Preventive effect of monoglycerides against inflation spoilage caused by heterofermentative lactic acid bacteria.

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  • グリセリン脂肪酸エステル類による乳酸菌の膨脹変敗防止効果
  • グリセリン シボウサン エステルルイ ニ ヨル ニュウサンキン ノ ボウチョウ

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Abstract

Inflation (swelling spoilage) of packaged foods is often caused by gas production of heterofermentative lactic acid bacteria. We have investigated the effects of various additives which may suppress the growth of the bacteria on the gas production, and in this report, the effect of monoglycerides and spices are described. Monocaprylin, monocaprin and monolaurin suppressed the gas production when they were added into liquid media at 0.1-0.3%. Monocaprin had the highest effect of the three. However, the effects of the monoglycerides were reduced after they were heated with potatostarch at temperatures above 65°C, which is a little higher than the gelatinization temperature of the starch. Clove, rosemary and garlic also suppressed the gas production at higher concentrations than 0.04%, 0.2% and 0.1%, respectively. Furthermore, the addition of any one of the spices even at a lower concentration than the effective one induced the combined preservative effect with monocaprin even in the presence of the starch.

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