ANTIBACTERIAL ACTIVITIES OF A FOOD-GRADE DILUTION-STABLE MICROEMULSION
作者： HUI ZHANG , DONGDONG LI , SONGMING ZHU , FENGQIN FENG , XIAODONG ZHENG
DOI: 10.1111/J.1745-4565.2010.00290.X
关键词:
摘要: The antibacterial activities of a food-grade dilution-stable microemulsion, which has an oil phase glycerol monolaurate (5% w/w), propionic acid (15%) and surfactant Tween 80 (21%), sodium benzoate have been studied in this work. By broth dilution method, the minimum bactericidal concentrations (MBC) microemulsion against Escherichia coli, Staphylococcus aureus Bacillus subtilis were achieved at 250, 500 250 ppm, respectively. kinetic results showed that over 90% viable bacterial cells killed within 5 min by determined MBC; nearly 4 log reduction S. or B. titer was obtained while complete loss viability E. coli 60 min. fast-killing kinetics good agreement with cell surface hydrophobicity, membrane permeability experiments observation transmission electron microscopy. PRACTICAL APPLICATIONS This work suggests potential use fully dilutable microemulsions for antimicrobial purposes food products.
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