Evaluation of the antibacterial activity of piperaceae extracts and nisin on alicyclobacillus acidoterrestris

Journal of Food Science

Volumn 78, Issue 11, 2013, Pages

  Ruiz, Suelen P ^a   Anjos, Márcia Maria Dos ^a   Carrara, Vanessa S ^a   deLima, Juliana N ^a   Cortez, Diógenes Aparício G ^b   Nakamura, Tânia U ^a   Nakamura, Celso V ^a   De Abreu Filho, Benício A ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b Maringá Brazil Estadual de Maringá ^*  (Brazil)

Author keywords

Alicyclobacillus acidoterrestris; Nisin; Piperaceae; Prenylated chromene; Synergism

Indexed keywords

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; BACTERIA (MICROORGANISMS); PIPER ADUNCUM; PIPERACEAE; POSIBACTERIA;

ANTIINFECTIVE AGENT; NISIN; NISIN A; PLANT EXTRACT;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; ANIMAL; ARTICLE; CELL SURVIVAL; CHEMISTRY; CHLOROCEBUS AETHIOPS; DOSE RESPONSE; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; IC 50; MICROBIAL SENSITIVITY TEST; PASTEURIZATION; PH; PIPERACEAE; PRENYLATED CHROMENE; SYNERGISM; TEMPERATURE; VERO CELL LINE;

ALICYCLOBACILLUS ACIDOTERRESTRIS; NISIN; PIPERACEAE; PRENYLATED CHROMENE; SYNERGISM;

ALICYCLOBACILLUS; ANIMALS; ANTI-BACTERIAL AGENTS; CELL SURVIVAL; CERCOPITHECUS AETHIOPS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; INHIBITORY CONCENTRATION 50; MICROBIAL SENSITIVITY TESTS; NISIN; PASTEURIZATION; PIPERACEAE; PLANT EXTRACTS; TEMPERATURE; VERO CELLS;

EID: 84888035318     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12283     Document Type: Article

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