Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction

Food Science and Biotechnology

Volumn 20, Issue 4, 2011, Pages 1101-1106

  Kim, Won Ju ^a   Lee, Kyoung Ah ^a   Kim, Kee Tae ^a   Chung, Myong Soo ^b   Cho, Sang Woo ^c   Paik, Hyun Dong ^a  

^a Konkuk University   (South Korea)

^b Ewha Womans University   (South Korea)

^c RandD Center   (South Korea)

Author keywords

antimicrobial effect; Bacillus cereus; onion; SEM; subcritical water extraction

Indexed keywords

ALLIUM CEPA; ANTI-MICROBIAL EFFECTS; BACTERICIDAL ACTIVITY; BACTERICIDAL EFFECTS; BACTERIOSTATIC; EXTRACTION TEMPERATURES; GROWTH INHIBITION; HOT WATER EXTRACTION; ONION; PHARMACEUTICAL INDUSTRY; SUBCRITICAL WATER EXTRACTION;

BACILLI; BACILLUS CEREUS; BACTERICIDES; BACTERIOLOGY; BIOLOGICAL MATERIALS; ETHANOL; FUNCTIONAL MATERIALS; MICROORGANISMS; SODIUM CHLORIDE;

SOLVENT EXTRACTION;

ALLIUM CEPA; BACILLUS CEREUS;

EID: 80053935096     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0149-8     Document Type: Article

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