Antibacterial activities of tea polyphenols against foodborne pathogenic bacteria (studies on antibacterial effects of tea polyphenols. Part III.

DOI 10 Citations

Bibliographic Information

Other Title
  • 茶ポリフェノール類の食中毒細菌に対する抗菌活性
  • Studies on Antibacterial Effects ofTea Polyphenols Part III

Search this article

Description

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.

Journal

Citations (10)*help

See more

Details 詳細情報について

  • CRID
    1390282681383159040
  • NII Article ID
    130003967616
  • DOI
    10.3136/nskkk1962.36.12_996
  • COI
    1:CAS:528:DyaK3cXkt1ansb4%3D
  • ISSN
    00290394
    http://id.crossref.org/issn/09505423
    http://id.crossref.org/issn/00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top