Abstract: E.coli cells were inactivated remarkably by carbon dioxide under elevated pressure.The process can be divided into two stages based on the rate of inactivation: the rate of inactivation was slow at the early stage and increased sharply at the latter stage.The dissolution of CO₂ in the aqueous solution and then diffusion into cells controlled the time and inactivation rate at the early stage.An increase of pressure and temperature enhanced the antimicrobial effect of CO₂ under pressure.Inactivation was accelerated by low pH in the initial environmental condition.Inactivation was affected by agitation and release of pressure, which suggested that the diffusion rate of CO₂ was the key factor dominating the antimicrobial effect of CO₂ under pressure.E.coli cells at the exponential phase were more susceptible to elevated pressure CO₂ treatment.

摘要： 加压二氧化碳对E.coli有明显的致死作用，按照致死速率的快慢，整个过程可分为两个阶段：缓慢死亡期和迅速死亡期.CO₂进入水相和细胞的速率控制着缓慢死亡期的持续时间和致死速率.提高压力和温度有利于提高加压CO₂对E.coli的致死效果.较低的初始环境pH可以加快E.coli在加压CO₂下的死亡.考察了搅拌和泄压方式对加压二氧化碳使E.coli致死效果的影响，结果表明改善二氧化碳的传质速率是提高致死效果的关键.不同菌龄的细胞对加压二氧化碳的敏感程度不同，对数生长期的细胞更易致死.