selective medium and no growth on the selective medium after 6 MPa and 45 C for 80 min and 6 MPa and 35 C for 120 min, respectively.…”

Section: Introductionmentioning

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Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide

Wang

Zhao

et al. 2015

Food Control

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2012

Dense Phase Carbon Dioxide

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Antimicrobial effect of pressurised carbon dioxide onEnterococcus faecalis in physiological saline and foods

Cited by 49 publications

References 16 publications

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide

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