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

二氧化碳微高压巴氏杀菌技术应用于梅博世、果渣、非巴氏清酒、发酵鱼露等产品。这些巴氏灭菌可以在小于1mpa的条件下进行，对应于日本法律限制的上限。然而，微生物巴氏灭菌的机理和适用微生物的范围尚未得到很好的研究。因此，本项目旨在研究1)二氧化碳微高压条件下酿酒酵母的基因组学和代谢组学分析；2)利用微生物类型培养物收集适用微生物的巴氏灭菌分析。通过这些研究，将积累有关二氧化碳微高压巴氏灭菌的基本信息。

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.