High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin

International Journal of Food Microbiology

Volumn 64, Issue 3, 2001, Pages 325-332

  Masschalck, Barbara ^a   Van Houdt, Rob ^a   Michiels, Chris W ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bacterial inactivation; High hydrostatic pressure; Lactoferricin; Lactoferrin; Nisin

Indexed keywords

LACTOFERRICIN; LACTOFERRIN; NISIN;

ARTICLE; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; FOOD PRESERVATION; HYPERBARISM; NONHUMAN; PASTEURIZATION; PSEUDOMONAS FLUORESCENS; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BACTERIA; FOOD PRESERVATION; LACTOFERRIN; NISIN; PRESSURE; SAFETY; TREATMENT OUTCOME;

BACTERIA (MICROORGANISMS); BOVINAE; ENTERITIDIS; ESCHERICHIA COLI; NEGIBACTERIA; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; TYPHIMURIUM;

EID: 0035916960     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00485-2     Document Type: Article

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