caa a22 4500 463156943 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0537-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0537-0 Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureus [Elektronische Daten] [Hui Zhang, Fengqin Feng, Xiaowei Fu, Yongsheng Du, Lu Zhang, Xiaodong Zheng] Food-grade GML (Glycerol Monolaurate, the glycerol monoester of lauric acid) microemulsions based on multi-component mixtures and enhanced antimicrobial effects have been studied. The compositions included water, GML, several surfactants (ethoxylated sorbitan esters, sucrose esters), alcohols (pentanol and dodecanol), salt (potassium sorbate). The influence of surfactants, alcohols and salt on the phase behavior is discussed in this paper. Four improved formulations of microemulsion systems with large O/W regions have been obtained and demonstrated the enhanced antimicrobial activities against Staphylococcus aureus, compared to Glycerol Monolaurate. Subsequently, one formulation with the highest antimicrobial activity was further studied with respect to the influence of each component on the antimicrobial effect. The results showed that among all the components, GML had the significantly highest (P<0.01) inhibition ratio 63.52% and played a dominating role in the antimicrobial activities. Therefore, it was concluded that food-grade GML microemulsions had enhanced antimicrobial activities against S. aureus, with a major contribution of GML. Springer-Verlag, 2006 GML microemulsions nationallicence Phase behavior nationallicence Oil-in-water regions nationallicence Antimicrobial effects nationallicence Zhang Hui Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut Feng Fengqin Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut Fu Xiaowei College of Life Science, China Jiliang University, 310018, Hangzhou, China aut Du Yongsheng Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut Zhang Lu Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut Zheng Xiaodong Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 281-286 1438-2377 226:1-2<281 2007 226 217 https://doi.org/10.1007/s00217-006-0537-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0537-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhang Hui Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut NATIONALLICENCE 700 1- Feng Fengqin Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut NATIONALLICENCE 700 1- Fu Xiaowei College of Life Science, China Jiliang University, 310018, Hangzhou, China aut NATIONALLICENCE 700 1- Du Yongsheng Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut NATIONALLICENCE 700 1- Zhang Lu Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut NATIONALLICENCE 700 1- Zheng Xiaodong Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 281-286 1438-2377 226:1-2<281 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer