論文

査読有り
2019年4月

High-throughput screening of food additives with synergistic effects on high hydrostatic pressure inactivation of budding yeast

HIGH PRESSURE RESEARCH
  • Akinori Iguchi
  • ,
  • Masaki Ikarashi
  • ,
  • Akiko Maruyama
  • ,
  • Saori (Ujiie) Hori
  • ,
  • Kazuki Nomura
  • ,
  • Toru Shigematsu

39
2
開始ページ
280
終了ページ
292
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1080/08957959.2019.1597078
出版者・発行元
TAYLOR & FRANCIS LTD

We focused on food additives that enhance the effect of high hydrostatic pressure (HHP) treatment for microbial inactivation. We previously isolated Saccharomyces cerevisiae ultraviolet (UV) mutant strain a1210H12 that does not cause a growth delay under specific high pressure treatment conditions. We conceived that it is possible to screen effective food additives in a high-throughput manner by combining strain a1210H12 with a viable cell count method based on liquid culture, named high-throughput microbial pressure inactivation kinetics analysis system (HT-PIKAS). Here, we analyzed the synergistic effect between food additives and HHP treatment on inactivation of strain a1210H12 using HT-PIKAS. We calculated the inactivation rate in the condition of additive only, HHP treatment only and HHP treatment with additive. As a result, four compounds, benzoic acid, sorbic acid, adipic acid and caproic acid, showed high synergistic effects with HHP treatment and could be selected from more than 30 compounds as safe food additives.

リンク情報
DOI
https://doi.org/10.1080/08957959.2019.1597078
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000464657000001&DestApp=WOS_CPL
ID情報
  • DOI : 10.1080/08957959.2019.1597078
  • ISSN : 0895-7959
  • eISSN : 1477-2299
  • Web of Science ID : WOS:000464657000001

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