Antibacterial effect of orange Monascus pigment against Staphylococcus aureus-Reference-Cited by-同舟云学术

Antibacterial effect of orange Monascus pigment against Staphylococcus aureus

Published:2019-06 Issue:2 Volume:48 Page:169-176
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Feng L.H.¹,Li Y.Q.¹,Sun G.J.¹,Zhao X.Z.¹

Affiliation:

1. School of Food Science & Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 University Road of Changqing District, Jinan, 250353, Shandong Province. China

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/066.2019.48.2.4

Reference25 articles.

1. Pigments of Monascus

2. In Vitro Antibacterial Mechanism of Action of Crude Garlic (Allium sativum) Clove Extract on Selected Probiotic Bifidobacterium Species as Revealed by SEM, TEM, and SDS-PAGE Analysis

3. The antimicrobial mechanism of electrochemically activated water againstPseudomonas aeruginosaandEscherichia colias determined by SDS-PAGE analysis

4. Effect of monascus pigment derivatives on the electrophoretic mobility of bacteria, and the cell adsorption and antibacterial activities of pigments

5. Antimicrobial activities of amino acid derivatives of monascus pigments

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