Influence of acetylation degree and molecular weight of homogeneous chitosans on antibacterial and antifungal activities

International Journal of Food Microbiology

Volumn 185, Issue , 2014, Pages 57-63

  Younes, Islem ^a   Sellimi, Sabrine ^a   Rinaudo, Marguerite ^b   Jellouli, Kemel ^a   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Biomaterials Applications   (France)

Author keywords

Acetylation degree; Antibacterial activity; Antifungal activity; Homogeneous chitosan; Molecular weight

Indexed keywords

CHITOSAN DERIVATIVE;

ACETYLATION; AGAR DIFFUSION; ALTERNARIA SOLANI; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS NIGER; BACILLUS CEREUS; BROTH DILUTION; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; FUSARIUM OXYSPORUM; KLEBSIELLA PNEUMONIAE; MICROCOCCUS LUTEUS; MINIMUM INHIBITORY CONCENTRATION; MOLECULAR WEIGHT; NONHUMAN; PH; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS;

ACETYLATION DEGREE; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; HOMOGENEOUS CHITOSAN; MOLECULAR WEIGHT;

ACETYLATION; ANTI-BACTERIAL AGENTS; ANTIFUNGAL AGENTS; BACTERIA; CHITOSAN; COLONY COUNT, MICROBIAL; FUNGI; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; MOLECULAR WEIGHT;

EID: 84902303041     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.04.029     Document Type: Article

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