| dc.contributor.author |
Boziaris, I |
en |
| dc.contributor.author |
Adams, M |
en |
| dc.date.accessioned |
2014-06-06T06:43:52Z |
|
| dc.date.available |
2014-06-06T06:43:52Z |
|
| dc.date.issued |
1999 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0168-1605(99)00139-7 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1520 |
|
| dc.subject |
lactococcus lactis |
en |
| dc.subject |
pseudomonas aeruginosa |
en |
| dc.subject |
Gram Negative |
en |
| dc.title |
Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0168-1605(99)00139-7 |
en |
| heal.publicationDate |
1999 |
en |
| heal.abstract |
The ability of chelators and nisin generated in situ to inhibit and inactivate E. coli and other Gram negatives in a model substrate was investigated. The effect of various chelators and different concentrations of exogenous nisin on inhibition of E. coli in broth medium showed that only EDTA and pyrophosphates were able to cause appreciable inhibition of E. coli by |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.doi |
10.1016/S0168-1605(99)00139-7 |
en |