The effects of intracellular acidification and damage of cellular membrane on the inactivation of Saccharomyces pastorianus by a two-stage method of low-pressure carbon dioxide microbubbles (two stage MBCO2) were investigated. Intra/extra cellular...
F. Kobayashi   S. Odake   T. Miura   R. Akuzawa   
LWT-FOOD SCIENCE AND TECHNOLOGY 71 221-226 2016年9月 [査読有り]
The inactivation efficiency of a two-stage system with low-pressure CO2 microbubbles (two-stage MBCO2) on Escherichia coli in physiological saline (PS) and commercial sterilized bovine milk (CBM), and aerobic bacteria in unpasteurized bovine milk ...
JOURNAL OF FOOD ENGINEERING 171 52-56 2016年2月 [査読有り]
The effect of pressure in the mixing vessel on the inactivation of enzymes and hiochi bacteria and on the change in free amino acid content in unpasteurized sake (UPS) using a two-stage system of low-pressure carbon dioxide microbubbles (MBCO2) wa...