Evaluation Antibacterial Activity of Quaternary-Based Chitin/Chitosan Derivatives In Vitro

Journal of Food Science

Volumn 78, Issue 1, 2013, Pages

  Geng, Xiaodong ^a   Yang, Ronghua ^a   Huang, Jianying ^a   Zhang, Xiao ^a   Wang, Xiangyang ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Antibacterial activity; Chitin; Chitosan; Polysaccharides; Time kill analysis

Indexed keywords

ANTIINFECTIVE AGENT; CHITIN; CHITOSAN; DRUG DERIVATIVE; FOOD PRESERVATIVE; N ((2 HYDROXY 3 TRIMETHYLAMMONIUM)PROPYL)CHITOSAN CHLORIDE; N TRIMETHYL CHITOSAN CHLORIDE; N-((2-HYDROXY-3-TRIMETHYLAMMONIUM)PROPYL)CHITOSAN CHLORIDE; N-TRIMETHYL CHITOSAN CHLORIDE; O ((2 HYDROXY 3 TRIMETHYLAMMONIUM))PROPYLCHITIN; O-((2-HYDROXY-3-TRIMETHYLAMMONIUM))PROPYLCHITIN;

ARTICLE; BACILLUS SUBTILIS; CHEMISTRY; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; INFRARED SPECTROSCOPY; MICROBIAL SENSITIVITY TEST; MOLECULAR WEIGHT; PH; SALMONELLA; SYNTHESIS; TRANSMISSION ELECTRON MICROSCOPY;

ANTI-BACTERIAL AGENTS; BACILLUS SUBTILIS; CHITIN; CHITOSAN; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; MICROSCOPY, ELECTRON, TRANSMISSION; MOLECULAR WEIGHT; SALMONELLA; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

BACILLUS SUBTILIS; SALMONELLA CHOLERAESUIS;

EID: 84872195775     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02999.x     Document Type: Article

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