Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum)

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 11, 2008, Pages 2987-2991

  Rattanachaikunsopon, Pongsak ^a   Phumkhachorn, Parichat ^a  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Chives; Diallyl sulfide; Food borne pathogenic bacteria

Indexed keywords

BACTERIOLOGY; CONCENTRATION (PROCESS); ESCHERICHIA COLI; SULFUR COMPOUNDS;

ANTIMICROBIAL ACTIVITIES; CHIVES; DIALLYL DISULFIDES; DIALLYL SULFIDE; DIALLYL SULFIDES; DIALLYL TRISULFIDES; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENIC BACTERIA; LONG TIMES; MONOSULFIDE; PATHOGENIC BACTERIA; TEST TUBES; THAILAND; VERY LOW CONCENTRATIONS;

BACTERIA;

ALLYL COMPOUND; ALLYL SULFIDE; ANTIINFECTIVE AGENT; SULFIDE; VEGETABLE OIL;

ARTICLE; BACTERIUM; CHEMISTRY; CHIVE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL;

ALLYL COMPOUNDS; ANTI-INFECTIVE AGENTS; BACTERIA; CHIVE; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; PLANT OILS; SULFIDES;

ALLIACEAE; ALLIUM SCHOENOPRASUM; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 56749185249     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80482     Document Type: Article

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