Art

J-GLOBAL ID：200902123596553172   Reference number：00A0728854

Antimicrobial Effects of Green Tea Polyphenols on Thermophilic Spore-Forming Bacteria.

耐熱性芽胞形成細菌に対する緑茶ポリフェノールの抗微生物作用

Author (3)： SAKANAKA S (Taiyo Kagaku Co. Ltd., Mie, JPN) ,  JUNEJA L R (Taiyo Kagaku Co. Ltd., Mie, JPN) ,  TANIGUCHI M (Osaka City Univ., Osaka, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 90  Issue： 1  Page： 81-85  Publication year： Jul. 25, 2000 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： green tea ,...
Semi thesaurus term： Bacillus stearothermophilus ,...

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JST classification (2)： Influence on microorganisms  (EE05020V) ,  Plant biochemistry  (EH01050J)

Substance index (7)： (-)-Epigallocatechin gallate ,  Catechin ,  (+)-Gallocatechin ,  (-)-Epicatechin ,  (-)-Epigallocatechin ,  (-)-Epicatechin gallate ,  (-)-Gallocatechin gallate

Reference (24)：

• 1. Nakayama, A. and Samo, S.: Evidence of “flat sour” spoilage by obligate anaerobes in marketed canned drinks. Bull. Japan Soc. Sci. Fish., 46, 1117-1123 (1980).
• 2. Nakayama, A. and Shinya, R.: A new type of flat sour spoilage of commercial canned shiruko. J. Food Hyg. Soc. Japan, 22, 37-41 (1981).
• 3. Suwa, N., Kubota, H., Takahashi, K., and Machida, H.: Effect of sucrose fatty acid esters on spoilage of canned coffee caused by thermophilic spore forming bacteria. Nippon Shokuhin Kogyo Gakkaishi, 33, 44-51 (1986). (in Japanese)
• 4. Suwa, N., Shirota, N., and Machida, H.: Effect of food emulsifiers on spoilage of canned coffee caused by thermophilic spore forming bacteria. Nippon Shokuhin Kogyo Gakkaishi, 35, 706-708 (1988). (in Japanese)
• 5. Moriyama, R., Sugimoto, K., Miyata, S., Katsuragi, T., and Makino, S.: Antibacterial action of sucrose esters of fatty acids on bacterial spores. J. Antibact. Antifung. Agents, 24, 3-8 (1996).

Terms in the title (4)： 耐熱性 ,  芽胞形成細菌 ,  緑茶ポリフェノール ,  抗微生物作用