Detail publikace

Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme

MATOUŠKOVÁ, P. MÁROVÁ, I. BOKROVÁ, J. BENEŠOVÁ, P.

Originální název

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

encapsulation, organic particles, liposomes, herbs, lysozyme, antimicrobial effect

Autoři

MATOUŠKOVÁ, P.; MÁROVÁ, I.; BOKROVÁ, J.; BENEŠOVÁ, P.

Vydáno

15. 9. 2016

Nakladatel

Food Technology and Biotechnology

Místo

Chorvatsko, Zagreb

ISSN

1330-9862

Periodikum

FOOD TECHNOLOGY AND BIOTECHNOLOGY

Ročník

Číslo

Stát

Chorvatská republika

Strany od

304

Strany do

316

Strany počet

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"
}