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פותח על ידי קלירמאש פתרונות בע"מ -
Sensitization of Escherichia coli to nisin by maltol and ethyl maltol
Year:
1996
Source of publication :
Letters in Applied Microbiology
Authors :
שוויד, פרננדו
;
.
Volume :
22
Co-Authors:
Schved, F., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Pierson, M.D., Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
Juven, B.J., Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States, Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061-0418, United States
Facilitators :
From page:
189
To page:
191
(
Total pages:
3
)
Abstract:
When used separately, 20 mmol l-1 maltol or 1600 AU ml-1 nisin resulted in a 0-0.6 log10 reduction in viable counts of Escherichia coli in a buffer system. However, when added in combination they yielded a 1.8-5.5-log-cycle reduction in viable counts of E. coli at pH 5.0 and 6.8 respectively. It is postulated that maltol (and ethyl maltol) destabilizes the cell outer membrane by chelation of Mg2+ and/or Ca2+, thus permeabilizing the E. coli cell to nisin.
Note:
Related Files :
cell membrane
ethylmaltol
food microbiology
Iron Chelating Agents
nisin
unclassified drug
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21388
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:43
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Scientific Publication
Sensitization of Escherichia coli to nisin by maltol and ethyl maltol
22
Schved, F., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Pierson, M.D., Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
Juven, B.J., Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States, Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061-0418, United States
Sensitization of Escherichia coli to nisin by maltol and ethyl maltol
When used separately, 20 mmol l-1 maltol or 1600 AU ml-1 nisin resulted in a 0-0.6 log10 reduction in viable counts of Escherichia coli in a buffer system. However, when added in combination they yielded a 1.8-5.5-log-cycle reduction in viable counts of E. coli at pH 5.0 and 6.8 respectively. It is postulated that maltol (and ethyl maltol) destabilizes the cell outer membrane by chelation of Mg2+ and/or Ca2+, thus permeabilizing the E. coli cell to nisin.
Scientific Publication
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