TY  - JOUR
T1  - The Effect of Monolaurin on <I>Staphylococcus aureus</I> and <I>Escherichia coli</I>
AU - Rohani, Seyed Mehdi Razavi AU - Topchi, Ali 
JO  - Research Journal of Biological Sciences
VL  - 6
IS  - 12
SP  - 661
EP  - 665
PY  - 2011
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2011.661.665
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2011.661.665
KW  - Monolaurin
KW  -Staphylococcus aureus
KW  -Escherichia coli
KW  -temperature
KW  -microorganisms colonization
KW  -BHI agar media
AB  - Microbial resistance to antibiotics, especially among staphylococcal strains is a major threat to public health. The aim of this study was to assessment of anti-bacterial effect of monolaurin on <I>Staphylococcus aureus</I> and <I> Escherichia coli</I>. In this study, colonies are cultured in nutrient broth media and incubated at 37&deg;C for 24 h. Then, tubes chilled in the laboratory environment. Three different concentrations of monolaurin prepared and added to culture media containing BHI agar media. Then, these plates are incubated 37&deg;C for 24 h and prepared to count. After 24 h, plates were out and colonies are counted and multiply in 100. Data were analyzed by SPSS software Version 16. Based on data revealed that at 60&deg;C and more. There was no observed any microorganisms colonization either <I>Staphylococcus aureus</I> or <I>Escherichia coli</I> but at the 55&deg;C, there was observed more decrease in colonization than 50&deg;C. This finding suggests that chilling is one of the most important ways to maintenance of foods. The results also showed that temperature also increases inhibitory properties of monolaurin. The results of the study suggest that monolaurin have anti-bacterial effect against <I>Staphylococcus aureus</I> and <I>Escherichia coli</I>.
ER  -