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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Manylion Llyfryddiaeth

Cyhoeddwyd yn:	Appl Microbiol
Prif Awduron:	Metcalf, Robert H., Deibel, R. H.
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	American Society for Microbiology (ASM) 1969
Pynciau:	Food and Deterioration
Mynediad Ar-lein:	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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