The role of lipids in controlling microbial growth

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 benzole acids) emulsions as well as the influence of their structures on the food stability.