Stalheim, T <br/><br/>
Sphagnan--a pectin-like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH.  [electronic resource] 

 -  Journal of applied microbiology  Mar 2009 
 - 967-76 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1365-2672 
<br/><br/><label>Standard No.: </label>10.1111/j.1365-2672.2008.04057.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--pharmacology<br/>Acids--isolation & purification<br/>Anti-Bacterial Agents--isolation & purification<br/>Culture Media--chemistry<br/>Drug Interactions<br/>Food Microbiology<br/>Gram-Negative Bacteria--drug effects<br/>Gram-Positive Bacteria--drug effects<br/>Hydrochloric Acid--pharmacology<br/>Hydrogen-Ion Concentration--drug effects<br/>Microbial Sensitivity Tests<br/>Pectins--pharmacology<br/>Plant Extracts--isolation & purification<br/>Sphagnopsida--chemistry