High added-value compounds with antibacterial properties from Ginja cherries by-products

Waste and Biomass Valorization

Volumn 1, Issue 2, 2010, Pages 209-217

  Piccirillo, C ^a   Demiray, S ^a   Franco, A R ^a   Castro, P M L ^a   Pintado, M E ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Agricultural waste; Antibacterial properties; Cherry by products; Polyphenols

Indexed keywords

ANTIBACTERIAL PROPERTIES; ANTIMICROBIAL PROPERTY; BACILLUS SUBTILIS; CHERRY BY-PRODUCTS; DILUTION TECHNIQUE; ETHANOL EXTRACT; FLAVOBACTERIUM SP; GRAM POSITIVE; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; HIGH ADDED-VALUE COMPOUNDS; MINIMUM INHIBITORY CONCENTRATION; PHENOLIC COMPOSITION; POLYPHENOLS; PSEUDOMONAS AERUGINOSA; PSEUDOMONAS SP; STAPHYLOCOCCUS AUREUS;

AGRICULTURAL WASTES; BACTERIA; BACTERIOLOGY; ESCHERICHIA COLI; ETHANOL; OPTIMIZATION; PHENOLS;

PLANT EXTRACTS;

BACILLUS SUBTILIS; ESCHERICHIA COLI; FLAVOBACTERIUM; FLAVOBACTERIUM SP.; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA; PSEUDOMONAS SP.; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 79952362692     PISSN: 18772641     EISSN: 1877265X     Source Type: Journal    
DOI: 10.1007/s12649-010-9019-5     Document Type: Article

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