High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin.

@article{Masschalck2001HighPI,
  title={High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin.},
  author={Barbara Masschalck and Rob Van Houdt and Chris W Michiels},
  journal={International journal of food microbiology},
  year={2001},
  volume={64 3},
  pages={325-32}
}
We have studied the inactivation of a panel of eight test bacteria (two Escherichia coli strains, Salmonella enteritidis, Salmonella typhimurium, Shigella sonnei, Shigella flexneri, Pseudomonas fluorescens and Staphylococcus aureus) by high pressure in the presence of bovine lactoferrin (500 microg/ml), pepsin hydrolysate of lactoferrin (500 microg/ml), lactoferricin (20 microg/ml) and nisin (100 IU/ml). None of these compounds, at the indicated dosage, were bactericidal when applied at… CONTINUE READING

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