Research Article
Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid
Table 3
Effect of various experimental autoclaving conditions and different fatty acids (10% w/w) on control of bacteria in truffle sauce.
| | Sample ID | Autoclaving conditions ID | Bacteriological analyses | Stearic acid | Linoleic acid | Control |
| | P1.C | A | TAB (CFU/g) | 260 ± 1.3 | 160 ± 0.8 | 270 ± 1.3 | | P1.1 | Clostridium spp. (CFU/g) | <1 | <1 | <1 | | P1.2 | C. perfringens (CFU/g) | <1 | <1 | <1 |
| | P2.C | B | TAB (CFU/g) | 120 ± 1.0 | <10 ± 0.2 | 180 ± 1.1 | | P2.1 | Clostridium spp. (CFU/g) | <1 | <1 | <1 | | P2.2 | C. perfringens (CFU/g) | <1 | <1 | <1 |
| | P3.C | C | TAB (CFU/g) | 250 ± 0.9 | 150 ± 0.6 | 320 ± 1.4 | | P3.1 | Clostridium spp. (CFU/g) | <1 | <1 | <1 | | P3.2 | C. perfringens (CFU/g) | <1 | <1 | <1 |
| | P4.C | D | TAB (CFU/g) | 200 ± 0.8 | <10 ± 0.1 | 280 ± 1.4 | | P4.1 | Clostridium spp. (CFU/g) | <1 | <1 | <1 | | P4.2 | C. perfringens (CFU/g) | <1 | <1 | <1 |
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