Antibacterial activity of chitosans with different degrees of deacetylation and viscosities

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 676-682

  Jung, Eun Ju ^a   Youn, Dal Kyoung ^a   Lee, Shin Ho ^a   No, Hong Kyoon ^a   Ha, Jong Gill ^b   Prinyawiwatkul, Witoon ^c  

^a Catholic University of Daegu   (South Korea)

^b Keumho Chemical Products Co   (South Korea)

^c LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Antibacterial activity; Chitosan; Degree of deacetylation; Viscosity

Indexed keywords

ANTI-BACTERIAL ACTIVITY; BACILLUS SUBTILIS; BACTERIA GROWTH; BACTERIAL GROWTH; DEACETYLATION; DEGREE OF DEACETYLATION; ERWINIA CAROTOVORA; GRAM-POSITIVE BACTERIUM; LACTOBACILLUS CURVATUS; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; PROTEUS VULGARIS; PSEUDOMONAS FLUORESCENS; SALMONELLA TYPHIMURIUM; SERRATIA MARCESCENS; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS; WATER-SOLUBLE CHITOSAN;

ACETYLATION; BACTERIOLOGY; BIOLOGICAL MEMBRANES; CHITIN; CHITOSAN; ESCHERICHIA COLI; HYDROGELS; LISTERIA; SALMONELLA; VISCOSITY;

MULTILAYERS;

BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS CURVATUS; LISTERIA MONOCYTOGENES; NEGIBACTERIA; PECTOBACTERIUM CAROTOVORUM; POSIBACTERIA; PROTEUS VULGARIS; PSEUDOMONAS FLUORESCENS; SALMONELLA TYPHIMURIUM; SERRATIA MARCESCENS; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

EID: 77955596371     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02186.x     Document Type: Article

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