Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease.

Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to...

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Autors principals: Hughey, V L, Johnson, E A
Format: Artigo
Idioma:Inglês
Publicat: 1987
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC204075/
https://ncbi.nlm.nih.gov/pubmed/3118808
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