Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria.

Nisin, produced by Lactococcus lactis subsp. lactis, has a broad spectrum of activity against gram-positive bacteria and is generally recognized as safe in the United States for use in selected pasteurized cheese spreads to control the outgrowth and toxin production of Clostridium botulinum. This st...

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Detalles Bibliográficos

Publicado en:	Appl Environ Microbiol
Principais autores:	Stevens, K A, Sheldon, B W, Klapes, N A, Klaenhammer, T R
Formato:	Artigo
Idioma:	Inglês
Publicado:	American Society for Microbiology (ASM) 1991
Assuntos:	Research Article
Acceso en liña:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC184021/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1785933/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.57.12.3613-3615.1991
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