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

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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.