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Filtering by: Creator Kruk, Mark W. Degree Field Food Science and Technology

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Creator:

Kruk, Mark W.

Abstract:

Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase....

Resource Type:

Masters Thesis