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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/30998

Title: Antibacterial effect of N-sulfonated and N-sulfobenzoyl chitosan and its application to oyster preservation
Authors: Chen Chee-Shan;Liau Wan-Yu;Tsai Guo-Jane
Contributors: 國立臺灣海洋大學:食品科學系
Date: 1998-09
Issue Date: 2012-04-26T06:07:47Z
Publisher: Journal of Food Protection
Abstract: Abstract:The antibacterial effects of sulfonated and sulfobenzoyl chitosans were evaluated and compared with that of 69% deacetylated chitosan (DD69 chitosan). Minimal inhibitory concentrations of sulfonated chitosan (SCI, 0.63% sulfur content) against Shigella dysenteriae, Aeromonas hydrophila, Salmonella typhimurium, and Bacillus cereus were found to be lower than those of DD69 chitosan. A high sulfur content in sulfonated chitosan adversely influenced its antibacterial effect. Sulfobenzoyl chitosan (SBC) has excellent water solubility and an antibacterial effect comparable to that of SCI. SBC at 1,000 and 2,000 ppm extended the shelf life of oysters at 5°C by 4 days at the former or by 7 days at least at the latter concentration. The growth of coliforms and Pseudomonas, Aeromonas, and Vibrio species on oysters was retarded by the addition of DD69 chitosan or SBC.
Relation: 61(9), pp.1124-1128
URI: http://ntour.ntou.edu.tw/handle/987654321/30998
Appears in Collections:[食品科學系] 期刊論文

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