The inactivation kinetics of food poisoning microorganisms using a combined treatment of carbon dioxide (CO 2 ) with high hydrostatic pressure (HHP) was investigated. Staphylococcus aureus, Fusarium oxysporum, and Fusarium sporotrichioides were totally inactivated by a combined treatment of carbonation and HHP at 500 MPa. Bacillus subtilis, a spore forming bacteria, were not completely inactivated after the combined treatment. The microorganisms treated by carbonation and HHP were exponentially reduced in a pressure range and the D p -value, the Z p -value, and the activation volume were determined. UV absorbing materials leaked from injured cells. Morphological changes of the cells were observed by scanning and transmission electron microscopy.

: Microbial transglutaminase (MTGase) forms nondisulfide covalent crosslinks in proteins. Changes in activity of MTGase from Streptoverticillium mobaraense after exposure to pressure (100 to 600 MPa for 10 to 60 min, respectively) were analyzed. MTGase activity increased linearly with enzyme concentration, regardless of pressures in the range examined. The Vmax value was changed by pressure while the Km value was independent of pressure. Sodium chloride (0 to 0.86 N) apparently caused MTGase destabilization under pressure. Oscillatory pressurization (400 to 600 MPa, 25°C, 10 min/cycle, 0 to 5 cycles) resulted in a higher degree of inactivation when pressures were greater than 500 MPa. MTGase maintained 60% of its initial activity even after pressurization at 600 MPa for 60 min, indicating that MTGase was pressure‐resistant as compared to other enzymes.

Zouboulis CC, Nogueira da Costa A, Makrantonaki E et al. Alterations in innate immunity and epithelial cell differentiation are the molecular pillars of hidradenitis suppurativa.

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