Antistaphylococcal effect of enterocin AS-48 in bakery ingredients of vegetable origin, alone and in combination with selected antimicrobials

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Viedma, Pilar Martinez ^a   Abriouel, Hikmate ^a   Omar, Nabil Ben ^a   López, Rosario Lucas ^a   Gálvez, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Additives; Antibacterial; Food preservation; Foodborne pathogens

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; ENTEROCIN AS 48, ENTEROCOCCUS FAECALIS; ENTEROCIN AS-48, ENTEROCOCCUS FAECALIS; FOOD PRESERVATIVE;

ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; COLD; DRUG EFFECT; DRUG POTENTIATION; FOOD CONTROL; FOOD POISONING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; STAPHYLOCOCCUS AUREUS; TIME;

ANTI-INFECTIVE AGENTS; BACTERIOCINS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; DRUG SYNERGISM; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOODBORNE DISEASES; MICROBIAL SENSITIVITY TESTS; STAPHYLOCOCCUS AUREUS; TIME FACTORS;

BACTERIA (MICROORGANISMS); PRUNUS DULCIS; STAPHYLOCOCCUS AUREUS; THEOBROMA CACAO;

EID: 69749105668     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01288.x     Document Type: Article

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