Antimicrobial Characterization of Erythorbyl Laurate for Practical Applications in Food and Cosmetics

Table 2

Effect of pH on the antimicrobial activity of erythorbyl laurate.

Bacteria	pH	Log CFU/mL^a,b
		Control culture	0.5 mM EL-treated culture	1 mM EL-treated culture
S. aureus ATCC 12692	5	7.89 ± 0.20^Aa	<1.00^Ab	<1.00^Ab
	6	9.88 ± 0.03^Ba	5.77 ± 0.30^Bb	5.47 ± 0.10^Bb
	7	9.63 ± 0.12^Ba	7.78 ± 0.18^Cb	7.06 ± 0.43^Cc
L. monocytogenes ATCC 19115	5	8.04 ± 0.20^Aa	<1.00^Ab	<1.00^Ab
	6	8.02 ± 0.18^Aa	<1.00^Ab	<1.00^Ab
	7	8.04 ± 0.13^Aa	7.04 ± 0.06^Bb	4.84 ± 0.16^Bc
B. cereus ATCC 10876	5	6.99 ± 0.07^Aa	2.65 ± 0.02^Ab	2.63 ± 0.01^Ab
	6	7.05 ± 0.05^Aa	2.64 ± 0.08^Ab	2.64 ± 0.10^Ab
	7	6.85 ± 0.20^Aa	2.61 ± 0.05^Ab	2.56 ± 0.06^Ab

^aValues in the same column followed by different uppercase letters are significantly different (). ^bValues in the same row followed by different lowercase letters are significantly different ().