Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)

Hee Jeong Hwang, Jee Woo Kim, Hye Jae Choi, Jun Bong Choi, Myong Soo Chung

Research output: Contribution to journalArticlepeer-review


In this study, the effect of environmental aw on microbial inactivation by intense pulsed light (IPL) was investigated. Three different microorganisms (Gram-positive bacteria, Gram-negative bacteria, and yeast) were used as test organisms. The effect of environmental aw was assessed by irradiating each microbial suspension in sodium chloride solutions with different environmental aw levels (0.99–0.80). As the aw decreased, the aggregation of intracellular material of cell interior was changed and the cell number was increased. However, there was no significant difference in microbial reduction according to the aw after the 0.23–3.05 J/cm2 of IPL treatment. It was confirmed that yeast had the highest resistance to IPL because of the differences in cell structure and cell wall components between yeast and bacteria. Additional research is needed to clearly understand the inactivation mechanism according to the type of microorganism by controlling aw using various solutes.

Original languageEnglish
Pages (from-to)485-490
Number of pages6
JournalFood Science and Biotechnology
Issue number2
StatePublished - Jan 2024

Bibliographical note

Publisher Copyright:
© 2023, The Korean Society of Food Science and Technology.


  • Intense pulsed light
  • Resistance
  • Water activity
  • Yeast
  • bacteria


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