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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F12%3A43868364%21RIV13-MSM-28110___
rdf:type
skos:Concept n9:Vysledek
dcterms:description
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.
dcterms:title
Monoacylglycerols as Fruit Juices Preservatives Monoacylglycerols as Fruit Juices Preservatives
skos:prefLabel
Monoacylglycerols as Fruit Juices Preservatives Monoacylglycerols as Fruit Juices Preservatives
skos:notation
RIV/70883521:28110/12:43868364!RIV13-MSM-28110___
n9:predkladatel
n12:orjk%3A28110
n3:aktivita
n6:S
n3:aktivity
S
n3:cisloPeriodika
6
n3:dodaniDat
n4:2013
n3:domaciTvurceVysledku
n8:8554463 n8:8264945 n8:7561318 n8:5663032 n8:9447032
n3:druhVysledku
n18:J
n3:duvernostUdaju
n10:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
151745
n3:idVysledku
RIV/70883521:28110/12:43868364
n3:jazykVysledku
n16:eng
n3:klicovaSlova
apple juice; filamentous fungi; yeasts; bacteria; antimicrobial activity; monoglycerides
n3:klicoveSlovo
n11:filamentous%20fungi n11:apple%20juice n11:yeasts n11:antimicrobial%20activity n11:bacteria n11:monoglycerides
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[90873E1C42D9]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n7:FR
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n4:2012
n3:svazekPeriodika
30
n3:tvurceVysledku
Butkovičová, Adéla Máčalík, Zdeněk Janiš, Rahula Doležálková, Iva Buňková, Leona
n3:wos
000312615700010
s:issn
1212-1800
s:numberOfPages
6
n15:organizacniJednotka
28110