科研之友
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摘要
Haw pectic oligosaccharides, lactic acid, sodium lactate, and tea polyphenol showed dose and pH dependent antibacterial activity against E. coli. The activity of haw pectic oligosaccharides could be enhanced by combination with lactic acid, sodium lactate, or tea polyphenol. However, combination of haw pectic oligosaccharides with nisin resulted in no significant enhancement of antibacterial activity against E. coli. These results revealed that haw pectic oligosaccharides is valuable as a food preservative, and lactic acid or sodium lactate could be used to enhance its antibacterial activity, allowing for further improvement in its efficiency, likely leading to a reduction in the dosage necessary for food preservation.
