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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Εκδόθηκε σε:	Appl Microbiol
Κύριοι συγγραφείς:	Metcalf, Robert H., Deibel, R. H.
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 1969
Θέματα:	Food and Deterioration
Διαθέσιμο Online:	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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