“…The use of pressurized gas has begun to attract attention for its antimicrobial action (Erkmen, 2000;Spilimbergo et al, 2003;Muramoto et al, 2004;Garcia-Gonzalez et al, 2007;Tamura, 2007;Ferrentino et al, 2009;Garcia-Gonzalez et al, 2009;Calvo and Torres, 2010;Kawachi et al, 2010;Ferrentino and Spilimbergo, 2011). Recently, we demonstrated that yeasts in sudachi juice, a citrus juice, could be inactivated with pressurized oxygen at 10 MPa and 50℃ without color alteration or significant loss of vitamin C or limonene (Muramoto et al, 2004;Tamura, 2007).…”