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European Food Research and Technology

, Volume 217, Issue 4, pp 329–331 | Cite as

Antimicrobial effects of 1-monoacylglycerols prepared by catalytic reaction of glycidol with fatty acids

  • Jan RůžičkaEmail author
  • Kateřina Velclová
  • Rahula Janiš
  • Jiří Krejčí
Original Paper

Abstract

This study was aimed at assessing the effects exhibited by two types of monoacylglycerols (monocaprin and monolaurin, prepared by reactions of glycidol with the corresponding fatty acids) against important species of bacteria, filamentous fungi and yeast-like organisms. Results of determined minimal inhibitory concentrations (MICs) showed that monocaprin at concentrations of 100–250 mg/l is able to stop completely the growth of all Gram-positive bacteria and yeasts tested, and at concentrations of 100–400 mg/l, the growth of most filamentous fungi. On the other hand, some Gram-negative bacteria and also the fungus Mucor racemosus proved to be resistant to monocaprin. The antimicrobial spectrum of monolaurin was clearly narrower, and almost exclusively involved Gram-positive bacterial species, with levels of MICs from 20 to 200 mg/l.

Keywords

Monoacylglycerols Antimicrobial activity Bacteria Fungi Yeasts 

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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Jan Růžička
    • 1
    Email author
  • Kateřina Velclová
    • 1
  • Rahula Janiš
    • 1
  • Jiří Krejčí
    • 1
  1. 1.Faculty of TechnologyTomas Bata University in ZlínZlínCzech Republic

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