The inhibition by CO<sub>2</sub> of the growth and metabolism of micro‐organisms

Dixon, Neil M.; Kell, Douglas B.

doi:10.1111/j.1365-2672.1989.tb03387.x

Cited by 437 publications

(267 citation statements)

References 171 publications

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“…However, Maniar et al (1994) showed no changes in the L*, a*, and b* values of Cottage cheeses stored at 4°C for treatments (marked samples, packed samples in air, 100% CO 2 , 100% N 2 , and 75% CO 2 /25% N 2 ) and observed only minor differences, which were considered to be instrument-related noise and variations in sample presentation (Clydesdale 1969;Dixon and Kelly 1988). The findings by Favati et al (2007) were in line with these results, in which the authors proposed that storage conditions (i.e., gas composition, storage duration, and storage temperature) were not able to have a significant influence on the color of Provolone cheese.…”

Section: Colormentioning

confidence: 99%

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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Section: Colormentioning

confidence: 99%

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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“…It is suggested that the CO 2 inhibitory effect may be linked to changes in permeability and structure of cell membrane and to changes of enzymatic synthesis at the cytoplasm (DIXON; KELL, 1989). Some authors also demonstrated that pressurized CO 2 causes cell disruption when pressure as low as 5 MPa is suddenly released (SHIMODA et al, 2001;DEBS-LOUKA et al, 1999;YANG;CHEN, 1992).…”

Section: Introductionmentioning

confidence: 99%

“…The inhibitory effect of carbon dioxide (CO 2 ) on the growth of some microorganisms is well known (DIXON; KELL, 1989), and it is widely used for microbial control in many commercial applications.…”

Section: Introductionmentioning

confidence: 99%

Pre-treatment of thermoduric spores in CO2 modified atmosphere and their survivability during food extrusion

Fraiha

Ferraz

Biagi

2011

Ciênc. Tecnol. Aliment.

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“…When a plant tissue is stored under a higher CO 2 content, its RR decreases [9,10] and climacteric plant tissues become less sensitive to ethylene [11]. Carbon dioxide also inhibits the growth of numerous microorganisms [12]. However, since CO 2 has some phytotoxic effects, its content in storage atmospheres must not be too high.…”

Section: Influence Of O 2 and Co 2 Contentsmentioning

confidence: 99%

Procedure to optimize modified atmosphere packaging for fruit

Varoquaux¹,

Gouble²,

Ducamp³

et al. 2002

Fruits

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-Introduction. The respiration of living plant tissues and the diffusion of gases through the packaging material modify the atmosphere composition in the fresh product package. This modified atmosphere (MA) can be beneficial to the storage of fruit tissues, but, if the permeances of the films are not properly optimized, the MA may be inefficient or even detrimental. To define the optimal permeances (or permeability) for O 2 , CO 2 and water vapor of the packaging film, the respiration rate of plant tissue must be measured as a function of temperature and atmosphere, and the O 2 and CO 2 concentrations that maximize shelf life must be determined. The best combination of packaging films, type and condition of fresh produce and storage temperature may be computed and verified experimentally. Materials and methods. The work presents methods for measurement of the respiration rate of plant tissue, then the influence of temperature and the influence of O 2 and CO 2 contents are studied. This makes it possible to determine the optimal O 2 and CO 2 concentrations and the optimal gas transmission rates of packaging material. Lastly, experiments regarding the simulation of modified atmospheres are described. Conclusion. The methodology presented in our work provides helpful information to meet the need of optimal fruit and vegetable packaging.Fruits / controlled atmosphere storage / gas exchange / polyethylene film / methods Méthode permettant d'optimiser l'emballage des fruits sous atmosphère modifiée.Résumé -Introduction. La respiration de tissus végétaux vivants et la diffusion des gaz au travers du film d'emballage modifient la composition de l'atmosphère du produit frais conditionné. Cette atmosphère modifiée (AM) peut être bénéfique au stockage des tissus de fruit, mais si la perméance du film n'est pas correctement optimisée, l'AM peut être inefficace ou même nuisible. Pour définir les meilleures perméances du film d'emballage (ou perméabili-tés) pour O 2 , CO 2 et la vapeur d'eau, le taux respiratoire du tissu végétal doit être mesuré en fonction de la température et de l'atmosphère, et les meilleures concentrations en O 2 et CO 2 , pour assurer la durée de conservation optimale, doivent être déterminées. La meilleure combinaison des films, du type et des conditions d'emballage du produit frais et de la tempéra-ture de stockage peut être modélisée et vérifiée expérimentalement. Matériel et méthodes. Le document présente les méthodes de mesure du taux respiratoire du tissu végétal, puis l'influence de la température et l'influence en O 2 et CO 2 sur le contenu sont étudiées. Cela permet de déterminer les concentrations optimales en O 2 et CO 2 et les taux optimaux de transmission de gaz au travers du film d'emballage. Enfin, des expérimentations concernant la simulation des atmosphères modifiées sont décrites. Conclusion. La méthodologie présentée dans ce travail fournit des informations utiles pour répondre au besoin d'un meilleur emballage pour les fruits et légumes.Fruits / stockage en atmosphère contrô...

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The inhibition by CO₂ of the growth and metabolism of micro‐organisms

Cited by 437 publications

References 171 publications

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Pre-treatment of thermoduric spores in CO2 modified atmosphere and their survivability during food extrusion

Procedure to optimize modified atmosphere packaging for fruit

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The inhibition by CO2 of the growth and metabolism of micro‐organisms

Cited by 437 publications

References 171 publications

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Pre-treatment of thermoduric spores in CO2 modified atmosphere and their survivability during food extrusion

Procedure to optimize modified atmosphere packaging for fruit

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The inhibition by CO₂ of the growth and metabolism of micro‐organisms