Growth Inhibition of Foodborne and Pathogenic Bacteria by Conjugated Linoleic Acid

The influence of conjugated linoleic acid (CLA) on the growth of some foodborne and pathogenic bacteria was examined. A potassium salt of CLA (CLA-K) was tested against three Gram-positive strains (Bacillus cereus, Staphylococcus aureus, and Streptococcus mutans) and five Gram-negative strains (Pseu...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2009-04, Vol.57 (8), p.3164-3172
Hauptverfasser:	Byeon, Jae Il, Song, Han Suep, Oh, Tae Woo, Kim, Young Suk, Choi, Byeong Dae, Kim, Hong Chul, Kim, Jeong Ok, Shim, Ki Hwan, Ha, Yeong Lae
Format:	Artikel
Sprache:	eng
Schlagworte:	animal pathogenic bacteria Anti-Bacterial Agents - pharmacology antibacterial properties Bacteria - drug effects Bacteria - growth & development Bacteria - ultrastructure Biological and medical sciences Cell Membrane - chemistry cell membranes Chemical Aspects of Food Safety conjugated linoleic acid Fatty Acids - analysis Food industries Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology Gram-negative bacteria Gram-Negative Bacteria - drug effects Gram-Negative Bacteria - growth & development Gram-positive bacteria Gram-Positive Bacteria - drug effects Gram-Positive Bacteria - growth & development Linoleic Acids, Conjugated - analysis Linoleic Acids, Conjugated - pharmacology Lipid Peroxidation microbial growth Microscopy, Electron, Scanning
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