Premium
COMPARISON OF ANTIMICROBIAL ACTIONS OF MONOLAURIN AND SORBIC ACID
Author(s) -
ROBACH MICHAEL C.,
HICKEY CHRISTOPHER S.,
TO EDDIE C.
Publication year - 1981
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1981.tb00413.x
Subject(s) - sorbic acid , food science , chemistry , antimicrobial , staphylococcus aureus , bacteria , biology , organic chemistry , genetics
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 agent.