Tea extracts as possible natural food preservative for organic food

The inhibitory effect of hot water extracts of green and black tea on some food spoilage and poisoning microorganisms was assayed using the in vitro zone inhibition technique. The antimicrobial effect of tea extracts was evaluated on various representatives of different microbial groups i.e. filamen...

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Bibliographic Details
Published in:	Acta horticulturae no. 608; pp. 169 - 176
Main Author:	Yousef, Nahed S
Format:	Journal Article
Language:	English
Published:	International Society for Horticultural Science 01-01-2003
Subjects:	antimicrobial properties Aspergillus niger Aspergillus oryzae Bacillus cereus black tea Candida utilis Escherichia coli food preservatives food spoilage fungi Gibberella fujikuroi Gram-negative bacteria Gram-positive bacteria green tea growth retardation Hypocrea jecorina Hypocrea rufa organic foods Pectobacterium carotovorum Saccharomyces cerevisiae Staphylococcus aureus Yarrowia lipolytica
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