Analysis of microbicidal mechanism of carbon dioxide micro-and nano-bubbles at a lower pressure
Project/Area Number |
21780135
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Single-year Grants |
Research Field |
Food science
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Research Institution | Nippon Veterinary and Life Science University (2010) Meiji University (2009) |
Principal Investigator |
KOBAYASHI Fumiyuki Nippon Veterinary and Life Science University, 応用生命科学部・食品科学科, 助教 (50460001)
|
Project Period (FY) |
2009 – 2010
|
Project Status |
Completed (Fiscal Year 2010)
|
Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2010: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2009: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
|
Keywords | 加圧二酸化炭素 / 食品 / マイクロバブル / 殺菌 / 酵素失活 / 殺菌機構 / 酒類 |
Research Abstract |
Microbicidal mechanism of carbon dioxide micro-and nano-bubbles at a lower pressure (MNB-CO_2) were investigated and Hiochi bacteria and enzymes in unpasteurized sake were inactivated by the MNB-CO_2. There were no phenomena that Sachharomyces cerevisiae cells were burst by the MNB-CO_2, although the leakage of intracellular matrix was observed. Hiochi bacteria in unpasteurized sake could not be detected and α-amylase, glucoamylase and acid carboxypeptidase be completely inactivated by the MNB-CO_2.
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Report
(3 results)
Research Products
(8 results)