Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens

Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens

Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°C), pH (5.5, 6.0, 6.5, 7.0, 7.5, and 8.0), an...

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Bibliographic Details
Main Authors: Eisuke Maesaka, Satoshi Kukuminato, Kazuho Aonishi, Kento Koyama, Shigenobu Koseki
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Journal of Food Protection
Subjects:
Bacillus cereus
Clostridium perfringens
Food preservative
Maillard reaction
Melanoidin
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X23068242

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