Nisin, temperature and pH effects on growth and viability of Pectinatus frisingensis, a Gram-negative, strictly anaerobic beer-spoilage bacterium
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.1999.00841.x/fullpdf
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1. Mode of Action of Nisin Z against Listeria monocytogenes Scott A Grown at High and Low Temperatures
2. Depletion of proton motive force by nisin in Listeria monocytogenes cells
3. INDIVIDUAL AND COMBINED LISTERICIDAL EFFECTS OF SODIUM LACTATE, POTASSIUM SORBATE, NISIN AND CURING SALTS AT REFRIGERATION TEMPERATURE
4. Variability in Survival of Pectinatus cerevisiiphilus, strictly Anaerobic Bacteria, under Different Oxygen Conditions
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2. Temperature range and degree of acidity growth of isolate of indigenous bacteria on fermented feed “fermege”;Journal of Physics: Conference Series;2018-01
3. Pectinatus;Bergey's Manual of Systematics of Archaea and Bacteria;2015-09-14
4. Nisin-producing microorganisms and their implementation in brewers' wort;Journal of the Institute of Brewing;2015-06-29
5. Nisin and its usage in breweries: a review and discussion;Journal of the Institute of Brewing;2015-06-29
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