Comparative Study between Gas Chromatography and Ion-exchange Chromatography on Amino Acid Analysis of Foods |
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| Authors: | Makoto Tajima Suzue Tadokoro-Yasui Tadanao Suzuki Kuniko Shinoda-Kenmochi Taeko Kitano Keiko Tsuchiya |
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| Affiliation: | 1. National Food Research Institute, Ministry of Agriculture and Forestry, Koto-ku, Tokyo;2. Tachikawa College of Tokyo, Akishima-shi, Tokyo |
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| Abstract: | Lactobacillus brevis and Saccharomyces cerevisiae were completely sterilized by the supercritical (SC) CO2 micro-bubble method. Gaseous (G) and liquid (LQ) CO2 were used in a similar manner to compare the sterilizing effect. Among the three treatments, the microorganisms were only effectively sterilized by the SC CO2 treatment at 25 MPa and 35°C. |
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