Müller U, Sauer T, Weigel I, Pichner R, Pischetsrieder M (2011)
Publication Type: Journal article
Publication year: 2011
Book Volume: 2
Pages Range: 265-272
DOI: 10.1039/c0fo00180e
Coffee shows distinct antimicrobial activity against several bacterial genera. The present study investigated molecular mechanisms and active ingredients mediating the antimicrobial effect of coffee. Depending on concentration, roasted, but not raw coffee brew inhibited the growth of Escherichia coli and Listeria innocua. Several coffee ingredients with known antibacterial properties were tested for their contribution to the observed effect. In natural concentration, caffeine, ferulic acid and a mixture of all test compounds showed very weak, but significant activity, whereas trigonelline, 5-(hydroxymethyl)furfural, chlorogenic acid, nicotinic acid, caffeic acid, and methylglyoxal were not active. Antimicrobial activity, however, was completely abolished by addition of catalase indicating that H
APA:
Müller, U., Sauer, T., Weigel, I., Pichner, R., & Pischetsrieder, M. (2011). Identification of H2O2 as a major antimicrobial component in coffee. Food and Function, 2, 265-272. https://doi.org/10.1039/c0fo00180e
MLA:
Müller, Ulla, et al. "Identification of H2O2 as a major antimicrobial component in coffee." Food and Function 2 (2011): 265-272.
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