Sphagnan – a pectin‐like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH

@article{Stalheim2009SphagnanA,
  title={Sphagnan – a pectin‐like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH},
  author={T. Stalheim and S. Ballance and B. E. Christensen and P. E. Granum},
  journal={Journal of Applied Microbiology},
  year={2009},
  volume={106}
}
  • T. Stalheim, S. Ballance, +1 author P. E. Granum
  • Published 2009
  • Chemistry, Medicine
  • Journal of Applied Microbiology
    • Aims:  Investigate if the antibacterial effect of sphagnan, a pectin‐like carbohydrate polymer extracted from Sphagnum moss, can be accounted for by its ability to lower the pH. 
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