The role of lipids in controlling microbial growth

Tim F. Brocklehurst; Peter D.G. Wilson

doi:10.3989/gya.2000.v51.i1-2.408

The role of lipids in controlling microbial growth

Authors

Tim F. Brocklehurst Institute of Food Research Norwich Research Park Colney. NORWICH NR4 7UA, UK.
Peter D.G. Wilson Institute of Food Research Norwich Research Park Colney. NORWICH NR4 7UA, UK.

DOI:

https://doi.org/10.3989/gya.2000.v51.i1-2.408

Keywords:

Emulsions, Food (stability), Microbial growth, Preservatives

Abstract

Many foods are, or contain, emulsions. Growth of microorganisms in emulsions may lend to spoilage by bacteria, yeasts, moulds or food-poisoning bacteria. In biphasic foods (e.g. oil-in-water or water-in-oil emulsions), food structure may influence both rate of growth and conditions under which growth is initiated. The site of occupancy of microorganisms is the aqueous phase. Therefore the chemical composition of this phase is what has a direct influence on the survival and growth of microorganisms. This paper describes the chemical effects of organic acids used as preservatives in oil-in-water (acetic and lactic acids) and water-in-oil (sorbic and benzoic acids) emulsions as well as the influence of their structures on the food stability.

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Published

2000-04-30

How to Cite

Brocklehurst TF, Wilson PD. The role of lipids in controlling microbial growth. Grasas aceites [Internet]. 2000Apr.30 [cited 2024Apr.19];51(1-2):66-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/408

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Issue

Vol. 51 No. 1-2 (2000)

Section

Research

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