Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens

@article{Morhsed2012AntibacterialAO,
  title={Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens},
  author={M. A. Morhsed and Aa Bashir and M. Khan and M. Alam},
  journal={Bangladesh Journal of Microbiology},
  year={2012},
  volume={28},
  pages={45-47}
}
  • M. A. Morhsed, Aa Bashir, +1 author M. Alam
  • Published 2012
  • Chemistry
  • Bangladesh Journal of Microbiology
  • The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 10 6 Da and after step by step pretreatments using alkali, acid and H 2 O 2 , the final molecular weight was found to be reduced to 2.7 X 10 4 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified… CONTINUE READING
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