In vitro Growth Inhibition of Food-borne Pathogens and Food Spoilage Microorganism by Vitamin K 5

Food and Bioprocess Technology

Volumn 4, Issue 6, 2011, Pages 1060-1065

  Miranda, Jose M ^a,c   Jorge, Fabiao ^a   Dominguez, Lucas ^b   Cepeda, Alberto ^a   Franco, Carlos M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c Lab Higiene Inspeccion de Alimentos   (Spain)

Author keywords

Antimicrobial; Food preservative; Food borne pathogen; Quinone; Spoilage; Vitamin K 5

Indexed keywords

AGAR PLATES; ANTI-MICROBIAL AGENT; ANTIFUNGAL EFFECT; ANTIMICROBIAL; ASPERGILLUS FLAVUS; ASPERGILLUS PARASITICUS; BACTERIAL GROWTH; BACTERIAL PATHOGENS; BACTERIAL STRAINS; BROAD SPECTRUM; BROTH MICRODILUTION METHOD; FOOD SPOILAGE; FOOD-BORNE PATHOGEN; FOOD-BORNE PATHOGENS; GROWTH INHIBITION; IN-VITRO; INHIBITORY EFFECT; LOW CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; PENICILLIUM EXPANSUM; QUINONE; VITAMIN K; VITAMIN K 5;

ASPERGILLUS; BACTERIA; BACTERIOLOGY; FOOD PRESERVATIVES; MOLDS; PATHOGENS; SODIUM; SODIUM CHLORIDE;

SPOILAGE;

ASPERGILLUS FLAVUS; ASPERGILLUS PARASITICUS; BACTERIA (MICROORGANISMS); PENICILLIUM EXPANSUM;

EID: 79958249208     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0413-6     Document Type: Article

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