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B. Mvou Lekogo, L. Coroller, A. G. Mathot, P. Mafart and I. Leguerinel, “Modelling the Influence of Palmitic, Palmitoleic, Stearic and Oleic Acids on Apparent Heat Resistance of Spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3,” International Journal of Food Microbiology, Vol. 141, No. 3, 2010, pp. 242-247. doi:10.1016/j.ijfoodmicro.2010.05.023

has been cited by the following article:

• TITLE: Influence of Long Chain Free Fatty Acids on the Thermal Resistance Reduction of Bacterial Spores

  AUTHORS: Brice Mvou Lekogo, Louis Coroller, Pierre Mafart, Ivan Leguerinel

  KEYWORDS: Free Fatty Acid; Bacterial Spores; Heat Resistance

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9A, September 3, 2013

  ABSTRACT: Aims: The objective of this study was to investigate the effect of free fatty acid length chain and unsaturated bond number on the heat resistance and recovery media of bacterial spores. Methods and results: For 6 species, bacterial spore heat resistances were estimated at different free fatty acid concentrations added to heating media or in recovery media. The addition of free fatty acids to heating media has a slight influence on the heat resistance of bacterial spores whatever the species or type of acid studied. On the contrary, the addition of free fatty acids to the recovery medium after the heat treatment greatly reduces the ability to bacterial spores to recover and form colonies. This effect varies depending on chain length, unsaturated bond number of fatty acid and on the bacterial strain studied. Conclusion: The presence of free acids in the recovery media is an additive stress which decreases the capability of injured spores to germinate and grow thereafter. Significance and impact of this study: The impact of free fatty acids presented in this study can be taken into account to reduce the thermal intensity of food sterilization in relation to their availability in food matrix.