Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of High Pressure Low Temperature Treatment on the Inactivation of Saccharomyces cerevisiae

  • Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2006.05.26
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Abstract

This study was carried out to investigate the effect of high pressure low temperature (HPLT) on the inactivation rates of S. cerevisiae in 0.9% saline solution depending on the pressurization time and temperature. S. cerevisiae was inoculated with UHT milk and submitted to HPLT of 200 MPa at 4, 12 and $20^{\circ}C$, respectively Inactivation increased with pressurization time and HPLT of S. cerevisiae at 200 MPa was time dependent at any temperature. The morphological changes of yeast cells observed with a SEM after HPLT.

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