期刊
FOODBORNE PATHOGENS AND DISEASE
卷 8, 期 3, 页码 439-443出版社
MARY ANN LIEBERT INC
DOI: 10.1089/fpd.2010.0738
关键词
-
In this article, the sensitivity of Salmonella enteritidis to surfactin and polylysine was observed, and the optimization of antimicrobial activity of surfactin and polylysine against S. enteritidis in milk was evaluated by a response surface methodology. Results showed that S. enteritidis was very sensitive to them, whose minimal inhibitory concentrations were 6.25 and 31.25 mu g/mL, respectively. The optimization result indicated that S. enteritidis could be sterilized by 6 orders of magnitude when the temperature was 4.45 degrees C, the action time was 6.91 h, and the concentration (surfactin/polylysine weight ratio, 1: 1) was 10.03 mu g/mL.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据