Antibacterial effect

There was an old report that sucrose monolaurate was effective in inhibiting the growth of Escherichia coli.

Recently in Japan, various canned drinks have been distributed through vending machines at 50-60, and naturally thermophilic heat-resistant spore forming bacteria such as flat sour bacteria have come into question. It has been found that sugar esters have an excellent effect for inhibiting the growth of such bacteria, and they have come to be used widely as an antibacterial agent.

Sugar esters are effective for Bacillus stearothermophilus, Bacillus coagulans, Desulfotomaculm nigrificans, or typical anaerobic spore forming bacteria of various members of Clostridium and have the interesting characteristic that the higher the heat resistance of the bacterium is, the smaller the amount of sugar ester required to have an effect.

Show the number of spoiled milk coffee cans manufactured with commercially available sugar containing D. nigrificans which causes the spoilage, and with a given amount of sugar ester (Sugar Ester P-1570) added and left for 3 weeks at 55.

Effect of P-1570 on canned milk coffee drinks containing D. nigrificans
Content	Sterilization conditions	Sucrose fatty acid ester (%)	Spoiled can/Number of sampled can
Milk coffee (250g can)	120 20 minutes (Fo-16) 123, 25 min. (Fo-40) 125, 25 min. (Fo-60) 125, 45 min. (Fo-100)	0 0.01 0.02 0.03 0.05 0.1 0 0 0	20/20 6/20 0/20 0/20 0/20 0/20 20/20 20/20 20/20

Thus about 200 ppm of sucrose palmitate can prevent the spoilage of canned milk coffee sterilized at Fo-16.

Show the relationship between the inhibition of spoilage in the presence of sugar ester (Sugar Ester P-1570) and the sterilization conditions. This coffee contains Clostridium thermoaceticum.

Relationship between the inhibition of spoilage in the presence of P-1570 and the sterilization conditions
Content	Sterilization conditions	Sucrose fatty acid ester (%)	Spoiled can/Number of sampled can
Milk coffee (250 can)	118, 20 min. (Fo-10) 118, 20 min. 121, 30 min. (Fo-30) 127, 25 min. (Fo-100)	0.03 0 0 0	0/20 20/20 20/20 20/20
Milk shake	118, 20 min. (Fo-10) 118, 20 min. 121, 30 min. (Fo-30) 127, 25 min. (Fo-100)	0.03 0 0 0	0/20 20/20 20/20 20/20

It is clear that the sterilization condition, i.e. Fo value, can be lowered by the addition of 300 ppm of sugar ester.

If the Fo value could be lowered, the energy cost would be decreased when manufacturing retort processed foods, or products of higher quality can be manufactured owing to the prevention of quality deterioration caused by high temperature processing.

Sugar Esters,especially palmitate (P-1570, P-1670) or myristate (M-1695) are effective in preventing the growth of C. botuliunm or Clostridium perfringens. Pic1 and Pic2 show the effect of Sugar Ester M-1695 on the germination of spores of C. botulinum in TPYG medium.

Pic1

Effect of M-1695 on the germination of spores of C.botulinum 62A in the thiotone medium.
Incubation temperature was 37
symbols:
o,control:>,M-1695 100-1000 ppm. Pic2

Effect of M-1695 on the germination of spores of C.botulinum type E Iwanai in the thiotone medium.
Incubation temperature was 37
Symbols are the same as legend to Pic1.

It is shown that Sugar Ester M-1695 effectively inhibits the growth after germination of C.botulinum type A and type E.

Pic3 shows the effect of Sugar Ester P-1695 on the growth of spores of C.perfringens in chicken soup containing 50-400 ppm of P-1695 maintained at 37 after incubation.

Pic3

Effect of increasing levels of P-1695 on the growth from spores of C.perfringens type A NCTC 8238 in the chicken soup.
Incubation temperature was 37

When 100-400 ppm of Sugar Ester P-1695 was added, no growth of C. perfringens was observed and the number of living bacteria decreased.
These effects of Sugar Ester for inhibiting the growth of heat-resistant spore forming bacteria are utilized in various canned drinks sold through hot vending machines or canned agricultural or seafood products.