Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas

“…Increased resistance to high-pressure carbon dioxide of bacteria in an oil-containing medium was found (Garcia-Gonzalez et al, 2009). Generally, the outer skin is removed from white pepper during processing, and white pepper has a lower essential oil content than black pepper (Gopalam et al, 1991).…”

“…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).…”

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

“…This technique combines many variables, such as pressure, pressurization/depressurization rate and cycles, temperature and process time, which are necessary to apply an experimental design to evaluate the behavior of conditions with the juice matrix. According to Garcia-Gonzalez et al (2009), both Gram-positive and Gram-negative bacteria can be sensitized by 10 MPa SC-CO 2 at 35 °C for 20 min, but yeasts and the vegetative cells of A. acidoterrestris in apple juice show higher resistance (reduction of 2.0 and 0.3 log, respectively).…”

Application of simultaneous saccharification and fermentation (SSF) from viscosity reducing of raw sweet potato for bioethanol production at laboratory, pilot and industrial scales

“…In order to render more economical production of bioethanol in industrial scale, the volume of one fermentor could reach 1500 tons and the height could be above 15 m. On that condition, the S. cerevisiae, which is on the bottom of tank, should endure the pressure more than 0.15 Mpa (Garcia-Gonzalez et al, 2009). On another hand, the higher pressure the more CO 2 dissolved in fermentor, which could inhibit the fermentation of S. cerevisiae.…”