Note: Effects of Carbon Dioxide Pressure on Saccharomyces cerevisiae

Food Science and Technology International

Volumn 8, Issue 6, 2002, Pages 361-364

  Erkmen, O ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Carbon dioxide pressure; Inactivation; Saccharomyces cerevisiae

Indexed keywords

DEXTROSE; HEAT TREATMENT; HYDROSTATIC PRESSURE; MICROWAVES;

INACTIVATION EFFECTS;

CARBON DIOXIDE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SOLANUM TUBEROSUM;

EID: 0038397693     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/108201302031479     Document Type: Article

References (17)

1. Ballestra P., Silva A.A.D. and Cuq J.L. (1996). Inactivation of escherichia coli by carbon dioxide under pressure. Journal of Food Science 61: 829-836.
2. Barbosa-Cánovas G.V., Gongora-Nieto M.M. and Swanson B.G. (1998). Nonthermal electrical methods in food preservation. Food Science and Technology International 4(5): 363-370.
3. Castro A.J., Barbosa-Cánovas G.V. and Swanson B.G. (1993). Microbial inactivation of foods by pulsed electric fields. Journal of Food Processing and Preservation 17: 47-73.
4. Dunn J., Clark W. and Ott T. (1995). Pulsed-light treatment of food and packaging. Food Technology 49(9): 95-98.
5. Erkmen O. (2000a). Antimicrobial effects of pressurized carbon dioxide on brochothrix thermosphacta in broth and foods. Journal of Science of Food and Agriculture 80(9): 1365-1370.
6. Erkmen O. (2000b). Basic Methods for the Microbiological Analysis of Foods. Gaziantep, Turkey: University of Gaziantep Press. pp. 37-40.
7. Erkmen O. (2001). Antimicrobial effect of pressurized carbon dioxide on Yersinia enterocolitica in broth and foods. Food Science and Technology International 7(3): 245-250.
8. Erkmen O. and Karatas S. (1997). Effect of high hydrostatic pressure on Staphylococcus aureus in milk. Journal of Food Engineering 33(3-4): 257-262.
9. Fung D.Y.C. and Cunningham F.E. (1980) Effect of microwaves on microorganisms in foods. Journal of Food Protection 43(8): 641-650.
10. Gould G.W. (1995). New Methods of Food Preservation. London: Chapman and Hall
11. Haas G.J., Prescott H.E., Dudley Jr, E., Dik R., Hintlian C. and Keane L. (1989). Inactivation of microorganisms by carbon dioxide under pressure. Journal of Food Safety 9: 253-265.
12. Kim H.J., Choi Y.-M., Yang T.C.S., Taub I.A., Tempest P., Tucker G. and Parrott D.L. (1996). Validation of ohmic heating for quality enhancement of foods products. Food Technology 50(5): 253-261.
13. Lin H.-M., Cao N. and Chen L.F. (1994). Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes. Journal of Food Science 59: 657-659.
14. Mertens B. and Knorr D. (1992) Developments of nonthermal processes for food preservation. Food Tecnology 46: 124-133.
15. Meyssami B., Balaban M.O. and Teixeira T.A. (1992). Prediction of pH in model systems pressurized with carbon dioxide. Biotechnology Progress 8: 149.
16. Yuste J., Pla, R., Capellas M., Ponce E. and Mor-Mur M. (2000). High-pressure processing applied to cooked sausages: Bacterial populations during chilled storage. Journal of Food Protection 63(8): 1093-1099.
17. Zook C.D., Parish M.E., Braddock R.J. and Balaban M.O. (1999). High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices. Journal of Food Science 64(3): 533-535.