메뉴 건너뛰기




Volumn 47, Issue 14, 2012, Pages 2241-2245

Antibacterial effect of phosphates and polyphosphates with different chain length

Author keywords

bacterial growth; condensation degree; growth parameters; Inhibitory effect; pH values

Indexed keywords

ALKALINITY; BACILLUS CEREUS; BACTERIOLOGY; CHAIN LENGTH; CONDENSATION; DISSOCIATION; ESCHERICHIA COLI; PHOSPHATES; SALMONELLA; SALTS;

EID: 84866145767     PISSN: 10934529     EISSN: 15324117     Source Type: Journal    
DOI: 10.1080/10934529.2012.707544     Document Type: Article
Times cited : (30)

References (14)
  • 2
    • 84866166981 scopus 로고
    • CRC Press Inc.: Boca Raton, FL
    • Molins, R. Phosphates in food, CRC Press Inc.: Boca Raton, FL, 1991; 45-116, 208, 217-229.
    • (1991) Phosphates In Food , vol.45-116 , Issue.208 , pp. 217-229
    • Molins, R.1
  • 4
    • 84964378502 scopus 로고
    • Inhibition of Aspergillus flavus and selected Gram-positive bacteria by chelation of essential metal cations by polyphosphates
    • Knabel, S.J.;Walker, H.W.; Hartman, P.A. Inhibition of Aspergillus flavus and selected Gram-positive bacteria by chelation of essential metal cations by polyphosphates. J. Food Prot. 1991, 54, 360-365.
    • (1991) J. Food Prot. , vol.54 , pp. 360-365
    • Knabel, S.J.1    Walker, H.W.2    Hartman, P.A.3
  • 6
    • 79956316960 scopus 로고    scopus 로고
    • Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria
    • Bunkov'a, L.; Bunka, F.; Janis, R.; Krejc'i, J.; Dolez'alkov'a, I.; Posp'isil, Z.; R°uzicka, J.; Tremlov'a, B.
    • Bunkov'a, L.; Bunka, F.; Janis, R.; Krejc'i, J.; Dolez'alkov'a, I.; Posp'isil, Z.; R°uzicka, J.; Tremlov'a, B. Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria. Acta Vet. 2011, 80, 29-39.
    • (2011) Acta Vet. , Issue.80 , pp. 29-39
  • 7
    • 0032845640 scopus 로고    scopus 로고
    • Long-chain polyphosphate cause cell lysis and inhibits Bacillus cereus septum formation, which is dependent on divalent cationts
    • Maier, S.K.; Scherer, S.; Loessner, M. Long-chain polyphosphate cause cell lysis and inhibits Bacillus cereus septum formation, which is dependent on divalent cationts. Appl. Environ. Microbiol. 1999, 65, 3942-3949.
    • (1999) Appl. Environ. Microbiol. , vol.65 , pp. 3942-3949
    • Maier, S.K.1    Scherer, S.2    Loessner, M.3
  • 8
    • 0008007045 scopus 로고    scopus 로고
    • Trisodium phosphate increases sensitivity of Gram-negative bacteria to lysozyme and nisin
    • Carneiro deMelo, A.M.; Cassar, C.A.;Miles, R.J. Trisodium phosphate increases sensitivity of Gram-negative bacteria to lysozyme and nisin. J. Food Prot. 1998, 61, 839-843.
    • (1998) J. Food Prot. , vol.61 , pp. 839-843
    • Carneiro DeMelo, A.M.1    Cassar, C.A.2    Miles, R.J.3
  • 9
    • 0006921516 scopus 로고
    • Heat-sensitization of Salmonella by polyphosphates
    • Seward, R.A.; Lin, C.F.; Melanchouris, N. Heat-sensitization of Salmonella by polyphosphates. J. Food Sci. 1986, 51, 471-473.
    • (1986) J. Food Sci. , vol.51 , pp. 471-473
    • Seward, R.A.1    Lin, C.F.2    Melanchouris, N.3
  • 10
    • 0028139667 scopus 로고
    • Antibacterial mechanism of long-chain polyphosphates in Staphylococcus aureus
    • Lee, R.M.; Hartman, P.A.; Stahr, H.M.; Olson, D.G.; Williams, F.D. Antibacterial mechanism of long-chain polyphosphates in Staphylococcus aureus. J. Food Prot. 1994, 57, 289-294 (6).
    • (1994) J. Food Prot. , vol.57 , Issue.289-294 , pp. 6
    • Lee, R.M.1    Hartman, P.A.2    Stahr, H.M.3    Olson, D.G.4    Williams, F.D.5
  • 12
    • 0028141295 scopus 로고
    • Reduction of Salmonella on post-chill chicken carcasses by trisodium phosphate treatment
    • Kim, J.W.; Slavik, M.F.; Pharr,M.D.;Raben,D.P.; Lobsinger,C.M.; Tsai, S. Reduction of Salmonella on post-chill chicken carcasses by trisodium phosphate treatment. J. Food Prot. 1994, 57, 9-17.
    • (1994) J. Food Prot. , vol.57 , pp. 9-17
    • Kim, J.W.1    Slavik, M.F.2    Pharr, M.D.3    Raben, D.P.4    Lobsinger, C.M.5    Tsai, S.6
  • 13
    • 0032032561 scopus 로고    scopus 로고
    • Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium
    • Xiong, H.; Li, Y.; Slavik, M.F.; Walker, J.T. Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. J. Food Prot. 1998, 61, 272-275.
    • (1998) J. Food Prot. , vol.61 , pp. 272-275
    • Xiong, H.1    Li, Y.2    Slavik, M.F.3    Walker, J.T.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.