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

作者：Becerril R; Manso S; Nerin C^*; Gomez Lus R

来源：Food Control, 2013, 32(2): 404-408.

DOI：10.1016/j.foodcont.2013.01.003

• Essential oils
• Lauroyl Arginate Ethyl (LAE)
• Bacteria
• Active packaging
• Antimicrobial

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.

• 出版日期2013-8