Inhibition of Bacillus stearothermophilus spores in a liquid medium by free fatty acids with and without heat: possible mechanisms for the microbiological stability of canned fat-duck liver
2002
Tremoulet, F. | Rabier, P. | Gas, G.
The mechanisms involved in the low-temperature sterilization of fat-duck liver (foie gras) are unclear. We have studied the antimicrobial action of its free fatty acids (FFA) on Bacillus stearothermophilus spores in liquid medium. The fat-liver FFA were identified and assayed, and their action on growth and heat resistance investigated. The major FFA were found to be palmitic, palmitoleic, stearic, linoleic, and oleic acids, the latter (C18:1) being the most abundant. The amount of these FFA in foie gras is much greater than their minimal inhibitory concentrations. They all increased thermal inactivation of B. stearothermophilus spores in our model system and so could contribute to the microbial stability of tinned foie gras.
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