Epicatechin gallate, a component of green tea, reduces halotolerance in Staphylococcus aureus

International Journal of Food Microbiology

Volumn 111, Issue 3, 2006, Pages 276-279

  Stapleton, Paul D ^a   Gettert, Jasmine ^a   Taylor, Peter W ^a  

^a UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

Epicatechin gallate; Green tea; Halotolerance; Polyphenols; Staphylococcus aureus

Indexed keywords

BETAINE; EPICATECHIN GALLATE; LITHIUM CHLORIDE; POLYPHENOL DERIVATIVE; POTASSIUM CHLORIDE; PROLINE; SODIUM CHLORIDE;

ARTICLE; FOOD PRESERVATION; GROWTH INHIBITION; NONHUMAN; SALT TOLERANCE; STAPHYLOCOCCUS AUREUS; TEA;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CATECHIN; CONSUMER PRODUCT SAFETY; FLAVONOIDS; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; KINETICS; OSMOLAR CONCENTRATION; PHENOLS; SALTS; STAPHYLOCOCCUS AUREUS;

STAPHYLOCOCCUS AUREUS;

EID: 33748550291     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.06.005     Document Type: Article

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