ANTIMICROBIAL ACTIVITY OF FATTY ACIDS AND THEIR ESTERS AGAINST A FILM‐FORMING YEAST IN SOY SAUCE
作者:
NOBUYUKI KATO,
期刊:
Journal of Food Safety
(WILEY Available online 1981)
卷期:
Volume 3,
issue 2
页码: 121-126
ISSN:0149-6085
年代: 1981
DOI:10.1111/j.1745-4565.1981.tb00416.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Antimicrobial activity of fatty acids and their glycerol and sugar esters against a film‐forming yeast isolated from raw soy sauce was determined in diluted soy sauce. In a series of fatty acids (alkyl chain length of 7, 9, 11 and 13) and their monglycerides, capric acid and monolaurin had the highest inhibitory activity. Two selected sugar esters (sucrose monocaprate and sucrose monolaurate) could not completely inhibit the growth of test organism throughout 3 week
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