The durability of the bactericidal effect of supercritical CO2 bubbling of E. coli bacteria
2007
Kobayashi, F.(Meiji Univ., Kawasaki, Kanagawa (Japan). School of Agriculture) | Ikeura, H. | Hayata, Y.
The durability of the bactericidal effect of supercritical CO2 bubbling (the SC-CO2 treatment) on E. coli bacteria during storage at 37 deg C was investigated. In model water samples containing 10E6 and 10E2 CFU/ml, the number of survival E. coli cells after the SC-CO2 treatment increased gradually during storage for 3 days and eventually equaled the number of non-treated E. coli cells. Also, after model water samples containing 10E6, 10E7 or 10E8 CFU/ml of E. coli cells were sterilized completely by SC-CO2 and autoclaving, we added 10E6 CFU/ml of E. coli cells and stored the samples for 3 days at 37 deg C. The number of added cells in both model water samples contained 10E8 CFU/ml killed E. coli cells treated with the SC-CO2 and autoclave increased 10E4 fold, whereas the number of E. coli cells decreased in distilled water. The number of added cells in the model water sample contained 10E7 CFU/ml killed E. coli cells increased 10 fold. However, number of added cells in model water contained 10E6 CFU/ml cells decreased 10 fold. From these results, we concluded that the number of E. coli cells that survive SC-CO2 treatment increased due to ingesting the killed E. coli cells as nutrition.
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