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Antibacterial Effects of Monoglycerol Fatty Acid Esters and Sucrose Fatty Acid Esters on <i>Bacillus</i> spp.
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- Nakayama Motokazu
- R&D-Safety Science Research Laboratories, Kao Corporation
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- Tomiyama Daisuke
- R&D-Safety Science Research Laboratories, Kao Corporation
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- Ikeda Keisuke
- Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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- Katsuki Mao
- Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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- Nonaka Ai
- Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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- Miyamoto Takahisa
- Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Bibliographic Information
- Other Title
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- Antibacterial effects of monoglycerol fatty acid esters and sucrose fatty acid esters on
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Description
Fatty acid esters are food additives with strong antibacterial activity against spore-forming bacteria. The antibacterial activity of monoglycerol fatty acid esters (MGs) and sucrose fatty acid esters (SEs) with various fatty acid chain lengths was systematically investigated on four typical Bacillus species: B. cereus, B. subtilis, B. megaterium, and B. coagulans. Monoglycerol monolaurate (MG12) and monoglycerol monomyristate (MG14) showed relatively strong bactericidal effects on vegetative cells of these species among the MGs tested at both pH 6.0 and pH 8.0. Different SEs showed bactericidal effects on different species at pH 6.0, while the SEs had antibacterial effects only on B. coagulans at pH 8.0. SEs showed antibacterial effects on vegetative cells of these species, as was the case with MGs. In addition, it was found that MGs and SEs showed strong antibacterial effects on both B. cereus and B. subtilis in the logarithmic phase of growth, while the antibacterial activities of MGs persisted longer than those of SEs.
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 21 (3), 431-437, 2015
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282679435086592
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- NII Article ID
- 130005098072
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed