Without the individual stardom of players from last year, everyone must carry their own weight and Coach Laime believes that won’t be a problem. We don’t have a 150-point guy but I think that we are going to be a blue collar team with good work ethic and character.” “I’m happy with the character, work ethic and the attitudes of the guys that are coming back this year. We really have to identify what team we are going to be early on.” “Every year is a different year and you have to find your strengths and balance your weaknesses. The trio netted 157 goals for the Mustangs last year. Spodniak, Team Captain Jacob Laurin and Ross Bartlett are among those players and also made up Ogden’s top three point producers. Finding out how the team can gel together might be an easier objective this season with at least half of the team returning. This season, Head Coach Laime will be without eight key players, including standout player Matus Spodniak. It’s safe to say that everyone found a role that they could hit the ground running in. They swept the division finals versus Utah in an exciting back-to-back overtime night. The Mustangs finished with a 38-12-1 record good for second in the Mountain Division. “The first few weeks, regardless of wins and losses, there were some uphill battles in recognizing who we are.”
“It was really about bringing the new guys in, embracing it and getting everybody to recognize their roles.” “Last year we came in with a small nucleus.” Head Coach Jake Laime said. It was that lead-by-example mentality that helped every piece fall into place.
In 2017-2018, they relied on key returners that not only produced, but also set an example for the younger skaters on the roster. The Mustangs are looking to zero in on what their identity, as a team, will be this season after winning the Mountain Division Finals. As the season nears, more than one team will be featured. Results from this study suggest the potential use of monolaurin as a nontraditional preservative in combination with commonly used antimicrobials, such as nisin, sodium dehydroacetate, or ethylenediaminetetraacetic acid, and suggest that the antibacterial effectiveness of monolaurin may be reduced significantly in high-fat or low-starch food products.With the 25 th anniversary season just around the corner, the WSHL will take an inside look at every team leading up to their respective first games.
This study contributes to a better understanding on the use of monolaurin as a nontraditional preservative in food products.
The interaction with food components revealed that the antibacterial effectiveness of monolaurin was reduced by fat or starch while the monolaurin activity remained unchanged in the presence of protein. aureus, and monolaurin combined with calcium propionate or sodium lactate showed no synergistic effects against any test microorganism. The interaction with commonly used antimicrobials revealed that monolaurin and nisin acted synergistically against the test microorganisms, monolaurin in combination with sodium dehydroacetate or ethylenediaminetetraacetic acid was synergistic against E. Using a microtiter plate assay, the minimum inhibitory concentrations for monolaurin were 25 microg/mL against Escherichia coli, 12.5 microg/mL against Staphylococcus aureus, and 30 microg/mL against Bacillus subtilis. Monolaurin is a nontraditional antimicrobial agent that possesses better antimicrobial activities but causes no health problems to consumers, but the use of monolaurin in the food industry as a preservative is still limited.
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