Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans
Loading...
Date
Citation for Previous Publication
Fang, Y., Franke, C., Manthei, A., McMullen, L., Temelli, F., & Gänzle, M. G. (2021). Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans. Journal of Supercritical Fluids, 175. https://doi-org.login.ezproxy.library.ualberta.ca/10.1016/j.supflu.2021.105272
Link to Related Item
Abstract
Description
Decontamination of low aw foods without impairing the food quality is challenging, particularly for sprouting seeds. This study aimed to explore the lethality of high pressure carbon dioxide (HPCD) to Salmonella enterica, E. coli AW1.7, A. niger, P. roquforti, and Fusarium on beans, cereal grains, and ground pepper. The optimal antimicrobial effect of HPCD was achieved by equilibration of the aw to 0.75, followed by soaking in water and treatments with water-saturated CO2. HPCD reduced the viable cell counts of E. coli and Salmonella by 3–10 log(CFU/g), and prevented fungal growth during 10 d of incubation. More than 90% of mung beans germinated but the germination of oats was impaired after fungicidal or bactericidal treatments with HPCD. Overall, HPCD can be a promising antimicrobial treatment but treatment parameters need to be optimized for each type of seed.
Item Type
http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_b1a7d7d4d402bcce http://purl.org/coar/version/c_71e4c1898caa6e32
Alternative
Other License Text / Link
Language
en