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Antimicrobial Activity of Sucrose Fatty Acid Ester Emulsifiers
Author(s) -
MARSHALL DOUGLAS L.,
BULLERMAN LLOYD B.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11157.x
Subject(s) - sucrose , aspergillus parasiticus , antimicrobial , penicillium roqueforti , chemistry , food science , stearic acid , palmitic acid , fatty acid ester , lactic acid , penicillium , water activity , fatty acid , aspergillus , mold , biochemistry , bacteria , aflatoxin , biology , organic chemistry , microbiology and biotechnology , botany , geotechnical engineering , engineering , genetics , water content
Six sucrose esters substituted to different degrees with a mixture of fatty acids (palmitic and stearic) were examined for antimicrobial properties. Growth and acid production of several lactic acid bacteria and growth of Saccharomyces cerevisiae were not inhibited by 0.2% of the sucrose esters in the test medium. Antimycotic activity was detected against several mold species from Aspergillus, Penicillium, Cladosporium , and Alternaria. The least substituted sucrose ester was the most active in reducing mold growth. Reduction of mold growth ranged from 37 to 91% with this ester at a 1% concentration. Inhibitory activity did not appear to be influenced by changes in pH. Aflatoxin production by Aspergillus parasiticus was not affected by presence of 0.1% sucrose ester.