Generally, fatty acids are most effective as inhibitors of grampositive bacteria and yeasts, although some fatty acids exhibit antimycotic activity. Chipley et al. (1981) observed that fatty acid derivatives reduced growth and aflatoxin production by Aspergillus spp.
Polyhydric alcohol fatty acid esters have great potential for use as emulsifiers in food formulations (Razani-Rohani and Griffiths 1994). They also possess antifungal properties and, therefore, may exert a preservative effect in foods. Kato and Shibasaki (1975) demonstrated strong fungistatic activity of glycerol monocaprate and glycerol monolaurate toward Aspergillus niger, Penicillum citrinum, Candida utilis, and Saccharomyces cervisiae. Sucrose monocaparte and sucrose monolaurate were found to be slightly inhibitory to a spoilage film-forming yeast inoculated into a soy sauce substrate (Kato 1981). Six sucrose esters substituted to different degrees with a mixture of palmitic and stearic acids were examined by
Marshall and Bullerman (1986) for antifungal properties. Growth of Aspergillus, Penicillium, Cladosporium, and Alternaria spp. were inhibited in media containing 1% of the sucrose esters.
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