Antibacterial effect of HICA on selected Gram-positive and Gram-negative bacteria.

Antibacterial effect of HICA on selected Gram-positive and Gram-negative bacteria.

<p>Data are presented as mean ± (s.d.) of cell viability expressed as a percentage of untreated control of three replicates (n = 3). <sup><b>*</b></sup>Significant reduction (<i>P</i> < 0.05) compared with control.</p>

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Bibliographic Details
Main Author:	Amila S. N. W. Pahalagedara (11464292) (author)
Other Authors:	Steve Flint (6477620) (author), Jon Palmer (9729368) (author), Gale Brightwell (9028109) (author), Tanushree B. Gupta (10099143) (author)
Published:	2022
Subjects:	Biophysics Biochemistry Medicine Microbiology Cell Biology Pharmacology Ecology Infectious Diseases Environmental Sciences not elsewhere classified Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified leucine degradation pathway increasing consumer demand activity via penetration natural antimicrobial compounds negative bacteria including important bacteria associated borne pathogenic bacteria thereby causing depolarisation current study suggests div >< p possible antimicrobial mechanisms lactic acid bacteria natural food preservatives natural compound produced cell membrane integrity present study investigated hica )</ p bacterial cell membranes membrane depolarisation cell death antimicrobial resistance possible mechanism hydroxyisocaproic acid bacterial cells membrane permeability p </ underlying mechanism ultrastructural changes subsequent leakage results revealed hica treatment hica exerts food spoilage food quality food preservation fast tracked existing antimicrobials evidence supports drug resistant clostridium </ certain microorganisms cellular contents antibacterial efficacy antibacterial agent aeruginosa </
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