Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes-Reference-Cited by-同舟云学术

Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes

Published:2021-01 Issue: Volume:338 Page:108952
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Martinez-Rios Veronica,Pedersen Mikael,Pedrazzi Monica,Gkogka Elissavet,Smedsgaard Jørn,Dalgaard Paw

Funder

Danish Dairy Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

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4. Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities;Boziaris;Food Microbiol.,2006

5. In vivo activity of nisin A and nisin V against Listeria monocytogenes in mice;Campion;BMC Microbiol.,2013

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