• Antifungal effect;
  • Micromycete;
  • Monoacylglycerol


The antifungal activity of monoacylglycerols with 8, 10 and 12 carbon chains (1-monocaprylin, 1-monocaprin and 1-monolaurin) against filamentous fungi isolated from contaminated bread (Penicillium piceum, Penicillium chrysogenum, Penicillium sp. and Monascus ruber) as well as against the selected microorganisms (Aspergillus niger, Penicillium roqueforti, Penicillium jensenii, Alternaria sp. and Phoma sp.) was investigated. All the tested monoacylglycerols showed antifungal efficacy at concentrations equal to or higher than 32.5 mg/L. Monolaurin shows a better inhibition effect against M. ruber, and the growth of Penicillium species was better inhibited with monocaprin and monocaprylin. Application of aqueous solutions of monoacylglycerols on the surface of freshly baked bread prevents its deterioration for at least 14 days, even during the storage in an environment strongly contaminated with tested microorganisms. Protection of bread loaf surfaces using monoacylglycerols solutions seems to be suitable procedure for treatment of bakery products with a prolonged storage period.