Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk-Reference-Cited by-同舟云学术

Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk

Published:2021-02 Issue: Volume:137 Page:110447
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sozbilen Gozde Seval,Yemenicioğlu Ahmet

Funder

İzmir Yüksek Teknoloji Enstitüsü

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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3. Anti-listerial synergism of leaf essential oil of Metasequoia glyptostroboides with nisin in whole, low and skim milks;Bajpai;Asian Pacific journal of tropical medicine,2014

4. Evaluating the antimicrobial activity of Nisin, Lysozyme and Ethylenediaminetetraacetate incorporated in starch based active food packaging film;Bhatia;Journal of Food Science and Technology,2015

5. Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films;Boyacı;Food Hydrocolloids,2016

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1. Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications;Journal of the Science of Food and Agriculture;2024-04-08

2. Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview;Foods;2022-11-26

3. Multiple potential strategies for the application of nisin and derivatives;Critical Reviews in Microbiology;2022-08-23

4. Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses;Food Microbiology;2022-06

5. An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese;Frontiers in Nutrition;2022-03-09