TRIBUTYRIN AGAR BASE W/O TRIBUTYRIN

Description

Many foods contain significant amount of fats that may be susceptible to hydrolysis. The free fatty acids (FFA) liberated by hydrolysis of fat can be responsible for unpleasant flavous or they may oxidize to compounds with undesirable flavour notes. Many of the problems of fat breakdowns in foods are non-microbial in origin, but numerous bacteria, yeasts and moulds produce lipolytic enzymes that are capable of causing both hydrolytic and oxidative deterioration of fats when present in food samples. Tributyrin is the simplest triglyceride occurring in natural fats and oils. It is hydrolyzed by some microorganisms that do not hydrolyze other triglycerides or fats containing longer chain fatty acids. However, for screening purposes, to enumerate lipolytic microorganisms of potential importance in foods, it is the substrate of choice. Tributyrin degradation by the microorganisms is indicated by clear zones surrounding the lipolytic colonies in the otherwise turbid culture medium. Lipolytic organisms render the medium transparent by converting the fat to water soluble butyric acid. The medium should have a uniform turbid emulsion for the effectiveness of the assay.