Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, ε‐polylysine, and citric acid on Bacillus subtilis
Author:
Affiliation:
1. College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
2. Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14179
Reference26 articles.
1. Use of organic acids for prevention and removal of Bacillus subtilis biofilms on food contact surfaces
2. The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria
3. Prediction of the antibacterial activity of garlic extract on E. coli, S. aureus and B. subtilis by determining the diameter of the inhibition zones using artificial neural networks
4. A major protein component of the Bacillus subtilis biofilm matrix
5. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage
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