Antibacterial activity of chemically defined chitosans: Influence of molecular weight, degree of acetylation and test organism

International Journal of Food Microbiology

Volumn 148, Issue 1, 2011, Pages 48-54

  Mellegard H ^a   Strand, S P ^b   Christensen, B E ^b   Granum, P E ^a   Hardy, S P ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Antibacterial activity; Chitosan; Degree of acetylation; Membrane integrity assays; Minimal inhibitory concentration; Molecular weight

Indexed keywords

CHITOSAN; CHLORIDE; LIPOPOLYSACCHARIDE; NAPHTHALENE DERIVATIVE; POTASSIUM;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; CONTROLLED STUDY; DRUG ACETYLATION; ESCHERICHIA COLI; MEMBRANE PERMEABILITY; MOLECULAR WEIGHT; NONHUMAN; SALMONELLA TYPHIMURIUM; WILD TYPE;

ACETYLATION; ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; CHITOSAN; ESCHERICHIA COLI; FOOD PRESERVATIVES; LIPOPOLYSACCHARIDES; MOLECULAR WEIGHT; POTASSIUM; SALMONELLA TYPHIMURIUM;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CRUSTACEA; ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

EID: 79957924575     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.04.023     Document Type: Article

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