Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease

Biological and Pharmaceutical Bulletin

Volumn 27, Issue 12, 2004, Pages 1965-1969

  Taguri, Toshitsugu ^a,b   Tanaka, Takashi ^b   Kouno, Isao ^b  

^a Nagasaki Prefectural Institute of Public Health and Environmental Sciences   (Japan)

^b NAGASAKI UNIVERSITY   (Japan)

Author keywords

Antimicrobial activity test; Food borne pathogenic bacteria; Minimum inhibitory concentration; Polyphenol

Indexed keywords

BLACK TEA EXTRACT; CASTALAGIN; CATECHOL OXIDASE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GERANIIN; GREEN TEA EXTRACT; POLYPHENOL; PROCYANIDIN; PRODELPHINIDIN; PUNICALAGIN; TANNIN; THEAFLAVIN; UNCLASSIFIED DRUG; ANTIINFECTIVE AGENT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; ESCHERICHIA COLI; GENUS; LOQUAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PATHOGENICITY; SALMONELLA; SEROTYPE; STAPHYLOCOCCUS AUREUS; VIBRIO; BACTERIAL INFECTION; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FOOD POISONING; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PHYSIOLOGY;

ANTI-BACTERIAL AGENTS; BACTERIAL INFECTIONS; FLAVONOIDS; FOOD POISONING; MICROBIAL SENSITIVITY TESTS; PHENOLS; PLANT EXTRACTS; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 21644465146     PISSN: 09186158     EISSN: 13475215     Source Type: Journal    
DOI: 10.1248/bpb.27.1965     Document Type: Article

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