Journal of Food Quality / 2019 / Article / Tab 3

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 IDAutoclaving conditions IDBacteriological analysesStearic acidLinoleic acidControl

P1.CATAB (CFU/g)260 ± 1.3160 ± 0.8270 ± 1.3
P1.1Clostridium spp. (CFU/g)<1<1<1
P1.2C. perfringens (CFU/g)<1<1<1

P2.CBTAB (CFU/g)120 ± 1.0<10 ± 0.2180 ± 1.1
P2.1Clostridium spp. (CFU/g)<1<1<1
P2.2C. perfringens (CFU/g)<1<1<1

P3.CCTAB (CFU/g)250 ± 0.9150 ± 0.6320 ± 1.4
P3.1Clostridium spp. (CFU/g)<1<1<1
P3.2C. perfringens (CFU/g)<1<1<1

P4.CDTAB (CFU/g)200 ± 0.8<10 ± 0.1280 ± 1.4
P4.1Clostridium spp. (CFU/g)<1<1<1
P4.2C. perfringens (CFU/g)<1<1<1