Article
The phage shock protein response of <i>Listeria monocytogenes</i> influences tolerance to the multipeptide bacteriocin garvicin KS
2025-10-08
Abstract excerpt
An estimated 30% of all food produced worldwide is lost or wasted every year. A considerable portion of that waste is due to perishable food products, that spoil and can become unsafe to eat relatively quickly. For some high-quality perishables, such as fresh fish and cold-smoked salmon, traditional food preservation techniques are unsuitable as they can compromise sensory qualities such as flavor, texture, and fr...
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Identifiers and source
- Literature Corpus work
- 6fcc3286-8ac3-51fc-91d8-03f5ac949957
- DOI
- 10.1101/2025.10.08.681093