Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509278" target="_blank" >RIV/70883521:28110/10:63509278 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread
Original language description
The antifungal activity of monoacylglycerols with 8, 10 and 12 carbon chains (1-monocaprylin, 1-monocaprin and 1-monolaurin) against filamentous fungi isolated from contaminated bread (Penicillium piceum, Penicillium chrysogenum, Penicillium sp. and Monascus ruber) as well as against the selected microorganisms (Aspergillus niger, Penicillium roqueforti, Penicillium jensenii, Alternaria sp. and Phoma sp.) was investigated. All the tested monoacylglycerols showed antifungal efficacy at the concentrationsequal or higher than 32.5 mg/L. Monolaurin shows better inhibition effect against Monascus ruber, the growth of Penicillium species was better inhibited with monocaprin and monocaprylin. Application of aqueous monoacylglycerols solution on the surface of freshly baked bread prevents its deterioration for at least 14 days, even during the storage in the environment being strongly contaminated with tested microorganisms. Protection of bread loaf surface using monoacylglycerols solutions s
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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