Some Factors Affecting the Activity of Diethylpyrocarbonate as a Sterilant
Open accessAbstract
Quantitative data indicated logarithmic death in 5 degrees Brix Concord grape juice when concentrations of cells under 10(7)/ml were exposed to diethylpyrocarbonate (DEPC). Species differed considerably in their resistance; e.g., 50 ppm reduced the viable count of Saccharomyces cerevisiae over nine log(10) cycles, whereas 200 ppm reduced the count of Byssochlamys fulva ascospores by only about 1 log. DEPC lethality was enhanced by higher temperatures; destruction at 40 C was 10- to 100-fold greater than at 20 C. Studies on death rates showed that most yeasts and fungal spores were killed during the first hour of exposure, whereas 24 h or longer was needed for maximal destruction of several lactic acid bacteria. Repair of DEPC-induced damage was believed responsible for the slower death rates of the lactics.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Effectiveness of DMDC is dependent on pH, temperature and ethanol concentration.
“Effectiveness of DMDC is dependent on pH, temperature and ethanol concentration (Splittstoesser & Wilkison, 1973).”
From Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage (2021) · cites this paper as Splittstoesser & Wilkison, 1973
Cites
Repair of Thermal Injury of Staphylococcus aureus
IANDOLO, J. J., & Ordal, Z. J. (1966) · Journal of Bacteriology · doi:10.1128/jb.91.1.134-142.1966 · Cited by 211 · see citing works
Characterization of the Repair of Injury Induced by Freezing Salmonella anatum
Ray, B., Janssen, D. W., & Busta, F. F. (1972) · Applied Microbiology · doi:10.1128/am.23.4.803-809.1972 · Cited by 44 · see citing works
Substitution of Manganese for Tomato Juice in the Cultivation of Lactic Acid Bacteria
Stamer, J. R., Albury, M. N., & Pederson, C. S. (1964) · Applied Microbiology · doi:10.1128/am.12.2.165-168.1964 · Cited by 32 · see citing works
Enumeration of Byssochlamys and Other Heat-Resistant Molds
Splittstoesser, D. F., Kuss, F. R., & Harrison, W. (1970) · Applied Microbiology · doi:10.1128/am.20.3.393-397.1970 · Cited by 27 · see citing works
Self-citationHEAT ACTIVATION OF BYSSOCHLAMYS FULVA ASCOSPORES1
Splittstoesser, D. F., Wilkison, M., & Harrison, W. (1972) · Journal of Milk and Food Technology · doi:10.4315/0022-2747-35.7.399 · Cited by 16 · see citing works
Self-citationThe Diethylester of Pyrocarbonic Acid as a Bottled-Wine Sterilizing Agent
Ough, C. S., & Ingraham, J. L. (1961) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1961.12.4.149 · Cited by 8 · see citing works
Factors Affecting the Microbicidal Activity of Diethylpyrocarbonate
Shibasaki, I., MATSUMOTO, K., & Horie, H. (1969) · NIPPON SHOKUHIN KOGYO GAKKAISHI · doi:10.3136/nskkk1962.16.405 · Cited by 1 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Byssochlamys Spp. and Their Importance in Processed Fruits
Beuchat, L. R., & Rice, S. L. (1979) · Advances in food research · doi:10.1016/s0065-2628(08)60239-6 · Cited by 87 · see citing works
Benthic metabolism and the fate of dissolved inorganic nitrogen in intertidal sediments
Porubsky, W. P., Weston, N. B., & Joye, S. B. (2009) · Estuarine Coastal and Shelf Science · doi:10.1016/j.ecss.2009.04.012 · Cited by 80 · see citing works
Heat Resistance Studies on Yeast spp. Causing Spoilage in Soft Drinks
Put, H. M. C., Jong, J. D., Sand, F. E. M. J., & van Grinsven, A. M. (1976) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1976.tb04162.x · Cited by 69 · see citing works
Basaran-Akgul, N., Churey, J. J., Başaran, P., & Worobo, R. W. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.07.011 · Cited by 43 · see citing works
Food Preservation with Chemicals
Jay, J. M. (1998) · Food science text series · doi:10.1007/978-1-4615-7476-7_13 · Cited by 39 · see citing works
Microbiology of Fruit Products
Splittstoesser, D. F., & Worobo, R. W. (2004) · CRC Press eBooks · doi:10.1201/9781420040074.ch12 · Cited by 34 · see citing works
Self-citationYeast Inhibition in Grape. Juice Containing Sulfur Dioxide, Sorbic Acid, and Dimethyldicarbonate
TERRELL, F. R., Morris, J. R., Johnson, M. G., Gbur, E. E., & Makus, D. J. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb06131.x · Cited by 24 · see citing works
Yu, Y., Wu, J., Xiao, G., Xu, Y., Tang, D., Chen, Y., & Zhang, Y. (2013) · Journal of Food Science · doi:10.1111/1750-3841.12215 · Cited by 19 · see citing works
Beuchat, L. R. (1976) · Mycopathologia · doi:10.1007/bf00627880 · Cited by 17 · see citing works
Assatarakul, K. (2016) · Journal of Food Safety · doi:10.1111/jfs.12319 · Cited by 15 · see citing works
van der Riet, W. B., Botha, A., & Pinches, S. E. (1989) · International Journal of Food Microbiology · doi:10.1016/0168-1605(89)90064-0 · Cited by 12 · see citing works
Vongluanngam, I., Tocharoenvanith, N., & Assatarakul, K. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15229 · Cited by 6 · see citing works
Baktaoui, M. E., Hadj-Abdelkader, N. E. H., Benghaffour, A., Aruş, V. A., Bennani-Daouadji, N., Belkhadem, F., Roy, R., & Azzouz, A. (2022) · Molecules · doi:10.3390/molecules27196502 · Cited by 5 · see citing works
Factors Affecting Microflora in Processed Fruits
Hsu, E. J., & Beuchat, L. R. (1986) · Springer eBooks · doi:10.1007/978-94-011-7385-8_5 · Cited by 4 · see citing works
Fermentations: problems, solutions and prevention
Main, G. L., Threlfall, R. T., & Morris, J. R. (1997) · Dialnet (Universidad de la Rioja) · Cited by 2 · see citing works
ANALYSIS OF THE RATE OF DEGRADATION OF DIETHYL DICARBONATE BY GAS CHROMATOGRAPHY
Drozd, J., Novák, J., & Wičar, S. (1975) · Journal of Food Science · doi:10.1111/j.1365-2621.1975.tb01028.x
- Authors
- Splittstoesser, D. F., & Wilkison, M.
- Affiliations
- Cornell University (US)
- Venue
- Applied Microbiology
- Publisher
- American Society for Microbiology
- Published
- 1973-06
- Volume
- 25
- Issue
- 6
- Pages
- 853-857
- ISSN
- 0003-6919 (ISSN-L)
- PMC
- PMC380928
- OpenAlex
- W1555601619
- Cited by
- 16
- References
- 7
- Citations by year
- 2022: 1 · 2021: 1 · 2016: 1 · 2013: 1
- FWCI
- 1.65
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Applied Microbiology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- diethylpyrocarbonate, sterilants, microbial inactivation, grape juice, Saccharomyces cerevisiae, Byssochlamys fulva, ascospores, lactic acid bacteria, temperature effects, food sterilization
- MeSH terms
- Ascomycota, Aspergillus, Cell Survival, Culture Media, Drug Resistance, Microbial, Food Contamination, Food Microbiology, Food Preservation, Formates, Fruit, Hydrogen-Ion Concentration, Lactobacillus, Leuconostoc, Saccharomyces cerevisiae, Species Specificity, Spores, Fungal, Sterilization, Temperature, Time Factors
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
