摘要:

A kinetic study was performed on the combined effect of monolaurin and heat on the death of Escherichia coli. The following results were obtained: (1) Monolaurin was about eleven times more active than that of sodium laurate; (2) Temperature enhanced the effect of monolaurin. True enthalpyentropy compensation effect was shown in this death reaction. The value of 341.9°K was obtained from the formula of ΔH*= Tc·ΔS*+ b and 331.5°K from Arrhenius plots as a compensation temperature; (3) The apparent minimum enhancing concentration of monolaurin ranged from 0.0056 mM to 0.013 mM, varying with the heating temperature. It may be concluded from the results of this study that the enhancing effect of monolaurin on the thermal death of E. coli corresponds to that of the amphoteric surfactant type (S type) agent defined in our previous re

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00410.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY

摘要:

The presence of monolauryl‐glyceride (monolaurin) in the heating menstruum (phosphate buffer, reconstituted non‐fat dry milk or cream style corn) of Bacillus stearothermophilus 1518 spores increased the rates of spore inactivation at 113–121°C by 2–3 fold. The ZD‐values for the spores heated with and without monolaurin were 8.7 and 6.9°C, respectively. Rates of inactivation of B. subtilis A spores also were enhanced, but spores of Clostridium perfringens NCTC 879B, C. sporogenes PA 3679, C. botulinum 62A, or C. botulinum 213B were unaffected.Increasing the concentration of monolaurin from 0.4 mM to 3.6 mM increased the rate of inactivation, but concentrations higher than 3.6 mM did not appear to influence the effectiveness of monolaurin. All monoglyerides containing C8‐C16 saturated fatty acids appeared to increase the inactivation of B. stearothermophilus spores, but the enhancement of spore inactivation declined as the fatty acid chain length increased beyond 10 carbon atoms. The influence of monolaurin on B. stearothermophilus spores did not appear to be pH dependent over the range of pH 6 to 8.The spore‐monolaurin interaction was not due to heat‐injury of the spores, although the interaction was dependent on the heat treatment. The increased inactivation appeared to be due to a heat enhanced chemical inactivat

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00411.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY

摘要:

Glyceryl monolaurate when used in the proportion of 5 g per kg of meat slurry (pH 6.0–6.2) inhibited toxin production by Clostridium botulinum type A (strain 73A), type B (strain OKRA) and type E (strain RIV 2). The concentration of glycerol monolaurate required for inhibition was not reduced by addition of lactic acid to the meat slurry until the pH was lowered to pH 5.2 or below. In meat slurry (pH 6.0–6.2), potassium sorbate inhibited production of type B toxin at 32 g/kg. The addition of butylated hydroxy‐anisole to glyceryl monolaurate had no effect upon the concentration needed for inhibition of botulinum toxin produ

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00412.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY

摘要:

The antimicrobial effects of monolaurin and sorbic acid were compared in laboratory media, cottage cheese and a pork homogenate. Sorbic acid (250–1000 ppm) was more effective than monolaurin (250–1000 ppm) in inhibiting the growth of Staphylococcus aureus S‐6 and Salmonella enteritidis 13076 in pH 5.2 trypticase soy broth. Monolaurin was more effective than sorbic acid against the growth of S. typhimurium 13311 under similar conditions. No synergistic effects were observed when combinations of monolaurin and sorbic acid were tested. In the cottage cheese study, 800 ppm sorbic acid effectively inhibited the growth of coliforms and yeasts and molds, but only slightly inhibited the growth of psychrotrophs. Monolaurin at 800 ppm was ineffective in controlling the growth of any of the microorganisms tested. The use of 3000 ppm monolaurin in a pork homogenate had no effect on the outgrowth and gas formation by Clostridium sporogenes PA3679, whereas 3000 ppm sorbic acid delayed outgrowth and gas formation. Combinations of monolalurin and sorbic acid indicated that sorbic acid was the active anticlostridial

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00413.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY

摘要:

A lipid‐enveloped virus (Semliki Forest virus: SFV) and a nonenveloped virus (coxsackievirus B4) were treated with neutral lipids known to be present in human milk or able to be generated by lipase activity in human milk. Triglycerides and diglycerides were inactive compared to monoglycerides and free fatty acids which were active against SFV (90% inactivation) at concentrations as low as 0.7 μM. Of the compounds tested monolinolein was the most active against SFV. None of the lipids tested were active against coxsackievirus B4. A synthetic milk (Almiron‐M2), high in unsaturated triglycerides, was inactive against either v

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00414.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY

摘要:

A study was conducted to determine the effects of sorbic acid and several derivatives of fatty acids (amides, aminimides, and monoglycerides) upon toxigenic cultures of Aspergillus flavus and A. parasiticus. A synthetic medium was inoculated with spores, incubated for 48 h at 27°C, and then supplemented with sorbic acid and fatty acid derivatives. Cultures were then incubated for an additional 5 days. Aflatoxins were extracted, separated, and quantitated. Mycelial mats were dried, weighed, and analyzed for lipid and mineral content. Cerulenin (8 μg/ml) was the most effective fatty acid derivative examined, reducing mycelial growth by 37% and completely inhibiting extracellular accumulation of aflatoxins. Other derivatives, in decreasing order of effectiveness, included M‐20 (an aminimide), lauribic, and lauricidin. Mycelia grown in the presence of fatty acid derivatives contained less phosphorus, potassium, magnesium, phosphatidyl ethanolamine, phosphatidyl serine, cholesterol, and triglycerides, but more cardiolipin, phosphatidyl choline, free fatty acids, fatty acid esters, and diglycerides. Levels of monoglycerides and cholesterol esters remained essentially unchanged. Inhibition by sorbic acid was nonspecific, affecting both mycelial growth and extracellular aflatoxin accumulation to approximately the same extent. Utilization of fatty acid derivatives for determining mechanisms of aflatoxin accumulation and lipid biosynthesis appears promis

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00415.x

出版商:Blackwell Publishing Ltd    

年代:1981

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

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00416.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1981.tb00409.x

出版商:Blackwell Publishing Ltd    

年代:1981

数据来源: WILEY