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Titolo:
ANTIMICROBIAL ACTIVITY OF HOP EXTRACTS AGAINST LISTERIA-MONOCYTOGENESIN MEDIA AND IN FOOD
Autore:
LARSON AE; YU RRY; LEE OA; PRICE S; HAAS GJ; JOHNSON EA;
Indirizzi:
UNIV WISCONSIN,DEPT FOOD MICROBIOL & TOXICOL,1925 WILLOW DR MADISON WI 53706 UNIV WISCONSIN,DEPT FOOD MICROBIOL & TOXICOL MADISON WI 53706 FAIRLEIGH DICKINSON UNIV,UNIV COLL,DEPT NAT SCI TEANECK NJ 07666
Titolo Testata:
International journal of food microbiology
fascicolo: 2-3, volume: 33, anno: 1996,
pagine: 195 - 207
SICI:
0168-1605(1996)33:2-3<195:AAOHEA>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
INHIBITION; EPIDEMIC; RESINS; ACIDS;
Keywords:
HOPS; BETA-ACIDS; LUPULONE; ISOHUMULONE; FOOD PRESERVATION; ANTIMICROBIAL; LISTERIA MONOCYTOGENES;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
37
Recensione:
Indirizzi per estratti:
Citazione:
A.E. Larson et al., "ANTIMICROBIAL ACTIVITY OF HOP EXTRACTS AGAINST LISTERIA-MONOCYTOGENESIN MEDIA AND IN FOOD", International journal of food microbiology, 33(2-3), 1996, pp. 195-207

Abstract

Growth of Listeria monocytogenes was inhibited in culture media and in certain foods by four hop extracts (I-IV) containing varying concentrations of alpha- and beta-acids. Extracts (II and III) containing thehighest concentrations of beta-acids were inhibitory at 0.01 mg/l in trypticase soy broth. In food, these hop extracts showed varying magnitudes of inhibition. In coleslaw, hop extract III at 1 mg/g enhanced the rate of inactivation of L. monocytogenes Scott A. Hop extract IE was inhibitory at 0.1 and 1 mg/ml in skim and 2% milk, and was inhibitory at 1 mg/ml in whole milk. Hop extract II was listericidal in cottagecheese at 0.1 to 3 g/kg. No inhibition of L. monocytogenes by hop extract III was observed in Camembert cheese. Overall, the antimicrobial activity of hop extracts in food appeared to increase with acidity andlower fat content. Our results indicate that hop extracts could be used to control L. monocytogenes in minimally processed food with low fat content.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 14:09:32