IngentaConnect Inhibition of Aspergillus spp. and Penicillium spp. by Fatty Acid...

Authors: Altieri, Clelia¹; Cardillo, Daniela²; Bevilacqua, Antonio¹; Sinigaglia, Milena¹

Source: Journal of Food Protection®, Volume 70, Number 5, May 2007 , pp. 1206-1212(7)

Publisher: International Association for Food Protection

Abstract:

The antifungal activity of three fatty acids (lauric, myristic, and palmitic acids) and their monoglycerides (monolaurin, monomyristic acid, and palmitin, respectively) against Aspergillus and Penicillium species in a model system was investigated. Data were modeled through a reparameterized Gompertz equation. The maximum colony diameter attained within the experimental time (30 days), the maximal radial growth rate, the lag time (i.e., the number of days before the beginning of radial fungal growth), and the minimum detection time (MDT; the number of days needed to attain 1 cm colony diameter) were evaluated. Fatty acids and their monoglycerides inhibited mold growth by increasing MDT and lag times. The effectiveness of the active compounds seemed to be strain and genus dependent. Palmitic acid was the most effective chemical against aspergilli, whereas penicilli were strongly inhibited by myristic acid. Aspergilli also were more susceptible to fatty acids than were penicilli, as indicated by the longer MDT.

Document Type: Research article

Affiliations: 1: Department of Food Science, Chemistry, and Crop Protection, Faculty of Agricultural Science, Foggia University, Via Napoli 25, 71100 Foggia, Italy 2: Department of Agro-Environmental Sciences, Chemistry, and Crop Protection, Faculty of Agricultural Science, Foggia University, Via Napoli 25, 71100 Foggia, Italy

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Inhibition of Aspergillus spp. and Penicillium spp. by Fatty Acids and Their Monoglycerides