Art

J-GLOBAL ID：201802230682084274   Reference number：18A0595431

Control of the Generation Time of Microorganisms by Long-term Application of Hydrostatic Pressure of 50MPa or Less

50MPa以下の静水圧の長期適用による微生物の発生時間の制御

Author (2)： OGINO Miyuki (Niigata Univ., Niigata, JPN) ,  NISHIUMI Tadayuki (Niigata Univ., Niigata, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 2  Page： 289-298  Publication year： Mar. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Saccharomyces cerevisiae ,  Bacillus cereus ,  Escherichia coli ,  *microorganism contamination ,  Food Contamination ,  *food hygiene ,  *inactivation ,  *Hydrostatic Pressure ,  inhibition of multiplication ,  number (mathematics) ,  sake ,  edible fruit ,  vegetable juice ,  *pressure effect ,  *microbial inactivation ,  viable count ,  pressure-processed food ,  microorganism ,  Yeasts ,  Ascomycetous yeast ,  Spore-Forming Bacteria

JST classification (2)： Food contamination  (FJ01053P) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Reference (15)：

• Cardello, A. V., Schutz, H. G., and Lesher, L. L. (2007). Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study. Inn. Food Sci. Emerg. Technol., 8, 73-83. http://dx.doi.org/10.1016/j.bpc.2017.04.008
• Furukawa, S. (2008). Mechanism of the inactivation of microorganisms by non-thermal process. Nippon Shokuhin Kagaku Kogaku Kaishi., 55, 1-5. (in Japanese).
• Hayashi, R. (1989). “Use of High Pressure in Food.” Sanei, Kyoto. (in Japanese).
• Ingraham, J. L. (1958). Growth of psychrophilic bacteria. J. Bacteriol., 76, 75-80.
• Maier, R. M. (2008). Bacterial growth. In “Environmental Microbiology (Second Edition),” ed. by MaierR. M., PepperI. L., and GerbaC. P. Elsevier, Amsterdam, pp. 37-54.

Terms in the title (3)： 静水圧 ,  長期 ,  微生物