Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes-Reference-Cited by-同舟云学术

Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes

Published:2013-10-04 Issue:41 Volume:61 Page:9922-9929
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Derde Melanie¹²,Lechevalier Valérie¹²,Guérin-Dubiard Catherine¹²,Cochet Marie-Françoise¹²,Jan Sophie¹²,Baron Florence¹²,Gautier Michel¹²,Vié Véronique³,Nau Françoise¹²

Affiliation:

1. Agrocampus Ouest, UMR1253 Science et technologie du lait et de l’œuf, 65 rue de St-Brieuc, F-35042 Rennes, France

2. INRA, UMR1253 Science et technologie du lait et de l’œuf, 65 rue de St-Brieuc, F-35042 Rennes, France

3. Université de Rennes 1, Institut de physique de Rennes, UMR6251, CNRS, 263 Av. Général Leclerc, F-35042 Rennes, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4029199

Reference46 articles.

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2. Antimicrobial Properties of Lysozyme in Relation to Foodborne Vegetative Bacteria

3. Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines

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