Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria

Journal of Food Protection

Volumn 77, Issue 10, 2014, Pages 1732-1739

  Carrillo, W ^a,b   Garcia Ruiz A ^a   Recio, I ^a   Moreno Arribas, M V ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UNIVERSIDAD TÉCNICA DE AMBATO   (Ecuador)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; HEN EGG LYSOZYME; LYSOZYME;

ACETOBACTER; ANIMAL; BACTERIUM; CHICKEN; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; GLUCONOBACTER; HEAT; HYDROLYSIS; IC50; LACTOBACILLUS; OENOCOCCUS; PROCEDURES; TEMPERATURE;

ACETOBACTER; ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; CHICKENS; FOOD MICROBIOLOGY; FOOD PRESERVATION; GLUCONOBACTER; HOT TEMPERATURE; HYDROLYSIS; INHIBITORY CONCENTRATION 50; LACTOBACILLUS; MURAMIDASE; OENOCOCCUS; TEMPERATURE;

EID: 84908279095     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-009     Document Type: Article

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