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《Guangzhou Food Science and Technology》 2005-01
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The Antibacterial Study of the Extract from Ink-sac of Cuttlefish on Bacteria

Du Tie-ping, Zhou Pei-gen, Wei Xiao-yi, Yang Wen-ling, Fu Li-xia, Li Wei (Food Science and Technology College of Shanghai Fisheries University, Shanghai 200090, China)  
Cuttlefish ink is the castoff of cuttlefish processing. The antibacterial effect of the extract from ink-sac of cuttlefish on bacteria was studied. The extract was yellow hygroscopic powder and its yield obtained 0.52%. The extract had the antibacterial effect on Staphyl- ococcus aureus and Escherichia coli.
【CateGory Index】: TS254
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