Sphagnan - A pectin-like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH

Journal of Applied Microbiology

Volumn 106, Issue 3, 2009, Pages 967-976

  Stalheim, T ^a   Ballance, S ^b,c   Christensen, B E ^c   Granum, P E ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Bacteria; Carboxyl; Cation exchange; Food preservation; Natural antimicrobial; pH

Indexed keywords

FOOD MICROBIOLOGY; FOOD PRESERVATION; SPOILAGE;

ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL EFFECTS; BACTERIAL GROWTH; CARBOHYDRATE POLYMERS; CARBOXYL; CATION EXCHANGES; FOOD POISONING; FOOD SPOILAGE; NATURAL-ANTIMICROBIALS; SOLID GROWTH;

BACTERIA;

ACID; BUFFER; HYDROCHLORIC ACID; POLYMER; POLYSACCHARIDE; RHAMNOGALACTURONAN; SODIUM; SPHAGNAN; UNCLASSIFIED DRUG;

BACTERIUM; INHIBITION; MOSS; PH; POLYMER;

ACIDITY; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; CULTURE MEDIUM; FOOD POISONING; FOOD SPOILAGE; GROWTH INHIBITION; NONHUMAN; PH; SPHAGNUM;

BACTERIA (MICROORGANISMS); BRYOPHYTA; SPHAGNUM;

EID: 60049097992     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.04057.x     Document Type: Article

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