Action of lysozyme and nisin mixtures against lactic acid bacteria

Lysozyme was formulated together with nisin for usage against food spoilage lactobacilli. The mixtures demonstrated improved minimal inhibitory concentrations (MIC), compared to the parent compounds, for many of the bacteria and media tested, including high salt media in which lysozyme lost virtuall...

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Bibliographic Details
Published in:	International journal of food microbiology Vol. 60; no. 1; pp. 25 - 32
Main Authors:	Chung, Wilfred, Hancock, Robert E.W
Format:	Journal Article
Language:	English
Published:	Amsterdam Elsevier B.V 15-09-2000 Elsevier
Subjects:	Animals Anti-Bacterial Agents - pharmacology Biological and medical sciences Drug Synergism Food industries Food Microbiology Food Preservatives Food spoilage Fundamental and applied biological sciences. Psychology Gram-Positive Bacteria - drug effects Gram-Positive Bacteria - physiology Gram-Positive Bacteria - ultrastructure Lactic acid bacteria Lactobacillus - drug effects Lactobacillus - physiology Lactobacillus - ultrastructure Lysozyme Meat - microbiology Membrane Potentials - drug effects Microbial Sensitivity Tests Microscopy, Electron, Scanning - methods Muramidase - pharmacology Nisin Nisin - pharmacology Osmolar Concentration Time Factors Nisin Lactic acid bacteria Food spoilage Lysozyme Enzyme Lactobacillus curvatus Foodstuff Synergism Glycosidases Pathogenic Minimum inhibitory concentration Bacteria Hydrolases Lactobacillaceae Micrococcales Micrococcaceae Antibacterial agent Mechanism of action O-Glycosidases Biological contamination Staphylococcus aureus
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