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The bactericidal activity of tea against Campylobacter jejuni and Campylobacter coli
Author(s) -
Diker K.S.,
Akan M.,
Hascelik Gülsen,
Yurdakök M.
Publication year - 1991
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1991.tb00496.x
Subject(s) - campylobacter jejuni , microbiology and biotechnology , campylobacter , campylobacter coli , escherichia coli , bacteria , minimum inhibitory concentration , black tea , biology , enterobacteriaceae , chemistry , food science , antimicrobial , biochemistry , gene , genetics
Extracts of black and green tea inhibited the growth of clinical isolates of Campylobacter jejuni and C. coli. Tea extracts killed C. jejuni and C. coli within 4 h. Heat treatment of extracts did not affect inhibitory or bactericidal activity.