Antibacterial effect of flavonoids in castanea mollissima blume on common spoilage bacteria in low-temperature meat products

• Published in: IOP conference series. Earth and environmental science Vol. 508; no. 1; pp. 12152 - 12156
• Main Authors: Zhang, Wenyu, Wu, Zhumeng, Wang, Xiaoyue, Li, Xiaoyan, Ma, Dongshuo, Wang, Fang, Qi, Jinghua, Pang, Meixia
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.05.2020
• Subjects: Antibacterial activity; Antiinfectives and antibacterials; Bacteria; Filter paper; Flavone glycosides; Flavonoids; Glycosides; Low temperature; Meat; Meat products; Minimum inhibitory concentration; Spoilage

The oxford cup method and filter paper method were used to determine the antibacterial effect of flavonoids extracted from castanea mollissima blume, three kinds of common spoilage bacteria in low-temperature meat products were subjects to be tested, named proteus, macrococcus and bacillus. The resu...