Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth ofClostridium sporogenes
Author:
Affiliation:
1. Institute of Food; Nutrition and Human Health; Massey University; Private Bag 11 222 Palmerston North New Zealand
2. Food Safety Centre; Tasmanian Institute of Agriculture; Private Bag 54 Hobart Tas 7001 Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference30 articles.
1. Effect of Lysozyme on the recovery of heated Clostridium botulinum spores;Alderton;Applied Microbiology,1974
2. The effect of nisin-sodium chloride interactions on the outgrowth of Bacillus lichinformis spores;Bell;Journal of Applied Bacteriology,1985
3. Inhibitory combinations of nisin, sodium chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach;Bouttefroy;International Journal of Food Microbiology,2000
4. Action of lysozyme and nisin mixtures against lactic acid bacteria;Chung;International Journal of Food Microbiology,2000
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