Article

Inhibition of spoilage and pathogenic bacteria associated with foods by combinations of antimicrobial agents

1996-07-01

Abstract excerpt

The antibacterial activity of combinations of lysozyme, monolaurin (ML), triglycerol 1,2 laurate (TGL) and butylated hydroxyanizole (BHA) against 7 Gram-positive and 8 Gram-negative bacteria was studied at different pH, NaCl and EDTA concentrations by the spiral gradient end point test. The inhibitory effect of lysozyme in combination with ML was slightly greater for Gram positive than for Gram-negative bacteria,...

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Identifiers and source

Literature Corpus work: a71dd765-3601-52f5-b724-c773495b0e47
DOI: 10.1111/j.1745-4565.1996.tb00153.x

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