Monoacylglycerols as food additives with antimicrobial properties

E. Bartošová, R. Červenková, Z. Špičková, J. Šmidrkal, V. Filip and M. Plocková
Additional contact information
E. Bartošová: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: eva.bartosova@vscht.cz
R. Červenková: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: eva.bartosova@vscht.cz
Z. Špičková: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: eva.bartosova@vscht.cz
J. Šmidrkal: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: eva.bartosova@vscht.cz
V. Filip: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: eva.bartosova@vscht.cz
M. Plocková: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: eva.bartosova@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S238-S241

Abstract: The antimicrobial activities of monoacylglycerols (MAGs) with different lengths of hydrophobic hydrocarbon chains (1-decanoylglycerol, 1-undecanoylglycerol, 1-dodecanoylglycerol, 1-tridecanoylglycerol, 1-tetradecanoylglycerol) were investigated. Food undesirable bacterial strain Bacillus subtilis DMF 2006 and mould strains Aspergillus niger DMF 0501 and Fusarium culmorum DMF 0103 were used as indicator strains in order to determine antimicrobial properties of monoacylglycerols. The strongest antibacterial effect was caused by 1-undecanoylglycerol, 1-dodecanoylglycerol, 1-tridecanoylglycerol. These substances inhibited growth of Bacillus subtilis DMF 2006 for more then 10 days of incubation at the concentration of 0.05 mg/ml. Concentrations of 0.05 and 0.07 mg/ml of 1-decanoylglycerol, 1-undecanoylglycerol, 1-dodecanoylglycerol reduced the mycelium formation of Fusarium culmorum and Aspergillus niger. Higher concentrations (0.1 and 0.5 mg/ml) of these three substances inhibited spore germination. Knowledge of these properties brings new approach in food preservation where the substitute of chemical substances, such as sorbic and benzoic acids and their salts is in demand.

Keywords: antimicrobial activity; Aspergillus niger; Bacillus subtilis; Fusarium culmorum; 1-monoacylglycerols (search for similar items in EconPapers)
Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10670-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10670-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10670-cjfs

DOI: 10.17221/10670-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().