Bactericidal Effects of Coffee and Chlorogenic Acid on Escherichia coli and Salmonella spp. under Low pH or Gastric Acid Conditions
Author:
Affiliation:
1. Department of Nutrition and Food Science, Ochanomizu University
2. Institute for Research Promotion, Niigata University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/2/26_247/_pdf
Reference38 articles.
1. Aeschbacher, H.U., Chappuis, C., and Würzner, H.P. (1980). Mutagenicity testing of coffee: a study of problems encountered with the Ames Salmonella test system. Food Cosmet. Toxicol., 18, 605-613.
2. Almeida, A.A., Farah, A., Silva, A.M., Nunan, E.A., and Glória, M.B.A. (2006). Antibacterial activity of coffee extracts and selected coffee chemical compounds against Enterobacteria. J. Agric. Food Chem., 54, 8738-8743.
3. Alvarez-Ordonez, A., Fernandez, A., Bernardo, A., and Lopez, M. (2010). Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures. Food Microbiol., 27, 44-49.
4. Beales, N. (2004). Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A Review. Comp. Rev. Food Sci., 3, 1-20.
5. Bearson, S., Bearson, B., and Foster, J.W. (1997). Acid stress responses in enterobacteria. FEMS Microbiol. Lett., 147, 173-180.
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