Growth Inhibition of Microorganisms by Hydrostatic Pressure

Microbial growth modification by compressed gases and hydrostatic pressure.

Studies of the growth-modifying actions for Escherichia coli, Saccharomyces cerevisiae, and Tetrahymena thermophila of helium, nitrogen, argon, krypton, xenon, and nitrous oxide led to the conclusion that there are two definable classes of gases. Class 1 gases, including He, N(2), and Ar, are not growth inhibitors; in fact, they can reverse the growth inhibitory action of hydrostatic pressures....

Adaptation of Saccharomyces cerevisiae to high hydrostatic pressure causing growth inhibition.

Genome-wide mRNA expression profiles of Saccharomyces cerevisiae growing under hydrostatic pressure were characterized. We selected a hydrostatic pressure of 30 MPa at 25 degrees C because yeast cells were able to grow under these conditions, while cell size and complexity were increased after decompression. Functional characterization of pressure-induced genes suggests that genes involved in p...

Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms

Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect on the cost of HHP processing it may be reasona...

REOVIRUS GROWTH INHIBITION BY ROTAVIRUS FOLLOWING COINFECTION

High hydrostatic pressure

The use of high pressure processing (HPP) in the food industry was developed as an alternative to common thermal processes, such as pasteurization and sterilization, to produce a microbiologically safe food while avoiding and reducing undesirable changes in sensory, physiochemical and nutritional properties of foods. The use of high pressure at high temperatures as a tool for sterilization (hig...