TITLE:
Influence of Long Chain Free Fatty Acids on the Thermal Resistance Reduction of Bacterial Spores
AUTHORS:
Brice Mvou Lekogo, Louis Coroller, Pierre Mafart, Ivan Leguerinel
KEYWORDS:
Free Fatty Acid; Bacterial Spores; Heat Resistance
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9A,
September
3,
2013
ABSTRACT:
Aims: The objective of this study was to
investigate the effect of free fatty acid length chain and unsaturated bond
number on the heat resistance and recovery media of bacterial spores. Methods and results: For 6 species, bacterial spore heat
resistances were estimated at different free fatty acid concentrations added to
heating media or in recovery media. The addition of free fatty acids to heating
media has a slight influence on the heat resistance of bacterial spores
whatever the species or type of acid studied. On the contrary, the addition of
free fatty acids to the recovery medium after the heat treatment greatly
reduces the ability to bacterial spores to recover and form colonies. This
effect varies depending on chain length, unsaturated bond number of fatty acid
and on the bacterial strain studied. Conclusion: The presence of free acids in the recovery media is an additive stress
which decreases the capability of injured spores to germinate and grow
thereafter. Significance and impact of this study: The impact of free fatty acids presented in this study can be taken into
account to reduce the thermal intensity of food sterilization in relation to
their availability in food matrix.