Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores

Journal of Applied Microbiology

Volumn 109, Issue 1, 2010, Pages 137-145

  Roubos Van Den Hil, P J ^a   Dalmas, E ^a   Nout, M J R ^a   Abee, T ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Activity; Antibacterial; Bacillus cereus; Spores; Tempe

Indexed keywords

BACTERIOLOGY; CELL MEMBRANES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; SALMONELLA;

ACTIVITY; ANTI-BACTERIAL ACTIVITY; ANTIBACTERIALS; BACTERICIDAL EFFECTS; BACTERIOSTATIC; FOOD-BORNE PATHOGENS; SOYA BEANS; SPORE; TEMPE; VIABLE COUNT;

BACILLUS CEREUS;

ANTIINFECTIVE AGENT; PLANT EXTRACT; TEMPE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; BACTERIUM; BIOTECHNOLOGY; CYTOPLASM; FERMENTATION; FOOD QUALITY; GERMINATION; GROWTH RATE; HEATING; PATHOGEN; PLANT PRODUCT; SOYBEAN; SPORE;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL SPORE; BACTERIAL VIABILITY; BACTERICIDAL ACTIVITY; BACTERIOSTASIS; CELL MEMBRANE; CONTROLLED STUDY; FERMENTATION; FOOD PRESERVATION; GERMINATION; GROWTH INHIBITION; MEMBRANE PERMEABILITY; NONHUMAN; OPTICAL DENSITY; RHIZOPUS; SOYBEAN;

BACILLUS CEREUS; RHIZOPUS;

EID: 77953561664     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04637.x     Document Type: Article

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