Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 4737-4748

  Borges, Anabela ^a,b   Abreu, Ana C ^a   Ferreira, Carla ^a   Saavedra, Maria J ^b   Simões, Lúcia C ^a,c   Simões, Manuel ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

Author keywords

Antibacterial activity; Disinfectants; Food preservatives; Isothiocyanates; Mechanisms of action

Indexed keywords

ANTIMICROBIAL AGENTS; BIOMATERIALS; CELL MEMBRANES; CYTOLOGY; DISINFECTANTS; ESCHERICHIA COLI; FOOD PRESERVATIVES; HYDROPHILICITY; LISTERIA; METABOLITES; MICROORGANISMS; PATHOGENS; PLANTS (BOTANY); POTASSIUM;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; CRUCIFEROUS VEGETABLES; ISOTHIOCYANATES; MINIMUM BACTERICIDAL CONCENTRATION (MBC); MINIMUM INHIBITORY CONCENTRATION; PLANT SECONDARY METABOLITES; PSEUDOMONAS AERUGINOSA;

BACTERIA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 84938331323     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1533-1     Document Type: Article

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