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Titolo:
Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation
Autore:
Tsai, GJ; Wu, ZY; Su, WH;
Indirizzi:
Natl Taiwan Ocean Univ, Dept Food Sci, Keelung, Taiwan Natl Taiwan Ocean Univ Keelung Taiwan v, Dept Food Sci, Keelung, Taiwan
Titolo Testata:
JOURNAL OF FOOD PROTECTION
fascicolo: 6, volume: 63, anno: 2000,
pagine: 747 - 752
SICI:
0362-028X(200006)63:6<747:AAOACM>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
N-ACETYLATED CHITOSAN; MOLECULAR-WEIGHT MANIPULATION; AEROMONAS-HYDROPHILA; ACTION PATTERN; FUSARIUM-SOLANI; NITROUS-ACID; CHITINASE; DEPOLYMERIZATION; INFECTION; PISATIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
36
Recensione:
Indirizzi per estratti:
Indirizzo: Tsai, GJ Natl Taiwan Ocean Univ, Dept Food Sci, Keelung, Taiwan Natl Taiwan Ocean Univ Keelung Taiwan ood Sci, Keelung, Taiwan
Citazione:
G.J. Tsai et al., "Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation", J FOOD PROT, 63(6), 2000, pp. 747-752

Abstract

The antibacterial activity of a chitooligosaccharide mixture prepared by digestion of shrimp chitosan with cellulase at 50 degrees C for 14 h was evaluated. Sugars with 1 to 8 degrees of polymer (DP) were found in this chitooligosaccharide mixture, and the weight percentage of sugars with DP greater than or equal to 6 was 44.3%. Minimal lethal concentrations of this mixture against Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Shigella dysenteriae, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahaemolyticus in nutrient broth were 5 to 29 ppm, which were much lower than those of the chitosan reactant (50 to 1,000 ppm). The antibacterial activity of this mixture in thesterilized milk against E. coli O157, L. monocytogenes, Salmonella Typhimurium, and S. aureus was much stronger at 4 degrees C than at 37 degrees C. When raw milk was supplemented with either 0.24% or 0.48% (wt/vol) of this oligosaccharide mixture and stored at 4 degrees C for 12 days, its mesophilic and psychrotrophic counts were reduced by at least 3 log cycles, and there was very little change in pH. In addition, this mixture retarded the growth of Salmonella species and caused quicker reduction of Staphylococcus species in raw milk. Accordingly, the shelf life of raw milk at 4 degrees C was extended by at least 4 days.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/04/20 alle ore 18:59:12