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 Simon Ballance and Bjoern Eggert Christensen and Per Einar Granum}, journal={Journal of Applied Microbiology}, year={2009}, volume={106} }
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.
53 Citations
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