Bacteriostatic Effects of Food Additives on <i>Paenibacillus odorifer</i>, the Bacterium Causing the Deterioration of Refrigerated Processed Foods-Reference-Cited by-同舟云学术

Bacteriostatic Effects of Food Additives on <i>Paenibacillus odorifer</i>, the Bacterium Causing the Deterioration of Refrigerated Processed Foods

Published:2024-06-30 Issue:2 Volume:41 Page:77-81
ISSN:1340-8267
Container-title:Japanese Journal of Food Microbiology
language:en
Short-container-title:Jpn. J. Food Microbiol.

Author:

Ikeda Naoki¹,Sawaguchi Yuzuru²,Kobayashi Yoshiaki²,Osada Takashi¹³

Affiliation:

1. Food Science Program, Department of Food Science Master’s Course, Graduate School of Horticulture and Food Science, Graduate School of Minami Kyushu University

2. Mitsubishi Chemical Corporation

3. Department of Food Science and Technology, Faculty of Health and Nutrition, Minami Kyushu University

Publisher

Japanese Society of Food Microbiology

Link

https://www.jstage.jst.go.jp/article/jsfm/41/2/41_77/_pdf

Reference21 articles.

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3. 3） Ibrahim, H. R., Higashiguchi, S., Juneja, L. R., Kim, M. and Yamamoto, T.: A structural phase of heat-denatured lysozyme with novel antimicrobial action. J. Agric. Food Chem., 44, 1416–1423 (1996).

4. 4）池上義昭，大田智子：シュガーエステルの抗菌作用―I　有芽胞菌に対するシュガーエステルの効果．東洋食品工業短大・東洋食品研究所研究報告書，16, 93–100 (1985).

5. 5）池上義昭，大田智子：シュガーエステルの抗菌作用― III　胞子の耐熱性に及ぼすシュガーエステルの併用効果．東洋食品工業短大・東洋食品研究所研究報告書，16, 106–110 (1985).