Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides.

@article{Altieri2007InhibitionOA,
  title={Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides.},
  author={Clelia Altieri and Daniela Cardillo and Antonio Bevilacqua and Milena Sinigaglia},
  journal={Journal of food protection},
  year={2007},
  volume={70 5},
  pages={1206-12}
}
The antifungal activity of three fatty acids (lauric, myristic, and palmitic acids) and their monoglycerides (monolaurin, monomyristic acid, and palmitin, respectively) against Aspergillus and Penicillium species in a model system was investigated. Data were modeled through a reparameterized Gompertz equation. The maximum colony diameter attained within the experimental time (30 days), the maximal radial growth rate, the lag time (i.e., the number of days before the beginning of radial fungal… CONTINUE READING