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ENHANCEMENT OF ANTIMICROBIAL ACTIVITIES BY THE FOOD-GRADE MONOLAURIN MICROEMULSION SYSTEM
Monolaurin (M) is a potential natural antimicrobial agent used in foods. It is considered to have an antimicrobial activity against gram-positive bacteria. A monolaurin microemulsion (MME) system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum...
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Published in: | Journal of food process engineering 2009-02, Vol.32 (1), p.104-111 |
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description | Monolaurin (M) is a potential natural antimicrobial agent used in foods. It is considered to have an antimicrobial activity against gram-positive bacteria. A monolaurin microemulsion (MME) system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum. Microemulsions (MEs) are transparent, isotropic solutions of oil, surfactant, cosurfactant and water, which are thermodynamically stable and have been much studied in terms of pharmaceutical and cosmetic applications. The growth of B. subtilis was inhibited more strongly by MME than by M. A similar pattern was observed for E. coli, A. niger and P. digitatum, although an enhanced inhibition by MME system over that obtained in comparable M alone was not observed. Monolaurin is considered to have an antimicrobial activity against gram-positive bacteria but not against gram-negative bacteria. A monolaurin microemulsion system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum, and will be regarded as a "natural" antimicrobial preservative. |
doi_str_mv | 10.1111/j.1745-4530.2007.00209.x |
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It is considered to have an antimicrobial activity against gram-positive bacteria. A monolaurin microemulsion (MME) system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum. Microemulsions (MEs) are transparent, isotropic solutions of oil, surfactant, cosurfactant and water, which are thermodynamically stable and have been much studied in terms of pharmaceutical and cosmetic applications. The growth of B. subtilis was inhibited more strongly by MME than by M. A similar pattern was observed for E. coli, A. niger and P. digitatum, although an enhanced inhibition by MME system over that obtained in comparable M alone was not observed. Monolaurin is considered to have an antimicrobial activity against gram-positive bacteria but not against gram-negative bacteria. A monolaurin microemulsion system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum, and will be regarded as a "natural" antimicrobial preservative.</description><subject>Aspergillus niger</subject><subject>Bacillus subtilis</subject><subject>Biological and medical sciences</subject><subject>Escherichia coli</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>Penicillium digitatum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>FU, XIAOWEI</creatorcontrib><creatorcontrib>ZHANG, MINGZHOU</creatorcontrib><creatorcontrib>HUANG, BIN</creatorcontrib><creatorcontrib>LIU, JUN</creatorcontrib><creatorcontrib>HU, HUAJUN</creatorcontrib><creatorcontrib>FENG, FENGQIN</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food process engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>FU, XIAOWEI</au><au>ZHANG, MINGZHOU</au><au>HUANG, BIN</au><au>LIU, JUN</au><au>HU, HUAJUN</au><au>FENG, FENGQIN</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>ENHANCEMENT OF ANTIMICROBIAL ACTIVITIES BY THE FOOD-GRADE MONOLAURIN MICROEMULSION SYSTEM</atitle><jtitle>Journal of food process engineering</jtitle><date>2009-02</date><risdate>2009</risdate><volume>32</volume><issue>1</issue><spage>104</spage><epage>111</epage><pages>104-111</pages><issn>0145-8876</issn><eissn>1745-4530</eissn><coden>JFPEDM</coden><notes>http://dx.doi.org/10.1111/j.1745-4530.2007.00209.x</notes><notes>ArticleID:JFPE209</notes><notes>ark:/67375/WNG-P3MVQ8ML-K</notes><notes>istex:21B84DB2EF34624005546F2D7B6F28FB95F8BC9A</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>Monolaurin (M) is a potential natural antimicrobial agent used in foods. It is considered to have an antimicrobial activity against gram-positive bacteria. A monolaurin microemulsion (MME) system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum. Microemulsions (MEs) are transparent, isotropic solutions of oil, surfactant, cosurfactant and water, which are thermodynamically stable and have been much studied in terms of pharmaceutical and cosmetic applications. The growth of B. subtilis was inhibited more strongly by MME than by M. A similar pattern was observed for E. coli, A. niger and P. digitatum, although an enhanced inhibition by MME system over that obtained in comparable M alone was not observed. Monolaurin is considered to have an antimicrobial activity against gram-positive bacteria but not against gram-negative bacteria. A monolaurin microemulsion system inhibited the growth of Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum, and will be regarded as a "natural" antimicrobial preservative.</abstract><cop>Malden, USA</cop><pub>Malden, USA : Blackwell Publishing Inc</pub><doi>10.1111/j.1745-4530.2007.00209.x</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Aspergillus niger Bacillus subtilis Biological and medical sciences Escherichia coli Food industries Food microbiology Fundamental and applied biological sciences. Psychology Penicillium digitatum |
title | ENHANCEMENT OF ANTIMICROBIAL ACTIVITIES BY THE FOOD-GRADE MONOLAURIN MICROEMULSION SYSTEM |
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