Impact of pectin esterification on the antimicrobial activity of nisin-loaded pectin particles

Biotechnology Progress

Volumn 33, Issue 1, 2017, Pages 245-251

  Krivorotova, Tatjana ^a,b   Staneviciene, Ramune ^c   Luksa, Juliana ^c   Serviene, Elena ^a,c   Sereikaite, Jolanta ^a  

^a VILNIUS GEDIMINAS TECHNICAL UNIVERSITY   (Lithuania)

^b VILNIUS UNIVERSITY   (Lithuania)

^c Nature Research Centre   (Lithuania)

Author keywords

antimicrobial activity; degree of esterification; nisin; pectin

Indexed keywords

ALGAE; ESTERIFICATION; ESTERS; FOOD PRESERVATION; MICROORGANISMS; PH; POLYSACCHARIDES;

AGAR DIFFUSION ASSAYS; ANTI-MICROBIAL ACTIVITY; DEGREE OF SUBSTITUTION; GALACTURONIC ACIDS; HIGH METHOXYL PECTINS; LOW-METHOXYL PECTINS; NISIN; PECTIN;

ANTIBIOTICS;

ANTIINFECTIVE AGENT; NISIN; PECTIN; POLYGALACTURONIC ACID;

ARTHROBACTER; BACILLUS SUBTILIS; CHEMISTRY; DRUG EFFECTS; ESTERIFICATION; FOOD PRESERVATION; PATHOGENICITY; PH;

ANTI-INFECTIVE AGENTS; ARTHROBACTER; BACILLUS SUBTILIS; ESTERIFICATION; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; NISIN; PECTINS;

EID: 85002749426     PISSN: 87567938     EISSN: 15206033     Source Type: Journal    
DOI: 10.1002/btpr.2391     Document Type: Article

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