摘要
Effect of low-pressure carbonation （LPC） on heat inactivation of Saccharomyces cerevisiae was investigated. The cell suspension was carbonated at 1 MPa and 4℃ for 15 min and subsequently heated from 51 to 61 ℃ and 5 s to 5 min （heating with LPC）. As a control experiment, cell suspension was heat-treated under atmospheric pressure without LPC （heating）. The inactivation ratio of heating at 53℃ and 55℃ for l rain with LPC was approximately 1 log order higher than heating alone. Extending heating time to 5 min did not widen the difference in the inactivation ratio between heating with LPC and heating alone at both heating temperatures. At 57℃, the difference in inactivation ratio increased from 1 to 2.5 log order with extending treatment time from 5 to 15 s. The results suggested that the enhanced inactivation effect by LPC was obtained at the higher temperature with short time treatment than the lower temperature with longer time treatment. Under fluorescence microscope observation of LPC-treated cell stained with LysoSensor probe, it seemed that LPC was hardly able to acidify the cytoplasm ofS. cerevisiae. It is considered that the ability orS. cerevisiae ceils to keep their cytoplasmic pH during LPC resulted in the inferior increase in heat inactivation ratio by LPC as compared with bacteria in the previous studies.
