Antimicrobial effect of chitosan oligosaccharides, prepared under ultrafiltration membrane bio-reactor, against hygienic bacteria of Vibrio spp.

  • Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University) ;
  • Heo, Moon-Soo (Faculty of Applied Marine Science, Cheju National University) ;
  • Lee, Ki-Wan (Faculty of Applied Marine Science, Cheju National University) ;
  • Ha, Jin-Hwan (Dept. of Food Science and Engineering, Cheju National University) ;
  • Kim, Soo-Hyun (Dept. of Food Science and Engineering, Cheju National University) ;
  • Yang, Byung-Gyoo (Faculty of Applied Marine Science, Cheju National University) ;
  • Kim, Se-Kwon (Dept. f Chemistry, Pukyong National University)
  • Published : 2001.10.01

Abstract

Many people living in Asia countries, particularly Korea, Japan and China, have consumed very widely fresh seafood products, such as shrimps, oysters, mussels and other marine invertebrates and fishes, without any heating or cooking. A variety of Vibrio spp., including V. parahaemolyticus, V. cholera. V. vulnificus, and V. fluvialis, lives in these seafoods and cause great problems associated with human disease. A strong antimicrobial agent to effectively inhibit the growth of these pathogenic bacteria in in vivo or in vitro is urgently need for preventing fish and human diseases. (omitted)

Keywords