Publication detail
Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme
MATOUŠKOVÁ, P. MÁROVÁ, I. BOKROVÁ, J. BENEŠOVÁ, P.
Original Title
Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme
Type
journal article in Web of Science
Language
English
Original Abstract
Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. Presented work is focused on study of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their effect and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan, starch). Antimicrobial activity was tested against two gram-positive (Bacillus subtilis, Micrococcus luteus) and two Gram-negative (Escherichia coli, Serratia marcescens) bacteria.
Keywords
encapsulation, organic particles, liposomes, herbs, lysozyme, antimicrobial effect
Authors
MATOUŠKOVÁ, P.; MÁROVÁ, I.; BOKROVÁ, J.; BENEŠOVÁ, P.
Released
15. 9. 2016
Publisher
Food Technology and Biotechnology
Location
Chorvatsko, Zagreb
ISBN
1330-9862
Periodical
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Year of study
54
Number
3
State
Republic of Croatia
Pages from
304
Pages to
316
Pages count
13
BibTex
@article{BUT126924,
author="Petra {Skoumalová} and Ivana {Márová} and Jitka {Bokrová} and Pavla {Benešová}",
title="Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme",
journal="FOOD TECHNOLOGY AND BIOTECHNOLOGY",
year="2016",
volume="54",
number="3",
pages="304--316",
issn="1330-9862"
}