A simple test for use in experiments on the occurrence and the prevention of microbial lipolytic spoilage in foods
article
A simple model test for microbial lipolytic spoilage in foods has been developed, wherein both pH-changes in the aqueous phase and partition equilibria between lipid and aqueous phase is accounted for. The lipid phase is represented by hydrogenated coconut oil; the aqueous phase by a dextrose/yeast-extract/nutrient solution-containing 10% glycerol when testing esters of gallic acid-and the infection by 104 cells/ml of Candida lipolytica. Lipolysis is followed by titration of the free fatty acids formed. In this test butyl gallate, octyl gallate, dehydroacetic acid, sorbic acid and benzoic acid turned out to be more or less powerful inhibitors of lipolytic spoilage, whereas dodecyl gallate was found inactive. © 1955 Boekhandel en Uitgeversmaatschappij.
TNO Identifier
226648
ISSN
00036072
Source
Antonie van Leeuwenhoek, 21(1), pp. 247-251.
Pages
247-251
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