Antibacterial activity of fresh and processed red muscadine juice and the role of their polar compounds on Escherichia coli O157:H7

Journal of Applied Microbiology

Volumn 107, Issue 2, 2009, Pages 533-539

  Kim, T J ^a   Silva, J L ^a   Jung, Y S ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial activity; Escherichia coli O157:H7; Malic acid; Polar and polyphenol fractions; Red muscadine juice; Sugars; Tannic acid; Tartaric acid.

Indexed keywords

ESCHERICHIA COLI; FLAVONOIDS; FRUIT JUICES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANNINS;

ANTI-MICROBIAL ACTIVITY; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; MALIC ACIDS; POLAR AND POLYPHENOL FRACTION; POLYPHENOLS; RED MUSCADINE JUICE; TANNIC ACID; TARTARIC ACID.; TARTARIC ACIDS;

SUGARS;

MALIC ACID; TANNIN; TARTARIC ACID;

ANTIMICROBIAL ACTIVITY; BACTERIUM; LIQUID CHROMATOGRAPHY; ORGANIC ACID; PLANT EXTRACT; SUGAR;

ANTIBACTERIAL ACTIVITY; ARTICLE; ESCHERICHIA COLI; GRAPE; GRAPE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; VITIS ROTUNIFOLIA;

ESCHERICHIA COLI; VITACEAE; VITIS ROTUNDIFOLIA;

EID: 68049128332     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04239.x     Document Type: Article

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