References
- Boorman, G.A.; Dellarco, V.; Dunnick, J.K.; Chapin, R.E.; Hunter, S.; Hauchman, F. Drinking water disinfection byproducts: review and approach to toxicity evaluation. Environ. Health Perspect. 1999, 107(Suppl. 1), 207–217.
- Fabbricino, M.; Korshin, G.V. Formation of disinfection by-products and applicability of differential absorbance spectroscopy to monitor halogenation in chlorinated coastal and deep ocean seawater. Desalin. 2005, 176, 57–69.
- Von Gunten, U. Ozonation of drinking water: Part II. Disinfection and by-product formation in presence of bromide, iodide or chlorine. Water Res. 2003, 37, 1469–1487.
- Werschkun, B.; Sommer, Y.; Banerji, S. Disinfection by-products in ballast water treatment: An evaluation of regulatory data. Water Res. 2012, 46, 4884–4901.
- Garcia-Gonzalez, L.; Geeraerd, A.H.; Spilimbergo, S.; Elst, K.; Van Ginneken, L.; Debevere, J.; Van Impe, J.; Devlieghere, F. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. Int. J. Food Microbiol. 2007, 117 (1), 1–28.
- Zhang, J.; Davis, T.A.; Matthews, M.A.; Drews, M.J.; LaBerge, M.; An, Y.H. Sterilization using high-pressure carbon dioxide. J. Supercrit. Fluid. 2006, 38(3), 354–372.
- Silva, J.M.; Rigo, A.A.; Dalmolin, I.A.; Debien, I.; Cansian, R.L.; Oliveira, J.V.; Mazutti, M.A. Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide. Food Cont. 2013, 29(1), 76–81.
- Hong, S.I.; Park, W.S.; Pyun, Y.R. Inactivation of Lactobacillus sp. from kimchi by high pressure carbon dioxide. LWT-Food Sci. Technol. 1997, 30, 681–685.
- Hong, S.I.; Pyun, Y.R. Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide. J. Food Sci. 1999, 64, 728–733.
- Dillow, A.K.; Dehghani, F.; Hrkach, J.S.; Foster, N.R.; Langer, R. Bacterial inactivation by using near and supercritical carbon dioxide. Proc. Nati. Acad. Sci. U.S.A. 1999, 96(18), 10344–10348.
- Fraser, D. Bursting bacteria by release of gas pressure. Nature 1951, 167(4236), 33–34.
- Spilimbergo, S.; Elvassore, N.; Bertucco, A. Microbial inactivation by high-pressure. J. Supercrit. Fluid. 2002, 22(1), 55–63.
- Ferreira, E.H.d.R.; Rosenthal, A.; Calado, V.; Saraiva, J.; Mendo, S. Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles. J. Food Eng. 2009, 95, 664–669.
- Kobayashi, F.; Hayata, Y.; Kohara, K.; Muto, N.; Osajima, Y. Application of supercritical CO2 bubbling to inactivate E. coli and coliform bacteria in drinking water. Food Sci. Technol. Res. 2007, 13(1), 20–22.
- Kobayashi, F.; Yamaza, F.; Ikeura, H.; Hayata, Y.; Muto, N.; Osajima, Y. Inactivation of microorganisms in untreated water by a continuous flow system with supercritical CO2 bubbling. J. Water Environ. Technol. 2009, 7(4), 241–250.
- Kobayashi, F.; Hayata, Y.; Ikeura, H.; Tamaki, M.; Muto, N.; Osajima, Y. Inactivation of Escherichia coli by CO2 microbubbles at a lower pressure and near room temperature. Trans. ASABE 2009, 52(5), 1621–1626.
- Cheng, X.; Imai, T.; Teeka, J.; Yamaguchi, J.; Hirose, M.; Higuchi, T.; Sekine, M. Inactivation of Escherichia coli and bacteriophage T4 by high levels of dissolved CO2. Appl. Microbiol. Biotechnol. 2011, 90(4), 1493–1500.
- Vo, H.T.; Imai, T.; Teeka, J.; Sekine, M.; Kanno, A.; Le, T.V.; Higuchi, T.; Phummala, K.; Yamamoto, K. Comparison of disinfection effect of pressurized gases of CO2, N2O, and N2 on Escherichia coli. Water Res. 2013, 47(13), 4286–4293.
- Vo, H.T.; Imai, T.; Ho, T.T.; Sekine, M.; Kanno, A.; Higuchi, T. Inactivation effect of pressurized carbon dioxide on bacteriophage Qβ and ΦX174 as a novel disinfectant for water treatment. J. Environ. Sci. 2014, 26(6), 497–505.
- Erkmen, O.; Kamaran, H. Kinetic studies on the high pressure carbon dioxide inactivation of Samonella typhimurium. J. Food Eng. 2001, 50, 25–28.
- Hutkins, R.W.; Nannen, N.L. pH homeostasis in lactic-acid bacteria. J. Dairy Sci. 1993, 76, 2354–2365.
- Vo, H.T.; Imai, T.; Ho, T.T.; Dang, T.-L.T.; Hoang, S.A. Potential application of high pressure carbon dioxide in treated wastewater and water disinfection: Recent overview and further trends. J. Environ. Sci. 2015, 36, 38–47.
- Isenschmid, A.; Marison, I.W.; von Stockar, U. The influence of pressure and temperature of compressed CO2 on the survival of yeast cells. J. Biotechnol. 1995, 39, 229–237.
- Kim, S.R.; Rhee, M.S.; Kim, B.C.; Lee, H.; Kim, K.H. Modeling of the inactivation of Salmonella typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline. J. Microbiol. Methods 2007, 70, 132–141.
- Kim, SR.; Park, H.J.; Yim, D.S.; Kim, H.T.; Choi, I.-G.; Kim, K.H. Analysis of survival rates and cellular fatty acid profiles of Listeria monocytogenes treated with supercritical carbon dioxide under the influence of cosolvents. J. Microbiol. Methods 2008, 75, 47–54.
- Lin, H.M.; Yang, Z.; Chen, L.F. Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure. Chem. Eng. J. 1993, 52(1), B29–B34.
- Garcia-Gonzalez, L.; Geeraerd, A.H.; Elst, K.; Van Ginneken, L.; Van Impe, J.F; Devlieghere, F. Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization. J. Supercrit. Fluid. 2009, 51, 74–82.