Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems

• Published in: Food microbiology Vol. 25; no. 7; pp. 922 - 928
• Main Authors: Fernandes, João C., Tavaria, Freni K., Soares, José C., Ramos, Óscar S., João Monteiro, M., Pintado, Manuela E., Xavier Malcata, F.
• Format: Journal Article
• Language: English
• Published: London Elsevier Ltd 01.10.2008; Elsevier
• Subjects: Animals; Anti-Bacterial Agents - adverse effects; Anti-Bacterial Agents - pharmacology; antibacterial properties; apple juice; bacterial contamination; Bactericidal; Beverages - microbiology; Beverages - standards; Biological and medical sciences; chitooligosaccharides; chitosan; Chitosan - adverse effects; Chitosan - pharmacology; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Escherichia coli; Escherichia coli - drug effects; Escherichia coli - growth & development; food acceptability; food contamination; Food Contamination - prevention & control; Food industries; Food Microbiology; food pathogens; foods; Fundamental and applied biological sciences. Psychology; Gram-negative; Gram-positive; Humans; inoculum density; Juice; liquids; Malus; Milk; Milk - microbiology; Milk - standards; Milk and cheese industries. Ice creams; model food systems; Molecular Weight; off flavors; oligosaccharides; Oligosaccharides - adverse effects; Oligosaccharides - pharmacology; sensory properties; Staphylococcus aureus; Staphylococcus aureus - drug effects; Staphylococcus aureus - growth & development; Taste - drug effects; Time Factors; Juice; Bactericidal; Gram-positive; Gram-negative; Molecular weight; Milk; Escherichia coli; Oligosaccharide; Dairy product; Antimicrobial agent; Bactericidal effect; Bacteria; Micrococcales; Micrococcaceae; Models; Chitosan; Molecular mass; Staphylococcus aureus; Enterobacteriaceae; Food

The objective of this study was to elucidate the controversial relationship between the molecular weight (MW) of chitosans and their antibacterial activity (upon different inoculum levels, at several concentrations). The influence of food components on the activity was also ascertained, as well as a...