Table 3.
Fatty acid (FA) composition, weighted-average melting temperature (WAMT), and the ratio of anteiso-C15:0 to anteiso-C17:0 (Riai-15/ai-17).
| Parameter | Food lipid | DSM 20600T | FFH | FFL 1 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ME | MME | SSE | ME | MME | SSE | ME | MME | SSE | ME | MME | SSE | |
| FA (%) | ||||||||||||
| C12:0 | 7.0 ± 0.4 | 0.7 ± 0.0 | 0.4 ± 0.1 | 0.9 ± 0.2 | ||||||||
| C14:0 | 15.0 ± 0.2 | 3.5 ± 0.6 | 7.0 ± 0.8 | 2.1 ± 0.4 | 0.7 ± 0.1 | 1.0 ± 0.2 | 2.6 ± 0.4 | 0.8 ± 0.3 | 0.9 ± 0.2 | 3.7 ± 1.1 | 0.7 ± 0.0 | 1.0 ± 0.2 |
| iso-C15:0 | 8.7 ± 0.6 | 10.9 ± 0.1 | 10.3 ± 2.1 | 6.6 ± 0.2 | 5.8 ± 0.6 | 5.8 ± 1.6 | 5.8 ± 0.3 | 5.8 ± 0.6 | 5.6 ± 1.7 | |||
| anteiso-C15:0 | 71.0 ± 0.4 | 66.6 ± 1.1 | 66.1 ± 0.9 | 71.1 ± 0.7 | 66.3 ± 0.2 | 57.8 ± 10.0 | 60.8 ± 7.9 | 56.8 ± 1.1 | 55.9 ± 9.8 | |||
| C16:1 cis 9 | 2.0 ± 0.0 | 5.2 ± 0.9 | 6.2 ± 0.6 | 1.0 ± 0.1 | 0.3 ± 0.0 | 0.3 ± 0.1 | 0.7 ± 0.0 | 0.4 ± 0.0 | 1.6 ± 1.5 | 1.0 ± 0.0 | 1.2 ± 0.2 | 1.6 ± 1.3 |
| iso-C16:0 | 0.3 ± 0.1 | 1.7 ± 0.2 | 1.2 ± 0.1 | 0.3 ± 0.2 | 0.8 ± 0.1 | 0.8 ± 0.2 | 0.5 ± 0.1 | 0.7 ± 0.0 | 1.1 ± 0.4 | |||
| C16:0 | 25.6 ± 0.5 | 28.3 ± 0.2 | 14.3 ± 1.2 | 2.7 ± 0.0 | 2.2 ± 0.1 | 5.0 ± 2.1 | 3.2 ± 0.6 | 3.9 ± 0.5 | 10.1 ± 5.6 | 7.8 ± 3.2 | 6.1 ± 0.0 | 10.1 ± 5.2 |
| iso-C17:0 | 0.4 ± 0.0 | 0.4 ± 0.0 | 0.4 ± 0.1 | 0.4 ± 0.1 | 0.4 ± 0.0 | 0.3 ± 0.1 | 0.4 ± 0.1 | 0.3 ± 0.0 | 0.3 ± 0.1 | |||
| anteiso-C17:0 | 8.6 ± 0.4 | 10.7 ± 1.1 | 10.0 ± 0.4 | 10.2 ± 0.5 | 11.3 ± 0.3 | 9.9 ± 3.0 | 9.2 ± 0.3 | 11.3 ± 0.3 | 11.0 ± 1.4 | |||
| C18:2 cis 9,12 | 3.0 ± 0.1 | 9.6 ± 1.7 | 16.2 ± 1.7 | 0.3 ± 0.1 | 1.5 ± 0.0 | 0.7 ± 0.1 | 0.3 ± 0.0 | 1.8 ± 0.0 | 3.6 ± 3.5 | 0.6 ± 0.1 | 2.7 ± 0.0 | 3.7 ± 2.5 |
| C18:1 cis 9 | 18.4 ± 0.2 | 36.7 ± 5.0 | 15.5 ± 4.0 | 2.1 ± 0.2 | 2.3 ± 0.0 | 1.1 ± 0.3 | 2.0 ± 0.2 | 4.6 ± 0.0 | 5.3 ± 4.9 | 5.2 ± 1.8 | 9.7 ± 0.0 | 5.6 ± 3.5 |
| C18:1 cis 11 | 1.3 ± 0.0 | 4.8 ± 0.8 | 2.5 ± 0.4 | 0.2 ± 0.0 | 0.2 ± 0.1 | 0.2 ± 0.0 | 1.6 ± 1.2 | 0.7 ± 0.0 | 1.2 ± 1.1 | |||
| C18:0 | 10.0 ± 0.2 | 11.8 ± 2.1 | 2.8 ± 0.3 | 0.7 ± 0.5 | 0.8 ± 0.0 | 1.3 ± 1.0 | 0.9 ± 0.5 | 2.6 ± 0.0 | 1.2 ± 0.7 | 2.7 ± 1.7 | 3.1 ± 0.0 | 1.0 ± 0.5 |
| C20:5 | 6.2 ± 1.4 | 0.3 ± 0.0 | 0.5 ± 0.3 | 0.5 ± 0.4 | ||||||||
| C22:6 | 10.5 ± 0.4 | 0.9 ± 0.3 | 0.8 ± 0.5 | 1.3 ± 0.6 | ||||||||
| WAMT (°C) | 29.0 ± 0.8 | 29.4 ± 1.0 | 30.0 ± 3.5 | 29.1 ± 1.6 | 29.0 ± 1.0 | 28.9 ± 8.8 | 31.3 ± 6.4 | 28.9 ± 0.7 | 28.6 ± 7.6 | |||
| Riai-15/ai-17 | 8.3 | 6.2 | 6.6 | 7.0 | 5.9 | 5.8 | 6.6 | 5.0 | 5.1 | |||
Tryptic soy broth-yeast extract medium supplemented with food lipid extracts and Listeria monocytogenes strains DSM 20600T, FFH, and FFL 1 grown at 6 °C on tryptic soy agar-yeast extract medium supplemented with 0.1% (wt/vol) milk extract (ME), with 0.1% (wt/vol) minced meat extract (MME) or with 0.1% (wt/vol) smoked salmon extract (SSE). Values are means ± standard deviation (n = 3).