Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

Antimicrobial properties of chitosan and mode of action: A state of the art review

Authors
Kong, MingChen, Xi GuangXing, KePark, Hyun Jin
Issue Date
15-Nov-2010
Publisher
ELSEVIER SCIENCE BV
Keywords
Chitosan; Antimicrobial activity; Mechanism; Application
Citation
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.144, no.1, pp.51 - 63
Indexed
SCIE
SCOPUS
Journal Title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume
144
Number
1
Start Page
51
End Page
63
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/115328
DOI
10.1016/j.ijfoodmicro.2010.09.012
ISSN
0168-1605
Abstract
Owing to its high biodegradability, and nontoxicity and antimicrobial properties, chitosan is widely-used as an antimicrobial agent either alone or blended with other natural polymers. To broaden chitosan's antimicrobial applicability, comprehensive knowledge of its activity is necessary. The paper reviews the current trend of investigation on antimicrobial activities of chitosan and its mode of action. Chitosan-mediated inhibition is affected by several factors can be classified into four types as intrinsic, environmental, microorganism and physical state, according to their respective roles. In this review, different physical states are comparatively discussed. Mode of antimicrobial action is discussed in parts of the active compound (chitosan) and the target (microorganisms) collectively and independently in same complex. Finally, the general antimicrobial applications of chitosan and perspectives about future studies in this field are considered. (C) 2010 Elsevier B.V. All rights reserved.
Files in This Item
There are no files associated with this item.
Appears in
Collections
Graduate School > Department of Biotechnology > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher PARK, HYUN JIN photo

PARK, HYUN JIN
College of Life Sciences and Biotechnology (Division of Food Bioscience and Technology)
Read more

Altmetrics

Total Views & Downloads

BROWSE