Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria
2000; Oxford University Press; Volume: 88; Issue: 3 Linguagem: Inglês
10.1046/j.1365-2672.2000.00975.x
ISSN1365-2672
AutoresSheila Morgan, R. Paul Ross, Tom Beresford, Colin Hill,
Tópico(s)Probiotics and Fermented Foods
ResumoJournal Article Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria Get access S. M. Morgan, S. M. Morgan Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, County CorkNational Food Biotechnology Centre and Search for other works by this author on: Oxford Academic Google Scholar R. P. Ross, R. P. Ross Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, County Cork Search for other works by this author on: Oxford Academic Google Scholar T. Beresford, T. Beresford Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, County Cork Search for other works by this author on: Oxford Academic Google Scholar C. Hill C. Hill National Food Biotechnology Centre andDepartment of Microbiology, University College Cork, County Cork, Republic of Ireland Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 88, Issue 3, 1 March 2000, Pages 414–420, https://doi.org/10.1046/j.1365-2672.2000.00975.x Published: 01 March 2000 Article history Received: 10 April 1999 Accepted: 08 October 1999 Published: 01 March 2000
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