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Abstract

Saccharomyces cerevisiae in potato dextrose broth was subjected to carbon dioxide pressure treatments at 25, 50, 75 and 100 atm at 40° C, and at 50 atm at 20, 30 and 50° C. All initially inoculated S. cerevisiae were inactivated after 10 h at 25 atm CO₂ pressure and 40° C while they were inactivated after 12 h at 50 atm and 20° C. The inactivation effects of CO₂ pressure increased with temperature from 25 to 50°C. All initially inoculated S. cerevisiae was inactivated at 40°C under 50, 75 and 100 atm CO₂ pressure after 130, 70 and 60 min, respectively. Two inactivation phases in the inactivation curves were observed. The early phase was characterized by a slow rate of decrease in number of S. cerevisiae, however this rate increased sharply at a later second phase. Inactivations of S. cerevisiae were sensitive to pressure, temperature and exposure time.

Keywords

Carbon dioxide pressure Inactivation Saccharomyces cerevisiae

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Note: Effects of Carbon Dioxide Pressure on Saccharomyces cerevisiae

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