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Hydrostatic pressure treatment of food has attracted attention because it can inactivate microorganisms without heating. To understand the changes in microbial proliferation, we selected Escherichia coli, Bacillus cereus and Saccharomyces cerevisiae. The generation time of each microorganism was determined based on the number of viable cells before and after application of pressure of 20 to 50 MPa for 6 to 24 hours at 10 to 45℃. The pressure values at which the proliferation of microorganismsdoi:10.3136/fstr.24.289 fatcat:uddm32mtqbgbhcxlaafx7on3yu