Antibacterial effect of hops and extending the application

doi:10.13386/j.issn1002-0306.2012.23.071

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Science and Technology of Food Industry > 2012 > (23): 428-432. > DOI: 10.13386/j.issn1002-0306.2012.23.071

Antibacterial effect of hops and extending the application[J]. Science and Technology of Food Industry, 2012, (23): 428-432. DOI: 10.13386/j.issn1002-0306.2012.23.071

Citation:

Antibacterial effect of hops and extending the application[J]. Science and Technology of Food Industry, 2012, (23): 428-432. DOI: 10.13386/j.issn1002-0306.2012.23.071

Citation:

Antibacterial effect of hops and extending the application[J]. Science and Technology of Food Industry, 2012, (23): 428-432. DOI: 10.13386/j.issn1002-0306.2012.23.071

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Antibacterial effect of hops and extending the application

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Received Date: September 16, 2012

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Abstract

Abstract

The hops (Humulus lupulus) commonly used for bitterness and aromatic flavours to beer, is botanically placed in flowering-plant Cannabinaceae, which is a climbing perennial herb. Some components are well-known for their pharmacologically active, such as resins, polyphenols (mainly xanthohumol and isoxanthohumol) and the essential oil. In the beginning, the aim of added hops to beer is for antibacterial and extend the shelf life of the beer. Except for brewing, recent pharmacological effects of hops and others applications had been concerned. The antibacterial effects derive from hops and extending the application were reviewed in this paper in order to offer consults for further research and development.
- hop;antibacterial constituents;antibacterial effects;application;

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