脂肪酸およびそのエステルの抗菌作用力の比較

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The object of this research is to determine the antimicrobial characteristics of seven saturated fatty acids, their monoglycerides and sucrose esters and elucidate their applicability as preservatives of foods and other materials. It was found that capric acid, glycerol monocaprate (monocaprin) and glycerol monolaurate (monolaurin) had strong fungistatic activity towards Aspergillus niger, Penicillium citrinum, Candida utilis and Saccharomyces cerevisiae and sucrose dicaprylate, monocaprin and monolaurin had strong bacteriostatic activity towards Bacillus subtillis, B. cereus, Micrococcus lysodeikticus and Staphylococcus aureus. it was shown that their activities were the same as or superior to some commonly used preservatives, such as butyl p-hydroxybenzoate, sorbic acid, dehydroacetic acid, sodium lauryl sulphate. Although the antubacterial activities of monolaurin and sucrose monolaurate did not change in range of pH 6.0 to 8.0,their activities increased at pH 5.0.The activities of monolaurin, monocaprin and sucrose dicaprylate were inflenced by some food constituents, such as starchy or proteineous materials, Tween 20,monopalmitin. It was shown that the degree of reduction of their activities was dependent on the kind of drug. Although these fatty acid esters had little or no bacteriostatic activity towards Gram-negative bacteria, e.g. Escherichia coli, Pseudomonas aeruginosa, it was found that monocaprin and monolaurin had relatively strong bactericidal and bacteriolytic activity towards Staph. aureus and B. subtilis.
社団法人日本生物工学会の論文
1975-11-25

脂肪酸およびそのエステルの抗菌作用力の比較

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