Note: Effects of Carbon Dioxide Pressure on Saccharomyces cerevisiae

Abstract

Saccharomyces cerevisiae in potato dextrose broth was subjected to carbon dioxide pressure treatments at 25, 50, 75 and 100 atm at 40 oC, and at 50 atm at 20, 30 and 50 oC. All initially inoculated S. cerevisiae were inactivated after 10 h at 25 atm CO2 pressure and 40 oC while they were inactivated after 12 h at 50 atm and 20 oC. The inactivation effects of CO2 pressure increased with temperature from 25 to 50 oC. All initially inoculated S. cerevisiae was inactivated at 40°C under 50,75 and 100 atm CO2 pressure after 130,70 and 60 min, respectively. Two inactivation phases in the inactivation curves were observed. The early phase was characterized by a slow rate of decrease in number of S. cerevisiae, however this rate increased sharply at a later second phase. Inactivations of S. cerevisiae were sensitive to pressure, temperature and exposure time. (A)