Studies on mecahnisms and application of carbon dioxide petite high pressure pasteurization technology.

将二氧化碳小型高压杀菌技术应用于鱼露、果露、未经巴氏杀菌的清酒、发酵鱼露等。这些巴氏杀菌可以在低于1兆帕的条件下进行，对应于日本法律限制的上限范围。然而，微生物如何巴氏杀菌的机制或适用微生物的范围还没有得到很好的研究。因此，本项目旨在研究1)酿酒酵母在二氧化碳浓度较低的高压条件下的基因组和代谢组学分析，以及2)利用微生物类型培养物对适用微生物进行巴氏杀菌。通过这些研究，将积累有关二氧化碳小型高压巴氏杀菌的基本信息。

Carbon dioxide petite high pressure pasteurization technology was applied to Umeboshi, fruit deuce, non-pasteurized Sake, fermented fish sauce, and so on. These pasteurization can be carried out under less than 1 MPa, corresponding to upper range restricted by Japanese law. However, the mechanisms how microbes pasteurized or the ranges for applicable microbes are not yet well studied. Thus, this project aimed to study 1) genomics and metabolomics analysis of Saccharomyces cerevisiae under carbon dioxide petite high pressure conditions and 2) pasteurization profiling of applicable microbes using microbial type culture collections. With these studies fundamental information concern to carbon dioxide petite high pressure pasteurization will be accumulated.