Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin

Innovative Food Science and Emerging Technologies

Volumn 47, Issue , 2018, Pages 9-15

  Modugno, Chloé ^a   Loupiac, Camille ^a   Bernard, Antoine ^a   Jossier, Audrey ^a   Neiers, Fabrice ^b   Perrier Cornet, Jean Marie ^a   Simonin, Hélène ^a  

^a UNIVERSITÉ BOURGOGNE FRANCHE COMTÉ   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Activity; High pressure; Nisin; Secondary structure

Indexed keywords

DICHROISM; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIGH PRESSURE EFFECTS; MICROORGANISMS; PRESSURE EFFECTS; SUPERCONDUCTING MATERIALS; THERMODYNAMIC PROPERTIES;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL POTENCY; BACTERIAL MEMBRANES; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; NISIN; SECONDARY STRUCTURES;

ANTIBIOTICS;

EID: 85041459041     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.01.006     Document Type: Article

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