The effects of high-pressure carbonation on killing of Saccharomyces cerevisiae were investigated under several conditions of pressure (4, 6, 8,10 MPa) and temperature (30, 34, 36, 38℃). Death of the microorganisms followed first-order kinetics. The obtained D-values were 0.14 min at 8 MPa-38℃, and 0.15 min at 10 MPa-36℃. The log D-values were related linearly to the treatment temperature and to the dissolved CO{sub}2 concentration. The value for the thermal resistance constant was 9.5℃ in media including significant levels of CO{sub}2, and the value of CO{sub}2 resistance constant was 7.2 γ. These results permitted the estimation of D-values at any temperature and CO{sub}2 concentration. Additional investigation indicated that high-pressure carbonation is effective for enzyme inactivation. According to these investigations, anti-microbial system was developed with micro-bubbles of supercritical carbon dioxide. This new system was named Micro-Bubbling CO{sub}2 Sterilization System (MBSS-1000).
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