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...
Na minha lista:
| Udgivet i: | Appl Microbiol |
|---|---|
| Principais autores: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1969
|
| Fag: | |
| Online adgang: | 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 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|