Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Abstract
Inactivation kinetics of Lactobacillus plantarum by high pressure CO 2 was investigated to understand the mechanism of microbial inactivation. The inactivation rates increased with pressure, temperature and exposure time, and with decreasing pH of media. Microbial inactivation was governed essentially by penetration of CO 2 into cells and its effectiveness could be improved by the enhanced transfer rate. Microbial reduction of 8 log cycles was observed within 120 min under CO 2 pressure of 70 kg/cm 2 at 30°C. We hypothesized that the cell death resulted from the lowered intracellular pH and damage to the cell membrane due to penetration of CO 2 . Pressurized CO 2 treatment is a potential nonthermal technology for food preservation.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Cited by
Sorted by citations
Microbiological food safety assessment of high hydrostatic pressure processing: a review
Rendueles, E., Omer, M. K., Alvseike, O., Alonso-Calleja, C., Capita, R., & Prieto, M. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.11.001 · Cited by 399 · see citing works
Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M. L., Charles, M., Gasperi, F., & Spilimbergo, S. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2014.08.012 · Cited by 91 · see citing works
Continuous dense‐phase CO<sub>2</sub> processing of a coconut water beverage
Damar, S., Balaban, M. O., & Sims, C. A. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01784.x · Cited by 59 · see citing works
Non-Thermal processing of tender coconut water—A review
Rajashri, K., Rastogi, N. K., & Negi, P. S. (2022) · Food Reviews International · doi:10.1080/87559129.2020.1847142 · Cited by 24 · see citing works
- Authors
- Hong, S. ‐., & Pyun, Y. ‐.
- Affiliations
- Korea Food Research Institute (KR)
- Yonsei University (KR)
- Corresponding author
- Hong, S.‐I.
- ORCID
- Hong, S.‐I.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1999-07
- Volume
- 64
- Issue
- 4
- Pages
- 728-733
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2021670243
- Cited by
- 176
- References
- 0
- Citations by year
- 2025: 2 · 2024: 2 · 2023: 2 · 2022: 1 · 2021: 4 · 2020: 5 · 2019: 11 · 2018: 7 · 2017: 9 · 2016: 7 · 2015: 15 · 2014: 10 · 2013: 13 · 2012: 12
- FWCI
- 2.60
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- Lactobacillus plantarum, high-pressure CO2, microbial inactivation kinetics, intracellular pH, cell membrane damage, non-thermal food preservation, temperature and pressure effects, pH effect
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
