Optimization on antimicrobial effects of natural compound preservative against B. cereus and E. coli by RSM

International Journal of Peptide Research and Therapeutics

Volumn 18, Issue 4, 2012, Pages 383-389

  Huang, Xianqing ^a,b,c   Li, Miaoyun ^a   Zhao, Gaiming ^a   Gao, Xiaoping ^a   Zhang, Qiuhui ^a   Sun, Lingxia ^a   Liu, Yanxia ^a   Xia, Wenshui ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

^b Technology Center of Shineway Group   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Antimicrobial effect; Bacillus cereus; Escherichia coli; Food spoilage organisms; Nisin; Polylysine (e poly L lysine); Surfactin

Indexed keywords

NISIN; POLYLYSINE; SURFACTIN;

ANTIBIOTIC SENSITIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI; MEAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; RESPONSE SURFACE METHOD; TEMPERATURE;

BACILLUS CEREUS; ESCHERICHIA COLI;

EID: 84871921114     PISSN: 15733149     EISSN: 15733904     Source Type: Journal    
DOI: 10.1007/s10989-012-9317-9     Document Type: Article

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