TY - JOUR
T1 - Antibacterial effects of monoglycerol fatty acid esters and sucrose fatty acid esters on bacillus spp.
AU - Nakayama, Motokazu
AU - Tomiyama, Daisuke
AU - Ikeda, Keisuke
AU - Katsuki, Mao
AU - Nonaka, Ai
AU - Miyamoto, Takahisa
N1 - Publisher Copyright:
Copyright © 2015, Japanese Society for Food Science and Technology.
PY - 2015
Y1 - 2015
N2 - Fatty acid esters are food additives with strong antibacterial activity against spore-forming bacteria. The antibacterial activity of monoglycerol fatty acid esters (MGs) and sucrose fatty acid esters (SEs) with various fatty acid chain lengths was systematically investigated on four typical Bacillus species: B. cereus, B. subtilis, B. megaterium, and B. coagulans. Monoglycerol monolaurate (MG12) and monoglycerol monomyristate (MG14) showed relatively strong bactericidal effects on vegetative cells of these species among the MGs tested at both pH 6.0 and pH 8.0. Different SEs showed bactericidal effects on different species at pH 6.0, while the SEs had antibacterial effects only on B. coagulans at pH 8.0. SEs showed antibacterial effects on vegetative cells of these species, as was the case with MGs. In addition, it was found that MGs and SEs showed strong antibacterial effects on both B. cereus and B. subtilis in the logarithmic phase of growth, while the antibacterial activities of MGs persisted longer than those of SEs.
AB - Fatty acid esters are food additives with strong antibacterial activity against spore-forming bacteria. The antibacterial activity of monoglycerol fatty acid esters (MGs) and sucrose fatty acid esters (SEs) with various fatty acid chain lengths was systematically investigated on four typical Bacillus species: B. cereus, B. subtilis, B. megaterium, and B. coagulans. Monoglycerol monolaurate (MG12) and monoglycerol monomyristate (MG14) showed relatively strong bactericidal effects on vegetative cells of these species among the MGs tested at both pH 6.0 and pH 8.0. Different SEs showed bactericidal effects on different species at pH 6.0, while the SEs had antibacterial effects only on B. coagulans at pH 8.0. SEs showed antibacterial effects on vegetative cells of these species, as was the case with MGs. In addition, it was found that MGs and SEs showed strong antibacterial effects on both B. cereus and B. subtilis in the logarithmic phase of growth, while the antibacterial activities of MGs persisted longer than those of SEs.
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U2 - 10.3136/fstr.21.431
DO - 10.3136/fstr.21.431
M3 - Article
AN - SCOPUS:84943738841
SN - 1344-6606
VL - 21
SP - 431
EP - 437
JO - Food Science and Technology Research
JF - Food Science and Technology Research
IS - 3
ER -