書誌事項
- タイトル別名
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- Antibacterial activities of tea polyphenols against foodborne pathogenic bacteria (studies on antibacterial effects of tea polyphenols. Part III.
- Studies on Antibacterial Effects ofTea Polyphenols Part III
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説明
Minimum inhibitory concentration (MIC)of polyphenolic components of tea againstwell known 16 strains of foodbornepathogenic bacteria was determined. As teapolyphenols, "crude catechins"from greentea extract and its four components, and "crude theaflavins" from black tea extractand its four components were used. Theresults showed tha these tea polyphenolshad antibacterial activities against Vibrioparahaemolyticus, V. fluvialis, V. metschnikovii, Staphylococcus aureus, Clostridiumperfringens, Baeillus cereus, Plesiomonasshigelloides, and Aeromonas sobria. Butthey hardly had the activities against A.hydrophila subsp. hydrophila, Salmonellaenteritidis, S. typimurium, enteropathogenic Escherichia coli, enteroinvasive E. coli, Yersinia entergeelitica, Campylobacter coli, and C. jejuni.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 36 (12), 996-999, 1989
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383159040
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- NII論文ID
- 130003967616
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- COI
- 1:CAS:528:DyaK3cXkt1ansb4%3D
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- ISSN
- 00290394
- http://id.crossref.org/issn/09505423
- http://id.crossref.org/issn/00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
