Action of lysozyme and nisin mixtures against lactic acid bacteria

International Journal of Food Microbiology

Volumn 60, Issue 1, 2000, Pages 25-32

  Chung, Wilfred ^a,b   Hancock, Robert E W ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b Can Inovatech Inc 31212 P   (Canada)

Author keywords

Food spoilage; Lactic acid bacteria; Lysozyme; Nisin

Indexed keywords

LYSOZYME; NISIN;

ARTICLE; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME MECHANISM; FOOD SPOILAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; MEMBRANE DEPOLARIZATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STAPHYLOCOCCUS AUREUS;

ANIMALS; ANTI-BACTERIAL AGENTS; DRUG SYNERGISM; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GRAM-POSITIVE BACTERIA; LACTOBACILLUS; MEAT; MEMBRANE POTENTIALS; MICROBIAL SENSITIVITY TESTS; MICROSCOPY, ELECTRON, SCANNING; MURAMIDASE; NISIN; OSMOLAR CONCENTRATION; TIME FACTORS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 0034666527     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00330-5     Document Type: Article

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