지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.6 No.1
- 발행연도
- 2001.3
- 수록면
- 6 - 9 (4page)
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초록· 키워드
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Minimal inhibitory concentrations (MIC) and antimicrobial effects of glycerol monolaurate (monolaurin) and organic acids, either alone or in combination, against Escherichia coli O157:H7 in tryptic soy broth were determined. MIC values of monolaurin (ML), acetic (AA), citric (CA), lactic (LA) and hydrochloric acid (HCI) were 300 ㎍/mL (0.03%), 1250 ㎍/mL (0.125%), 5000 ㎍/mL (0.5%), 2500 ㎍/mL (0.25%) and 2500 ㎍/mL (0.25%), respectively. When 150 ㎍/mL of ML was combined with 50 ㎍/mL AA, 250 ㎍/mL HCI and 125 ㎍/mL LA, the combined agents did not increase the inhibitory effect of the most active single compound alone. This result indicates that there was little interaction between ML and AA, HCI and LA. However, the combination of 150 ㎍/mL ML and 250 ㎍/ mL CA synergistically inhibited growth of E. coli O157:H7. The present study showed that the nature of combined antimicrobial response against E. coli O157:H7 was complex, but this information would be useful for determinig interaction that could compromise effectiveness in food systems.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018076338