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Effect of electric current of ohmic heating on nonthermal injury to streptococcus thermophilus in milk
http://hdl.handle.net/10659/3126
http://hdl.handle.net/10659/3126c907ad05-eb97-4828-9d5e-c9dc6b3a09a0
| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2013-06-04 | |||||
| タイトル | ||||||
| タイトル | Effect of electric current of ohmic heating on nonthermal injury to streptococcus thermophilus in milk | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
SUN, HUIXIAN
× SUN, HUIXIAN× MASUDA, FUYUHIKO× KAWAMURA, SHUSO× HIMOTO, JUN-ICHI× ASANO, KOZO× KIMURA, TOSHINORI |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | We previously reported that ohmic heating had not only a thermal lethal effect but also a nonthermal lethal effect on microorganisms because of the electric current. In order to find the reasons for these lethal effects, experiments on milk sterilization were conducted with Streptococcus thermophilus 21072. Sublethal-ohmic heating and lethal-hot-water heating treatment (ohmic and hot-water treatment), and sublethal-hot-water heating and lethal-hot-water heating treatment (hot-water treatment as a control), were carried out under the condition of identical temperature histories. Microbial counts and calculated decimal reduction times indicated that the ohmic and hot-water treatment had significantly higher lethality than the hot-water treatment. However, no sterilizing effect of the electric current on microorganisms was observed during sublethal-ohmic heating treatment. Compared to sublethal-hot-water heating treatment, larger amounts of adenosine triphosphate and lactate dehydrogenase were exuded when the cells were subjected to sublethal-ohmic heating treatment. Therefore, the electric current of sublethal-ohmic heating treatment increased the permeability of the cell membrane, resulting in nonthermal injury to S. thermophilus cell membrane. | |||||
| 書誌情報 |
Journal of Food Process Engineering 巻 34, 号 3, p. 878-892, 発行日 2011-06 |
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| DOI | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.1111/j.1745-4530.2009.00515.x | |||||
| 出版者 | ||||||
| 出版者 | Wiley Periodicals, Inc. | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Article | |||||
