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...
Guardado en:
| Publicado en: | Appl Microbiol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1969
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| Materias: | |
| Acceso en línea: | 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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