ANTIMICROBIAL ACTIVITY OF FATTY ACIDS AND THEIR ESTERS AGAINST A FILM-FORMING YEAST IN SOY SAUCE |
| |
| Authors: | NOBUYUKI KATO |
| |
| Affiliation: | Department of Home Economics Konan Women's Univeristy Morikita-cho Higashinada-ku Kobe, 658 Japan |
| |
| Abstract: | Antimicrobial activity of fatty acids and their glycerol and sugar esters against a film-forming yeast isolated from raw soy sauce was determined in diluted soy sauce. In a series of fatty acids (alkyl chain length of 7, 9, 11 and 13) and their monglycerides, capric acid and monolaurin had the highest inhibitory activity. Two selected sugar esters (sucrose monocaprate and sucrose monolaurate) could not completely inhibit the growth of test organism throughout 3 weeks. |
| |
| Keywords: | |
|
|
