https://www.selleckchem.com/pr....oducts/CP-690550.htm
The results of activity on real food systems showed that the complexes kept the number of E. coli within 5.8 log10 CFU/g after 7 d storage in sauced duck products, while the positive control (ε-PL) was 6.5 log10 CFU/g and negative control (sterile water) was 7.8 log10 CFU/g. Overall, this study confirmed the antibacterial activity of the complexes and provided fundamental knowledge of its antibacterial activity mechanism.Although Aspergillus flavus and Aspergillus parasiticus are the main microorganisms of concern in peanuts, due to a
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