Sensitivity of Salmonella Typhimurium to nisin in vitro and in orange juice under refrigeration
Author:
Affiliation:
1. Centro das Ciências Biológicas e da Saúde, Universidade Federal do Oeste da Bahia , Barreiras, 47810-047, Bahia , Brazil
2. Frutificar Cerrado , Barreiras, 47806-456, Bahia , Brazil
Abstract
Funder
National Council for Scientific and Technological Development
Publisher
Oxford University Press (OUP)
Link
https://academic.oup.com/femsle/advance-article-pdf/doi/10.1093/femsle/fnae031/57445798/fnae031.pdf
Reference34 articles.
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2. Active refrigeration technologies for food preservation in humanitarian context—A review;Aste;Sustainable Energy Technologies and Assessments,2017
3. Exploiting the synergism among physical and chemical processes for improving food safety;Berdejo;Current Opinion in Food Science,2019
4. Inhibiting Gram-negative bacteria growth in microdiluiton by nisina and EDTA treatment;Bordignon-Junior;J Biotechnol Biodivs,2012
5. Temperature shock, injury and transient sensitivity to nisin in Gram negatives;Boziaris;J Appl Microbiol,2001
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