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INHIBITION OF Staphylococcus Aureus IN A MODEL AGARMEAT SYSTEM BY MONOLAURIN: A RESEARCH NOTE
Author(s) -
KABARA JON J.
Publication year - 1984
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.1745-4565.1984.tb00482.x
Subject(s) - potassium sorbate , staphylococcus aureus , sorbic acid , preservative , food science , chemistry , agar , monoglyceride , microbiology and biotechnology , biopreservation , lactic acid , biology , bacteria , biochemistry , fatty acid , sugar , genetics
A sterile agar‐meat was acidified with lactic acid and seeded with Staphylococcus aureus. Monolaurin (Lauricidin®), which is a GRAS emulsifier, caused both static and cidal effects on S. aureus 196E. When compared to potassium sorbate, Lauricidin® was slightly more active. The combination of sorbic acid and Lauricidin® (Lauribic™) gave a greater inhibitory effect than either of the substances alone. Inhibitory effects were greater on “anaerobic” than “aerobic” growth. These results indicate that monoglyceride emulsifiers like Lauricidin® alone or in combinations with other preservatives can be used in foods to create environments which are hostile to microorganisms.