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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Bibliografske podrobnosti

izdano v:	Appl Environ Microbiol
Principais autores:	Stevens, K A, Sheldon, B W, Klapes, N A, Klaenhammer, T R
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1991
Teme:	Research Article
Online dostop:	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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