Earticle

초록

영어

The antibacterial activity of chitosan against Escherichia coli was investigated in the presence of NaCl, sucrose,and ethanol to assess the potential use of chitosan as a biopreservative in food products containing these components. Theinhibitory activity of chitosan decreased slightly upon the addition of NaCl and sucrose, respectively to culture brothcontaining 100ppm of chitosan (Mw 3,000), while the addition of ethanol enhanced the inhibitory activity of chitosan ongrowing cells. The addition of these components to non-growing cells prior to chitosan treatment demonstrated that NaClprotected the cells from the inhibitory activity of chitosan, while sucrose had no effect. Ethanol addition to non-growing cellsincreased cell death by chitosan treatment. Finally, binding of fluorescein isothiocyanate (FITC)-labeled chitosan to E. coliwas measured in the presence of the food components. The FITC-labeled chitosan binding to cells decreased upon NaCladdition, was not affected by sucrose, and increased following treatment with ethanol.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Yi Fan Hong [ Department of Molecular Science and Technology, Ajou University, Suwon, Gyeonggi 443-749, Korea ]
• Eunpyo Moon [ Department of Biology, Ajou University, Suwon, Gyeonggi 443-749, Korea ]
• Yun Hee Park [ Department of Molecular Science and Technology, Ajou University, Suwon, Gyeonggi 443-749, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664