Antimicrobial activities of fatty acid esters against B. stearothermophilus strains isolated from liquid seasoning
2006
Fujimoto, A.(Kyowa Hakko Foods Specialties Co. Ltd., Ami, Ibaraki (Japan). Food Creation Center) | ; Torii, K. | ; Watanabe, M. | ; Miyamoto, T.
Antimicrobial activities of fatty acid esters were examined on B. stearothermophilus strains with different germination rates in a liquid seasoning. The fatty acid esters with high hydrophobicity had strong antimicrobial activity toward B. stearothermophilus strains that showed a high germination rate in the chicken extract used as a liquid seasoning. Monoglycerol monocaprylate and diglycerol monopalmitate were the most active toward B. stearothermophilus strains among the fatty acid esters tested. On the other hand, sugar esters had strong antimicrobial activity toward B, stearothermophilus as the content of the monoester rose. When combined with heating sterilization, the concentration of fatty acid esters required to inhibit the germination and growth of B. stearothermophilus spores was decreased to 1/10- 1/50 of that of fatty esters used alone. Among them, diglycerd mononyristate was the most effective. Sensory evaluation of the triangular test revealed no significant difference between the chicken extracts with or without fatty acid esters at 0.01 to 0.05%. These results suggest that, to prolong the shelf life of the chicken extracts, it is important to identify the Bacillus strain that causes putrefaction of the extract, and then select the most effective fatty acid ester to inhibit the germination and growth of the strain.
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