Intracellular acidification and damage of cellular membrane of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles
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- 作者：Fumiyuki Kobayashi ; fkoba@nvlu.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Sachiko Odake odake@nvlu.ac.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Intra/extra cellular pH ; Low-pressure carbon dioxide microbubbles ; Propidium iodide uptake ; Saccharomyces pastorianus
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：365-370
- 全文大小：709 K
文摘
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Inactivation of Saccharomyces pastorianus by MBCO2 was related to temperature or pressure.
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The pHex of S. pastorianus significantly decreased even by MBCO2 at low temperature.
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The pHin of S. pastorianus decreased by increasing temperature or pressure of MBCO2.
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PI uptake ratio of S. pastorianus increased with temperature or pressure of MBCO2.
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