Research note: The effect of pH on the stability of nisin solution during autoclaving

Letters in Applied Microbiology

Volumn 27, Issue 3, 1998, Pages 186-187

  Davies, E A ^a,b   Bevis, H E ^a   Potter, R ^a   Harris, J ^a   Williams, G C ^a   Delves Broughton, J ^a  

^a Aplin and Barrett Ltd   (United Kingdom)

^b Tech Serv and Research Department   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVITY LOSS; EFFECT OF PH;

ANTIBIOTICS;

NISIN;

AQUEOUS SOLUTION; ARTICLE; AUTOCLAVE; BIOASSAY; DRUG STABILITY; PH; STORAGE;

EID: 0031657060     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765x.1998.t01-1-00401.x     Document Type: Article

References (6)

1. Delves-Broughton, J. (1990) Nisin and its uses as a food preservative. Food Technology 44, 100-117.
2. Delves-Broughton, J., Williams, G.C. and Wilkinson, S. (1992) The use of the bacteriocin, nisin, as a preservative in pasteurised liquid whole egg. Letters in Applied Microbiology 15, 133-136.
3. Fowler, G.G., Jarvis, B. and Tramer, J. (1975) The assay of nisin in foods. Society for Applied Bacteriology Technical Series 8, 91-105.
4. Heinemann, B., Voris, L. and Stumbo, C.R. (1965) Use of nisin in processing food products. Food Technology 19, 592-596.
5. Tramer, J. (1964) The inhibitory action of nisin on Bacillus stearothermophilus. In The Action, Use and Natural Occurrence of Microbial Inhibitors in Food ed. Molin, N. pp. 25-33. Stockholm: Almqvist & Wiksell.
6. Tramer, J. (1966) Nisin in food preservation. Chemistry and Industry 11, 446-450.