Inactivation of Saccharomyces cerevisiae by CO2 Microbubbles at a Lower Pressure and Near Ambient Temperature

Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles

“…Recently, we developed a low pressure CO 2 microbubbles (MB-CO 2 ) system equipped with a MB generator, which was based on gaseous CO 2 at pressure instead of SC-CO 2 and reported that Escherichia coli, Saccharomyces cerevisiae and Lactobacillus fructivorans could be inactivated effectively with the MB-CO 2 treatment (Kobayashi et al, 2009(Kobayashi et al, , 2010(Kobayashi et al, , 2012. We also devised a two-stage MB-CO 2 equipment for the inactivation of enzymes and microorganisms which could be achieved by heating and pressurizing MB-CO 2 when mixed with the model solution at low temperature and pressure.…”

Potential application of high pressure carbon dioxide in treated wastewater and water disinfection: Recent overview and further trends

“…The antimicrobial effects of the dissolved CO 2 is enhanced by pressurized microbubbles (Ishikawa et al, 1997;Yoshimura et al, 2002;Shimoda et al, 2002;Kobayashi et al, 2007Kobayashi et al, , 2009bKobayashi et al, , 2010Kobayashi et al, , 2012a. Cheng et al (2011) proposed an explosive mechanism such that microbubbles, under sudden discharge, sharply collapsed the working pressure to burst the cell membranes.…”

“…Far too little attention has been paid to water disinfection since the first study of Kobayashi et al (2007) have successfully carried out an attempt to transfer knowledge of HPCD from food disinfection to water disinfection. In recent years, there has been an increasing interest in applying HPCD to water treatment (Kobayashi et al, 2007(Kobayashi et al, , 2009a(Kobayashi et al, , 2009b(Kobayashi et al, , 2010Cheng et al, 2011) with the belief that pressurized CO 2 has all the advantages of conventional disinfection methods and overcomes their adverse effects to health. Questions have been raised as to why the major attention on HPCD has been paid to liquid media and water, as shown in Fig.…”

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

“…Recently, we developed a pasteurisation technique that uses CO 2 microbubbles at a pressure lower than SC-state (MB-CO 2 ) and reported that some bacteria could be effectively inactivated by MB-CO 2 treatment and that the sake in which Lactobacillus fructivorans was inactivated by MB-CO 2 showed excellent quality on sensory evaluation (Kobayashi et al 2009(Kobayashi et al , 2010(Kobayashi et al , 2012a. In addition, to improve the inactivation efficiency of the MB-CO 2 , the MB-CO 2 equipment was devised from a batch system to a two-stage system, which was pressurised at an ambient temperature after MB-CO 2 was mixed at a lower temperature and pressure, and the inactivation of beer yeast (Saccharomyces pastorianus) by the two-stage MB-CO 2 was reported (Kobayashi et al 2014).…”