Antibacterial effect and mechanism of anthocyanin from Lycium ruthenicum Murr

The inhibitory effects of the anthocyanin obtained from Lycium ruthenicum Murr were tested against several food-borne pathogens were evaluated, such as Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), Aspergillus niger and Penicillium sp. In general, anthocyanin had different antibacte...

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Detalles Bibliográficos
Autores principales: Dong, Yuhe, Yang, Chunmiao, Zhong, Wenting, Shu, Yan, Zhang, Yongze, Yang, Dongsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9437951/
https://www.ncbi.nlm.nih.gov/pubmed/36060738
http://dx.doi.org/10.3389/fmicb.2022.974602

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9437951/
https://www.ncbi.nlm.nih.gov/pubmed/36060738
http://dx.doi.org/10.3389/fmicb.2022.974602

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