Physical and antimicrobial properties of edible films containing Lactococcus lactis

International Journal of Biological Macromolecules

Volumn 141, Issue , 2019, Pages 378-386

  Ma, Donghui ^a   Jiang, Yue ^a   Ahmed, Saeed ^a   Qin, Wen ^a   Liu, Yaowen ^a,b,c  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

^b SOUTHWEST JIAOTONG UNIVERSITY   (China)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antimicrobial activity; Edible film; Lactococcus lactis

Indexed keywords

ALGINIC ACID; BACTERIOCIN; CARBOXYMETHYLCELLULOSE; COLLAGEN; LACTIC ACID; METHYLCELLULOSE; ANTIINFECTIVE AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM CULTURE; CONTROLLED STUDY; EDIBLE FILM; ENVIRONMENTAL TEMPERATURE; FOOD PACKAGING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; MOISTURE; NONHUMAN; SCANNING ELECTRON MICROSCOPY; STAPHYLOCOCCUS AUREUS; SURVIVAL RATE; TENSILE STRENGTH; WATER PERMEABILITY; WATER VAPOR; ANTIBIOSIS; CHEMICAL PHENOMENA; CHEMISTRY; INFRARED SPECTROSCOPY; PHYSIOLOGY;

ANTI-INFECTIVE AGENTS; ANTIBIOSIS; CHEMICAL PHENOMENA; EDIBLE FILMS; FOOD PACKAGING; LACTOCOCCUS LACTIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TENSILE STRENGTH;

EID: 85071905377     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2019.09.006     Document Type: Article

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