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  • Monoacylglycerols as fruit juices preservatives. Czech J. food Sci., 30: 567-572. Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 mu g/ml, and to prevent microbial spoilage of apple juices for at least two weeks.
  • Monoacylglycerols as fruit juices preservatives. Czech J. food Sci., 30: 567-572. Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 mu g/ml, and to prevent microbial spoilage of apple juices for at least two weeks. (en)
Title
  • Monoacylglycerols as Fruit Juices Preservatives
  • Monoacylglycerols as Fruit Juices Preservatives (en)
skos:prefLabel
  • Monoacylglycerols as Fruit Juices Preservatives
  • Monoacylglycerols as Fruit Juices Preservatives (en)
skos:notation
  • RIV/70883521:28110/12:43868364!RIV13-MSM-28110___
http://linked.open...avai/riv/aktivita
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  • S
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  • 6
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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http://linked.open...iv/duvernostUdaju
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  • 151745
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/12:43868364
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • apple juice; filamentous fungi; yeasts; bacteria; antimicrobial activity; monoglycerides (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [90873E1C42D9]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 30
http://linked.open...iv/tvurceVysledku
  • Buňková, Leona
  • Doležálková, Iva
  • Janiš, Rahula
  • Butkovičová, Adéla
  • Máčalík, Zdeněk
http://linked.open...ain/vavai/riv/wos
  • 000312615700010
issn
  • 1212-1800
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http://localhost/t...ganizacniJednotka
  • 28110
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