Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria

被引：113

作者：

Becerril, R. ^{[1
]}

Manso, S. ^{[1
]}

Nerin, C. ^{[1
]}

Gomez-Lus, R. ^{[2
]}

机构：

[1] Univ Zaragoza, Dept Quim Analit, I3A, Zaragoza 50018, Spain

[2] Univ Zaragoza, Dept Microbiol Med Prevent & Salud Publ, Inst Invest Ciencias Ambientales IUCA, E-50009 Zaragoza, Spain

来源：

FOOD CONTROL | 2013年 / 32卷 / 02期

关键词：

Essential oils; Lauroyl Arginate Ethyl (LAE); Bacteria; Active packaging; Antimicrobial; STAPHYLOCOCCUS-AUREUS; ESSENTIAL OILS; L-ARGININE; CINNAMON; MONOHYDROCHLORIDE; EXPOSURE; OREGANO;

D O I：

10.1016/j.foodcont.2013.01.003

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The antibacterial activity of the novel antimicrobial substance, Lauroyl Arginate Ethyl (LAE) was examined against five food-borne bacteria (Staphylococcus aureus, Listeria innocua, Escherichia coli, Pseudomonas aeruginosa and Salmonella enterica). Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) determined by a broth microdilution method showed that LAE exhibit a strong antimicrobial activity against all strains tested. This antimicrobial activity was independent of the inoculum size and remained after two heating treatments. The results obtained in the survival study demonstrated that LAE showed a fast bactericidal effect. Images of scanning electron microscope suggested that cells membranes are the principal target of LAE. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：404 / 408

页数：5

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