Antilisterial activity of lactose monolaurate in milk,drinkable yogurt and cottage cheese |
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Authors: | Y Chen B Nummer MK Walsh |
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Institution: | Department of Nutrition, Dietetics and Food Sciences, Utah State University, , Logan, UT, USA |
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Abstract: | Lactose monolaurate (LML) was previously found to be an antimicrobial against Listeria monocytogenes in culture medium at concentrations between 3 and 5 mg ml?1. In this study, the microbial inhibitory activity of LML in dairy products inoculated with a 5‐strain cocktail of clinical isolates of L. monocytogenes was investigated. Addition of LML at a concentration of 5 mg ml?1 resulted in 4·4, 4·0 and 4·2 log reductions in 0·5% fat, 1% fat and 3·25% fat milks, respectively; 4·1, 4·4, and 3·5 log reductions in nonfat, 1% fat, and 1·5% fat yogurts, respectively; and 4·0 log reductions in both nonfat and 2% fat cottage cheese. The inhibitory effect of LML was only observed at 37°C and not 5°C. Experiments suggest that both the lauric acid and the esterified lactose moiety of LML play roles in the growth inhibition. Significance and Impact of the Study A novel sugar ester, lactose monolaurate, inhibited the growth of a five‐strain cocktail of Listeria monocytogenes in milk, yogurt and cottage cheese. This is the first report of the use of a sugar ester to inhibit the growth of Listeria in food systems. |
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Keywords: | cottage cheese growth inhibition lactose monolaurate
Listeria monocytogenes
milk sugar esters yogurt |
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