Effect of compressed gases on the high pressure inactivation of Lactobacillus plantarum TMW 1.460

H. M. Ulmer, D. Burger, M. G. Gänzle, H. Engelhardt, R. F. Vogel

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

The efficiency of high pressure (HP)- treatment as preservation method in foods depends on environmental conditions. The presence of gases may affect the behaviour of micro organisms during HP-treatment. These additional inactivation effects were investigated in model beer (MB) at 200 MPa and 15°C. Oxygen (O2), nitrogen (N2) and carbon dioxide (CO2) were dissolved by two different methods. The effect of CO2 was additional tested at 12 MPa under conditions where a liquid CO2 phase was present. Gases in dissolved state had no additional inactivation effect on L. plantarum. In contrast, the application of liquid CO2, induced a fast inactivation depending on the ratio of the CO2-aqueous phase interface to the volume of the aqueous phase. A subcritical extraction of L. plantarum cells with CO2 followed by GC-analysis of the extracts demonstrated that fatty acids in form of triglycerides or phospholipids were extracted off the cellular cytoplasmic membrane. The bactericidal effect of liquid and critical CO2 thus appears to involve the extraction of membrane compounds.

Original languageEnglish
Pages (from-to)317-324
Number of pages8
JournalProgress in Biotechnology
Volume19
Issue numberC
DOIs
StatePublished - 2002

Fingerprint

Dive into the research topics of 'Effect of compressed gases on the high pressure inactivation of Lactobacillus plantarum TMW 1.460'. Together they form a unique fingerprint.

Cite this