ABSTRACT
High hydrostatic pressure (HP) processing is a nonthermal technology for microbial inactivation, which can inactivate microorganisms while preventing alterations in the avor and nutrient contents of foods (Gänzle et al. 2001; Patterson et al. 2007). Since the 1990s, the development and commercial introduction of this technology has encouraged researchers to focus mainly on the inactivation of food-borne pathogens and spoilage organisms typically using HP treatment in the range of 200-800 MPa (Michiels et al. 2008). Recently, it has been proposed that HP processing may be potentially suitable not only for microbial inactivation but also for alteration of characteristics of agricultural products. HP treatment in the range of approximately 100-400 MPa can induce a transformation of agricultural products into an alternative form, where membrane systems are damaged (Ueno et al. 2009c) but certain enzymes are still active. HP-induced transformation, or “Hi-Pit (Ueno et al. 2009a)”, of agricultural products has been successfully applied for the generation of functional compounds in agricultural products. High accumulation of γ-aminobutyric acid (GABA) and free amino acids in watersoaked brown rice (Kinefuchi et al. 1999; Shigematsu et al. 2010a, d) and soybeans (Ueno et al. 2010, 2013) were enhanced by HP treatment. Ueno et al. also
13.1 Introduction ..................................................................................................299 13.2 Pressure Inactivation of Microorganisms .....................................................300 13.3 A High-Throughput Method for Pressure Microbial Inactivation Analysis ..... 301 13.4 Relationship between Environmental Stress Response and
Piezotolerance in E. coli ...............................................................................302 13.5 Piezotolerant and Piezosensitive Mutants of S. cerevisiae ...........................306 13.6 Conclusions ................................................................................................... 314 References .............................................................................................................. 315
reported that HP treatment caused the formation of green-blue compounds in turnip roots (Ueno et al. 2009b).
