Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA

By A. Gill, R. Holley. 2000

141 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/d85cd4d4b20f98668de01869d926f1118d4b9676

How researchers see this paper

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In Food Science

1. A. Gálvez
2. H. Abriouel

Citations in the corpus

• Bacteriocin-based strategies for food biopreservation. (2007, background): “The spectrum of the nisin-lysozyme combination could be extended to Gram-negative bacteria by addition of chelating agents (Gill and Holley, 2000) The combined addition of nisin and the lactoperoxidase system (LPS) had a strong antimicrobial effect against L.”