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Table 1 Thermal resistance index after optimal LHBP process

From: Effective inactivation of Saccharomyces cerevisiae in minimally processed Makgeolli using low-pressure homogenization-based pasteurization

Pretreatment

Target microorganisms

Yeast D values (min) a

Yeasts (CFU/ml)

Bacteria (CFU/ml)

D 50.5

D 53.5

D 57.5

Untreated

-

-

-

~107

~106

Homogenized only (twice at 25.0 MPa)

-

-

-

~107

~106

Pasteurized only

1.06

1.00

0.22

~107 (after 7 days; at D 50.5)

~103 (after 35 days)

~107 (after 7 days; at D 53.5)

~107 (after 14 days; at D 57.5)

HBP-treated (twice at 25.0 MPa)

0.87

0.63

0.20

~107 (after 7 days; at D 50.5)

102–103 (after 35 days)

~107 (after 7 days; at D 53.5)

< 100 (after 14 day; at D 57.5)

  1. aThermal death time of S. cerevisiae.
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