Detail publikace

Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme

Originální název

Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme

Anglický název

Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme

Jazyk

en

Originální abstrakt

Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. Presented work is focused on study of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their effect and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan, starch). Antimicrobial activity was tested against two gram-positive (Bacillus subtilis, Micrococcus luteus) and two Gram-negative (Escherichia coli, Serratia marcescens) bacteria.

Anglický abstrakt

Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. Presented work is focused on study of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their effect and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan, starch). Antimicrobial activity was tested against two gram-positive (Bacillus subtilis, Micrococcus luteus) and two Gram-negative (Escherichia coli, Serratia marcescens) bacteria.

BibTex


@article{BUT126924,
  author="Petra {Matoušková} and Ivana {Márová} and Jitka {Bokrová} and Pavla {Benešová}",
  title="Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme",
  annote="Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. Presented work is focused on study of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their effect and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan, starch). Antimicrobial activity was tested against two gram-positive (Bacillus subtilis, Micrococcus luteus) and two Gram-negative (Escherichia coli, Serratia marcescens) bacteria.",
  address="Food Technology and Biotechnology",
  chapter="126924",
  howpublished="online",
  institution="Food Technology and Biotechnology",
  number="3",
  volume="54",
  year="2016",
  month="september",
  pages="304--316",
  publisher="Food Technology and Biotechnology",
  type="journal article in Web of Science"
}