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首页> 外文期刊>Applied and Environmental Microbiology >Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids.
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Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids.

机译:比较山梨酸钾,苯甲酸钠,脂肪酸甘油酯和蔗糖酯的抗弧菌活性。

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The effects of fatty acids and their glycerol and sucrose esters, potassium sorbate, and sodium benzoate on growth of Vibrio parahaemolyticus in laboratory media at pH 6.7 were evaluated. The minimum concentrations at which inhibition by esters of glycerol could be detected were lowest for monolaurin (5 microgram/ml) and monocaprin (40 microgram/ml); these concentrations were lower than those observed for inhibition by lauric and capric acids, respectively. Inhibitory action of sucrose caprylate was detected at 40 microgram/ml, whereas sucrose caprate was effective at 100 microgram/ml; sucrose esters of lauric, myristic, and palmitic acids were ineffective at 100 microgram/ml. Potassium sorbate and sodium benzoate inhibited growth at concentrations as low as 30 and 300 microgram/ml, respectively, and enhanced the rate of thermal inactivation of V. parahaemolyticus at slightly higher concentrations. Fatty acid esters of glycerol and sucrose offer potential as perservatives for slightly acid or alkaline low-fat foods which do not lend themselves to the full antimicrobial action of traditional food preservatives such as potassium sorbate and sodium benzoate.
机译:评估了脂肪酸及其甘油和蔗糖酯,山梨酸钾和苯甲酸钠对pH 6.7的实验室培养基中副溶血弧菌生长的影响。单月桂酸酯(5微克/毫升)和单癸酸酯(40微克/毫升)中可以检测到的甘油酯抑制作用的最低浓度最低。这些浓度分别低于被月桂酸和癸酸抑制的浓度。检测到辛酸蔗糖的抑制作用为40微克/毫升,而癸酸蔗糖的抑制作用为100微克/毫升。月桂酸,肉豆蔻酸和棕榈酸的蔗糖酯在100微克/毫升时无效。山梨酸钾和苯甲酸钠分别在低至30和300微克/毫升的浓度下抑制生长,并在稍高的浓度下提高副溶血弧菌的热失活速率。甘油和蔗糖的脂肪酸酯可作为弱酸或碱性低脂食品的防腐剂,而这些防腐剂不能发挥山梨酸钾和苯甲酸钠等传统食品防腐剂的全部抗菌作用。

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