Impact of cranberry juice and proanthocyanidins on the ability of Escherichia coli to form biofilms

Food Science and Biotechnology

Volumn 20, Issue 5, 2011, Pages 1315-1321

  Pinzón Arango, Paola Andrea ^a   Holguin, Kerrie ^a,b   Camesano, Terri Anne ^a  

^a WORCESTER POLYTECHNIC INSTITUTE   (United States)

^b The Ohio State University   (United States)

Author keywords

biofilm formation; cranberry juice cocktail; P fimbriated Escherichia coli; urinary tract infection; Vaccinium macrocarpon

Indexed keywords

96-WELL; ANTI-BIOFILM; BIOFILM FORMATION; CRANBERRY JUICE; CRANBERRY JUICE COCKTAIL; CRYSTAL VIOLET; E. COLI; INHIBITORY EFFECT; NON-SPECIFIC INTERACTIONS; PROANTHOCYANIDINS; URINARY TRACT INFECTIONS; VACCINIUM MACROCARPON;

BACTERIA; CHLORINE COMPOUNDS; ESCHERICHIA COLI; FRUIT JUICES; POLYVINYL CHLORIDES;

BIOFILMS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; VACCINIUM MACROCARPON;

EID: 84857546382     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0181-8     Document Type: Article

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