Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

Bin Shan; Yi-Zhong Cai; John D. Brooks; Harold Corke

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Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

机译：虎杖根及其主要生物活性成分的抗菌性能

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Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Sta

机译：虎杖根粗提物的抗菌活性，最低抑菌浓度（MIC）和最低杀菌浓度（MBC）针对五种常见食源性细菌（蜡状芽孢杆菌，单核细胞增生李斯特菌，Sta

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来源
《Food Chemistry》 |2008年第3期|p.530-537|共8页
作者
Bin Shan; Yi-Zhong Cai; John D. Brooks; Harold Corke;
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作者单位

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
polygonum cuspidatum; antibacterial properties; foodborne pathogenic bacteria; phenolic compounds; stilbenes; hydroxyanthraquinones;

机译：虎杖;抗菌性能;食源性致病菌;酚类化合物;对苯二酚;羟基蒽醌;
入库时间 2022-08-17 23:24:31

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Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

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