Staphylococcus aureus Response to Lysostaphin in Some Fermented Foods

The addition of lysostaphin to starting materials for cheese and fermented sausage that were artificially contaminated with Staphylococcus aureus resulted in an initial decrease in the staphylococcal flora. In a simulated cheese process, lysostaphin remained with the curd after separation of the whe...

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Xehetasun bibliografikoak

Argitaratua izan da:	Appl Microbiol
Egile Nagusiak:	Metcalf, Robert H., Deibel, R. H.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1969
Gaiak:	Food and Deterioration
Sarrera elektronikoa:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377613/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5774763/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.17.1.63-67.1969
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