Properties and antimicrobial activity of edible films incorporated with kiam wood (Cotyleobium lanceotatum) extract
作者： Jutaporn Chana-Thaworn , Suphitchaya Chanthachum , Thawien Wittaya
DOI: 10.1016/J.LWT.2010.06.020
关键词: Microbiology 、 Minimum bactericidal concentration 、 Food additive 、 Food science 、 Listeria monocytogenes 、 Biofilm 、 Bacterial growth 、 Chemistry 、 Antimicrobial 、 Escherichia coli 、 Staphylococcus aureus
摘要: Abstract The antimicrobial properties of wood extracts are well known; however their application to edible films is limited. In this study, the minimum bactericidal concentration (MBC) kiam extract was established as 300 mg/L at which bacterial growth completely inhibited. hydroxypropyl methylcellulose (HPMC) containing 1–5 fold MBC were tested against Escherichia coli O175:H7, Staphylococcus aureus and Listeria monocytogenes . exhibited more effective impact on reduction L. than S. E. ( p
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