Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens

LWT ◽  
2021 ◽  
pp. 111398
Author(s):  
Mebrure Nüket Yavuzer ◽  
Emre Yavuzer ◽  
Esmeray Kuley
Keyword(s):  
Biogenic Amine ◽  
Bitter Melon ◽  
Food Borne Pathogens ◽  
Fish Spoilage ◽  
Food Borne ◽  
Spoilage Bacteria

Inhibitory effects of safflower and bitter melon extracts on biogenic amine formation by fish spoilage bacteria and food borne pathogens

2019 ◽  
Vol 32 ◽  
pp. 100478 ◽  
Author(s):  
Esmeray Kuley ◽  
Mebrure Nüket Yavuzer ◽  
Emre Yavuzer ◽  
Mustafa Durmuş ◽  
Hatice Yazgan ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Bitter Melon ◽  
Inhibitory Effects ◽  
Food Borne Pathogens ◽  
Fish Spoilage ◽  
Food Borne ◽  
Spoilage Bacteria

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

2020 ◽  
Vol 36 ◽  
pp. 100635 ◽  
Author(s):  
Yesim Ozogul ◽  
Esmeray Kuley Boğa ◽  
Ismail Akyol ◽  
Mustafa Durmus ◽  
Yılmaz Ucar ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Thyme Essential Oil ◽  
Food Borne ◽  
Spoilage Bacteria

Chemical compositions and antibacterial activities of five selected aromatic plants essential oils against food-borne pathogens and spoilage bacteria

2015 ◽  
Vol 28 (3) ◽  
pp. 241-251 ◽  
Author(s):  
Marzieh Moosavi-Nasab ◽  
Mohammad Jamal Saharkhiz ◽  
Esmaeil Ziaee ◽  
Fatemeh Moayedi ◽  
Roya Koshani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antibacterial Activities ◽  
Chemical Compositions ◽  
Aromatic Plants ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria

Antibacterial Activity of Pomegranate, Orange and Lemon Peel Extracts Against Food-Borne Pathogens and Spoilage Bacteria In vitro and on Poultry Skin

2015 ◽  
Vol 14 (4) ◽  
pp. 229-239 ◽  
Author(s):  
Hazem Ramadan ◽  
Byungjin Min ◽  
Amit K. Tiwari ◽  
Gopal Reddy ◽  
Abiodun Adesiyun ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lemon Peel ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens

2012 ◽  
Vol 28 (1) ◽  
pp. 45-47 ◽  
Author(s):  
M A Morhsed ◽  
AA Bashir ◽  
M H K Khan ◽  
M K Alam
Keyword(s):  
Molecular Weight ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Food Spoilage ◽  
Chemical Treatments ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Different Strains

The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 106 Da and after step by step pretreatments using alkali, acid and H2O2, the final molecular weight was found to be reduced to 2.7 X 104 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified the chitin. Chitosan, the deacetylated form of chitin, was dissolved in lactic acid and then irradiated to perform antimicrobial activity. To conduct the experiment, seven different strains of bacteria were isolated from spoiled orange and it was found that chitosan was more effective to inhibit the growth of these bacteria. The more efficient result was found with irradiated chitosan than the non-irradiated one and the efficiency was consistently along with the increasing   of the radiation dose. The best antimicrobial activity was observed with 32 kGy. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11809 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 45-47

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