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Growth inhibitory effect of hydrophobic-gas pressure on bacteria within a food model

机译：疏水性气压对食物模型中细菌的生长抑制作用

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The growth inhibitory effect on bacteria on and in a food model was studied by making the water structured under the xenon - gas pressure. The effect on the bacteria was enhanced as the development of structured water formation with increase inthe xenon - gas partial pressure ranging from 0.15 to 0.93 MPa. In addition, the influence of the distance from the surface of the food model to the bacteria on its growth inhibitory was negligible, and almost the same effect was observed in the region of the distance shorter than 4.3 mm. Further, the significant difference of the growth inhibitory effect among four bacterial strains was observed, and this method indicated the greater effect on the gram - negative bacteria than the gram-positive ones.
机译：通过使水在氙气压力下结构化，研究了食品模型上和模型中对细菌的生长抑制作用。随着结构化水形成的发展，随着氙气分压从0.15到0.93 MPa的增加，对细菌的影响也增强了。另外，从食物模型的表面到细菌的距离对细菌生长抑制的影响可以忽略不计，并且在距离小于4.3mm的区域中观察到几乎相同的效果。此外，观察到四种细菌菌株之间的生长抑制作用有显着差异，并且该方法表明对革兰氏阴性细菌的作用大于革兰氏阳性细菌。

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