- Volume 29 Issue 6
Effect of High Pressure Carbon Dioxide on Inactivation of Leuconostoc sp.
고압 이산화탄소에 의한 Leuconostoc sp.의 살균 효과
- Hong, Seok-In (Korea Food Research Institute) ;
- Park, Wan-Soo (Korea Food Research Institute) ;
- Pyun, Yu-Ryang (Department of Biotechnology and Bioproducts Research Center, Yonsei University)
- Published : 1997.12.01
Inactivation of Leuconostoc sp. isolated from kimchi using carbon dioxide under pressure was investigated in terms of operating parameters in order to evaluate its feasibility as a novel nonthermal process. Inactivation rates increased with increasing pressure, temperature and exposure time, but with decreasing working volume. Microbial reduction of 3 log cycles was achieved within 150 min under a