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Showing 1 to 1 of 1 for “"Pediocin"”.

  1. A study of the effect of Iysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products.

    … in the broth medium previously used. The use of pediocin prepared from a culture of Pediococcus acidilactici for the control of Listeria monocytogenes and Staphylococcus aureus was investigated, initially in a model salami system (MSS), then in a salami formulation. A combination of pediocin and …

    rgu Repository record for A study of the effect of Iysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products. (opens in a new tab)