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VLI projektid

Selle valdkonna püsiv URIhttp://hdl.handle.net/10492/8657

Sirvi

Sirvi VLI projektid Märksõna "antibacterial properties" järgi

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  • Pisipilt
    Kirje
    The Effect of Pasteurized Milk Extracellular vesicles on Bacterial Growth : [poster]
    (Estonian University of Life Sciences, 2023) Sapugahawatte, Dulmini Nanayakkara; Midekessa, Getnet Balcha; Godakumara, Kasun; Prasadini, Madhusha; Kodithuwakku, Suranga; Roasto, Mati; Andronowska, Aneta; Fazeli, Alireza
    Milk-derived extracellular vesicles (mEVs) have gained attention for their potential biological activities, including antibacterial properties and they can carry bioactive molecules. The mEVs can survive high temperatures and digestion processes while retaining their biological activity. Studies of mammalian EVs are increasingly attracting the interest of researchers; however, there are only a few studies of mEVs’ antimicrobial effect.
  • Pisipilt
    Kirje
    Screening for new natural food additives with antibacterial properties against pathogenic bacteria
    (Faculty of Pharmacy, University of Helsinki, 2023) Kapp, Karmen; Cruz, Cristina D.; Laakso, Riina; Chic-Lorente, Helena; Raudsepp, Piret; Meremäe, Kadrin; Roasto, Mati; Tammela, Päivi
    Due to increasing customer awareness, there is a trend to seek new natural food additives that can be used as antibacterial and/or antioxidative agents in food products [1]. The shelf-life of a food product is mainly affected by oxidation of lipids and proteins and the growth of the spoilage microorganisms. Plant-based extracts consist of various compounds that can possess antibacterial properties and thus may extend the shelf-life and enhance food safety [2].
  • Pisipilt
    Kirje
    Screening for new natural food additives with antibacterial properties against pathogenic bacteria : [poster]
    (Estonian University of Life Sciences, 2023) Kapp, Karmen; Cruz, Cristina D.; Chic Lorente, Helena; Laakso, Riina; Nicoletti, Anita; Raudsepp, Piret; Meremäe, Kadrin; Roasto, Mati; Tammela, Päivi
    • Due to increasing customer awareness, there is a trend to seek new natural food additives that can be used as antibacterial and/or antioxidative agents in food products [1] • Plant-based extracts consist of compounds that can possess antibacterial properties and may extend the shelf-life and enhance food safety [2] Aim: Find potential natural antimicrobials for food industry by testing antimicrobial properties of plant extracts against pathogenic bacteria.