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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Publikašuvnnas:	Appl Environ Microbiol
Váldodahkkit:	Stevens, K A, Sheldon, B W, Klapes, N A, Klaenhammer, T R
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	American Society for Microbiology (ASM) 1991
Fáttát:	Research Article
Liŋkkat:	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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