Optimization of sterilization of Salmonella enteritidis in meat by surfactin and iturin using a response surface method

International Journal of Peptide Research and Therapeutics

Volumn 15, Issue 1, 2009, Pages 61-67

  Huang, Xianqing ^a   Gao, Xiaoping ^a   Zheng, Liyun ^b   Hao, Guizeng ^c  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

^b ZHENGZHOU UNIVERSITY   (China)

^c ANYANG INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Iturin; Lipopeptides; Salmonella enteritidis; Surfactin

Indexed keywords

ITURIN A; SURFACTIN;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD PROCESSING; MEAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; RESPONSE SURFACE METHOD; SALMONELLA ENTERITIDIS; TEMPERATURE;

SALMONELLA ENTERITIDIS;

EID: 58849100318     PISSN: 15733149     EISSN: 15733904     Source Type: Journal    
DOI: 10.1007/s10989-008-9164-x     Document Type: Article

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