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Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy.

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Antimicrobial preservative compounds are added to foods to target specific pathogens and spoilage organisms. White mustard essential oil (WMEO) is an extract that contains 4-hydroxybenzyl isothiocyanate, a compound which has been demonstrated to have antimicrobial activity in limited studies. The

Isolation and characterization of a novel antifungal peptide from Aspergillus niger.

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A novel antifungal peptide (termed as Anafp) was isolated from the culture supernatant of the filamentous fungi, Aspergillus niger. The whole amino acid sequence of Anafp was determined and the peptide was found to be composed of a single polypeptide chain with 58 amino acids including six cysteine

Influence of temperature, glucose, and iron on sinigrin degradation by Salmonella and Listeria monocytogenes.

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Factors, including pH, temperature, glucose concentration, and iron compounds, affect the activity of plant myrosinase and, consequently, endogenous glucosinolate degradation. These factors also may affect glucosinolate degradation by bacterial myrosinase. Therefore, this study examined the effect

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