期刊
FOOD CONTROL
卷 32, 期 2, 页码 404-408出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2013.01.003
关键词
Essential oils; Lauroyl Arginate Ethyl (LAE); Bacteria; Active packaging; Antimicrobial
资金
- European project NAFISPACK
The antibacterial activity of the novel antimicrobial substance, Lauroyl Arginate Ethyl (LAE) was examined against five food-borne bacteria (Staphylococcus aureus, Listeria innocua, Escherichia coli, Pseudomonas aeruginosa and Salmonella enterica). Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) determined by a broth microdilution method showed that LAE exhibit a strong antimicrobial activity against all strains tested. This antimicrobial activity was independent of the inoculum size and remained after two heating treatments. The results obtained in the survival study demonstrated that LAE showed a fast bactericidal effect. Images of scanning electron microscope suggested that cells membranes are the principal target of LAE. (C) 2013 Elsevier Ltd. All rights reserved.
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