Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2006.05a
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- Pages.329-332
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- 2006
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
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
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