Natural and Bio-based Antimicrobials: A Review

被引：0
|
作者：
Fan, Xuetong [1 ]
Ngo, Helen [1 ]
Wu, Changqing [2 ]
机构：
[1] ARS, USDA, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA
[2] Univ Delaware, Dept Anim & Food Sci, Newark, DE 19716 USA
来源：
NATURAL AND BIO-BASED ANTIMICROBIALS FOR FOOD APPLICATIONS | 2018年 / 1287卷
关键词：
HIGH HYDROSTATIC-PRESSURE; ESCHERICHIA-COLI O157H7; ESSENTIAL OILS; LISTERIA-MONOCYTOGENES; MOLECULAR-PROPERTIES; PHENOLIC-COMPOUNDS; ORGANIC-ACIDS; CHITOSAN; SALMONELLA; THYMOL;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Natural antimicrobials, from plants, microorganisms and animals, cover a wide variety of compounds including phenolics, terpenes, bacteriocins, peptides, enzymes/proteins, natural polymers, fatty acids (lipids), organic acids and mixtures of bioactive compounds such as essential oils and plant extracts. Bio-based antimicrobials are modified, or synthesized from chemicals obtained from biological sources. This review discusses major types of natural and bio-based antimicrobials, inactivation mechanisms against microorganisms, structure-effect relationship, considerations for commercial application and future research needs.
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页码：1 / 24
页数：24
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