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Skip to Search Results- 4Antimicrobial activity
- 2Amblyomma hebraeum
- 1Affinity chromatography
- 1Amino sugars
- 1Antibiotic
- 1Chitosan
- 2Kaufman, W. R.
- 1Arrieta, M. C.
- 1Dennis, J. J.
- 1Gänzle, Michael G.
- 1Hincapie Martinez, Daylin J
- 1Hu, Ziyi
- 2Biological Sciences, Department of
- 2Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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Antimicrobial activity in the egg wax of the African cattle tick Amblyomma hebraeum (Acari: Ixodidae)
Download2006
Arrieta, M. C., Leskiw, B. K., Kaufman, W. R.
Abstract: Eggs of the tick Amblyomma hebraeum Koch (Acari: Ixodidae) inhibited the growth of Escherichia coli and Serratia marcescens (Gram-negative bacteria) in solid culture, but not the growth of Staphylococcus epidermidis, and only marginally the growth of Bacillus subtilis (Gram-positive...
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Antimicrobial activity in the egg wax of the tick Amblyomma hebraeum (Acari: Ixodidae) is associated with free fatty acids C16:1 and C18:2
Download2012
Yu, Z., Liu, J., Kaufman, W. R., Thomson, E. L. S., Dennis, J. J., Jacobs, R. L.
Abstract: Untreated eggs of the tick Amblyomma hebraeum Koch (Acari: Ixodidae) exhibited antimicrobial activity (AMA) against Gram-negative but not Gram-positive bacteria; eggs denuded of wax by solvent extraction showed no AMA. The unfractionated egg wax extract, however, showed AMA against...
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2019-01-01
Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of...
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Fall 2015
Bacterial resistance to chemical and physical methods in food processing, and the consumers’ demand for food free of chemical additives challenge the food industry to identify new approaches for food preservation. Affordable and novel antimicrobial compounds from food derived sources are an...