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Open Access The Influence of Fatty Acids and their Derivatives on the Growth of Kluyveromyces, Saccharomyces, and Candida Species

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The antifungal properties of medium-chain fatty acids and their esters with glycerol were investigated. Fatty acid chain lengths of ten to twelve carbon atoms were examined, namely decanoic, undecanoic and dodecanoic acids and their 1-monoglycerides.Kluyveromyces marxianus var. marxianus, Saccharomyces cerevisiae and Candida maltosa were used as indicator yeast strains. Inhibition of yeast growth was detected using spectrophotometry, agar plates, flow cytometry, and microscopy. It was observed that the inhibitory effects decreased with increasing chain length. The minimum inhibitory concentration of fatty acids and 1-monoglycerides was found to vary between 0.05 and 0.10 mg/ml. The most sensitive yeast strain was Saccharomyces cerevisiae. Kluyveromyces marxianus var. marxianus and Candida maltosa were less sensitive to the antimicrobial effect of tested substances. Knowledge of these properties of these compounds brings new alternatives for food preservation.

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Document Type: Research Article

Publication date: October 1, 2005

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

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