Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin
Author:
Funder
Agence Nationale de la Recherche
Conseil Régional de Bourgogne
European Union
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference29 articles.
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2. Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology;Aouadhi;LWT- Food Science and Technology,2013
3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) – Bioenergetics,2007
4. The combined effect of high pressure and nisin on inactivation of microorganisms in milk;Black;Innovative Food Science & Emerging Technologies,2005
5. The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk;Black;Journal of Applied Microbiology,2008
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