标题：Effect of Monolaurin Alone and in Combination with EDTA on Viability of Escherichia coli and Staphylococcus aureus in Culture Media and Iranian White Cheese
出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: Escherichia coli and Staphylococcus aureus as important food-borne pathogens are the main concerns of food producers and consumers which create a lot of problems worldwide. The objective of this study was to investigate the inhibitory effect of monolaurin alone and in combination with EDTA on viability of E. coli and S. aureus in culture media and Iranian white cheese. Methods: The minimum inhibitory concentration of monolaurin and EDTA was determined by broth microdilution susceptibility test. In the next stage, 108 CFU/g of E. coli and S. aureus and different concentrations of monolaurin and EDTA were added. Samples were maintained at 4 °C for 9 days. Antibacterial effect of monolaurin and EDTA was evaluated on days 0, 1, 3, 5, 7 and 9 by the specific media. Statistical analysis was made using analysis of variance (ANOVA) by SPSS program (16.0) to compare means with a significant difference when p
