The effect of mono and polyglycerol laurate on spoilage and pathogenic bacteria associated with foods

The antibacterial activity of monolaurin and triglycerol 1, 2 laurate alone and combined with three different chelating agents, at different pH (7, 6, 5.5 and 5), different NaCl concentrations (0.5 to 7%) and various combinations of pH and NaCl concentrations was investigated. The activity of these...

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Veröffentlicht in:	Journal of food safety 1994-05, Vol.14 (2), p.131-151
Hauptverfasser:	Razavi-Rohani, S.M, Griffiths, M.W
Format:	Artikel
Sprache:	eng
Schlagworte:	BACTERIA Biological and medical sciences DETERIORATION DETERIORO Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects GLICEROL GLYCEROL INHIBICION INHIBITION PROPIEDADES ANTIMICROBIANAS PROPRIETE ANTIMICROBIENNE
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