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Article

Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation.

International journal of food microbiology - 25 Nov 2005

Diels Ann M J, De Taeye Jan, Michiels Chris W

Abstract excerpt

The sensitisation of Escherichia coli towards lysozyme, nisin and lactoperoxidase by high-pressure homogenisation (HPH) at pressures ranging from 100 to 300 MPa was studied. At above 150 MPa, E. coli became sensitive to lysozyme and nisin when these compounds were added before the HPH treatment, but cells treated by HPH remained insensitive for lysozyme and nisin added after that treatment. No sensitisation to...

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Identifiers

PMID: 16126294
DOI: 10.1016/j.ijfoodmicro.2005.04.027

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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