A novel agar diffusion assay for qualitative and quantitative estimation of ε-polylysine in fermentation broths and foods

Food Research International

Volumn 48, Issue 1, 2012, Pages 49-56

  Zhang, Yang ^a   Zhang, Quanjing ^a,b   Feng, Xiaohai ^a   Li, Sha ^a   Xia, Jun ^a   Xu, Hong ^a  

^a NANJING TECH UNIVERSITY   (China)

^b Shandong Tianli Pharmaceutial corporation   (China)

Author keywords

Polylysine; Agar diffusion assay; Methylene blue; Oxford cup

Indexed keywords

AGAR PLATES; BASIC RESEARCH; CHARGED DYES; DIFFUSION ZONES; FERMENTATION BROTHS; FOOD INDUSTRIES; HIGH SPECIFICITY; INTERFERING SUBSTANCES; LINEAR RELATIONSHIPS; METHYLENE BLUE; METHYLENE BLUE DYE; OXFORD CUP; POLYANIONICS; POLYLYSINE; POSITIVELY CHARGED; QUANTITATIVE ESTIMATION; TARGET SUBSTANCES;

ALGAE; AROMATIC COMPOUNDS; ELECTROSTATIC SEPARATORS; FERMENTATION; POLYSACCHARIDES;

DIFFUSION;

EID: 84858965179     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.017     Document Type: Article

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