Inactivation of Gram-Negative Bacteria by Lysozyme, Denatured Lysozyme, and Lysozyme-Derived Peptides under High Hydrostatic Pressure

We have studied the inactivation of six gram-negative bacteria (Escherichia coli, Pseudomonas fluorescens, Salmonella enterica serovar Typhimurium, Salmonella enteritidis, Shigella sonnei, and Shigella flexneri) by high hydrostatic pressure treatment in the presence of hen egg-white lysozyme, partia...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Masschalck, Barbara, Van Houdt, Rob, Van Haver, Ellen G. R., Michiels, Chris W.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2001
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92580/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11133464/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.67.1.339-344.2001
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