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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European journal of lipid science and technology

ISSN

1438-7697

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

112

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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