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...
Збережено в:
| Опубліковано в:: | Appl Environ Microbiol |
|---|---|
| Автори: | , , , |
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
American Society for Microbiology (ASM)
1991
|
| Предмети: | |
| Онлайн доступ: | 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 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|