Effects of Sucrose Esters of Fatty Acids on Flat Sour Spoilage by Obligate Anaerobes

DOI 3 Citations

Bibliographic Information

Other Title
  • 偏性嫌気性細菌によるフラットサワー変敗に対するショ糖脂肪酸エステルの添加効果
  • A New Type of Flat Sour Spoilage. VI
  • 新しいタイプのフラットサワー変敗 (第6報)

Description

The effects of two commercial emulsifiers (sucrose esters of fatty acids with C16 and C18 fatty acid moieties) on the growth, germination and/or outgrowth of six strains of the causative bacteria of O. A. flat sour spoilage were studied.<br>In the TSiF medium, both emulsifiers at concentrations higher than 100ppm inhibited the growth of all six strains. For germination and/or outgrowth, the minimal inhibitory concentration (MIC) of one of the emulsifiers was 10ppm and that of the other was 10 to 100ppm depending on the strain.<br>In the coffee medium, the highest MIC of both emulsifiers for growth, germination and/or outgrowth was 300ppm. In the shiruko medium, the highest MIC of one of the emulsifiers for growth was 5000ppm and that of the other was 6000ppm. The highest MIC of both emulsifiers for germination and/or outgrowth was 5000ppm.<br>It is concluded that the sucrose esters can prevent O. A. flat sour spoilage at 300ppm in canned coffee and at 5000ppm in canned shiruko. It is suggested that the addition of the sucrose esters would effectively prevent the spoilage of canned drinks kept hot in vending machines in Japan.

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Details 詳細情報について

  • CRID
    1390001204223015424
  • NII Article ID
    130003692305
  • DOI
    10.3358/shokueishi.23.25
  • ISSN
    18821006
    00156426
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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