Antimicrobial Activity of Glycerol Monolaurate and Organic Acids on the Survival of Escherichia coli O157:H7

  • Lee, Myung-Ki (Division of Food and Biotechnology, Kangwon National University) ;
  • Park, Boo-Kil (Division of Food and Biotechnology, Kangwon National University) ;
  • Jeong, Cha-Kweon (Department of Food Science and Nutrition, Hallym University) ;
  • Oh, Deog-Hwan (Department of Food Science and Nutrition, Hallym University)
  • Published : 2001.03.01

Abstract

Minimal inhibitory concentrations (MIC) and antimicrobial effects of glycerol monolaurate (monolaurin) and organic acids, either alone or in combination, against Escherichia coli O157:H7 in tryptic soy broth were determined. MIC values of monolaurin(ML), acetic (AA), citric (CA), lactic (LA) and hydrochloric acid (HCl) were 300$\mu\textrm{g}$/mL (0.03%), 1250$\mu\textrm{g}$/mL(0.125%), 5000$\mu\textrm{g}$/mL(0.5%), 2500$\mu\textrm{g}$/mL(0.25%) and 2500$\mu\textrm{g}$/mL(0.25), respectively. When 150$\mu\textrm{g}$/mL of ML was combined with 50$\mu\textrm{g}$/mL AA, 250$\mu\textrm{g}$/mL HCl and 125$\mu\textrm{g}$/mL LA, the combined agents did not increase the inhibitory effect of the most active single compound alone. This result indicates that there was little interaction between ML and A, HCl and LA. However, the combination of 150$\mu\textrm{g}$/mL ML and 250$\mu\textrm{g}$/mL CA synergistically inhibited growth of E. coli O157:H7. The present study showed that the nature of combined antimicrobial response against E. coli O157:H7 was complex, but this information would be useful for determining interaction that could compromise effectiveness in food systems.