Antibacterial Action of Haw Pectic Oligosaccharides

• DOI: 10.1080/10942912.2011.565904
• Publication Date: 2013-01-31T18:51:56Z
• Authors: Suhong Li; Tuoping Li; Rugang Zhu; Na Wang; Yurong Song; Shuhua Wang; Mei Guo
• Keywords: Sodium lactate; Food Preservatives

Haw pectic oligosaccharides, lactic acid, sodium lactate, and tea polyphenol showed dose pH dependent antibacterial activity against E. coli. The of haw oligosaccharides could be enhanced by combination with or polyphenol. However, nisin resulted in no significant enhancement These results revealed that is valuable as a food preservative, acid lactate used to enhance its activity, allowing for further improvement efficiency, likely leading reduction the dosage necessary preservation.