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Temperature-dependency on the inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles

  • Fumiyuki KobayashiEmail author
  • Sachiko Odake
Original Article
  • 5 Downloads

Abstract

Temperature-dependency on cell membrane injury and inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (MBCO2) was investigated. The number of surviving S. pastorianus cells after MBCO2 treatment detected with yeast and mould agar (YMA, an optimum agar) was higher than that with YMA adding 2.5 g/L sodium chloride and yeast nitrogen base agar (a minimum agar). However, the decrease of the surviving number by thermal treatment was not changed among above agars used. The fluorescence polarization (FP), which indicated the phase transition of the membrane of S. pastorianus cells treated with MBCO2 increased with increasing temperature. The activity of the alkaline phosphatase (AP), a periplasmic enzyme, in S. pastorianus cells after MBCO2 and thermal treatments increased with the FP but was reduced by further increasing temperature. The FP and AP activities after MBCO2 treatment increased at a temperature lower than the temperature of the thermal treatment. In addition, intracellular pH of S. pastorianus decreased by the MBCO2 treatment at lower temperature with increasing pressure. Therefore, it was revealed that phase transition of the cell membrane and inactivation of S. pastorianus was caused by MBCO2 treatment at lower temperature than thermal treatment and that the effect was induced by the dissolved CO2 and increased with increasing pressure.

Keywords

Cell membrane injury Inactivation Intracellular pH Low-pressure carbon dioxide microbubbles Saccharomyces pastorianus 

Notes

Acknowledgements

We thank Riho Takanashi and Yuhei Kameda of the Faculty of Applied Life Science, Nippon Veterinary and Life Science University (Musashino, Japan) for experimental assistance. A part of this study was financially supported by Mishima Kaiun Memorial Foundation (Tokyo, Japan) in 2016.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Faculty of Applied Life ScienceNippon Veterinary and Life Science UniversityMusashinoJapan

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