Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products

The effect of lysostaphin from Staphylococcus simulans expressed in Escherichia coli TOP10 strain on Staphylococcus aureus used for inoculation of milk, ground pork and mayonnaise salad was investigated. The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin ad...

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Veröffentlicht in:	Journal of food safety 2007-08, Vol.27 (3), p.265-274
Hauptverfasser:	Szweda, P, Kotlowski, R, Łacka, I, Synowiecki, J
Format:	Artikel
Sprache:	eng
Schlagworte:	antibacterial properties bacterial contamination Biological and medical sciences Escherichia coli food contamination Food industries Food microbiology food pathogens food preservation food storage Fundamental and applied biological sciences. Psychology General aspects ground pork Hygiene and safety mayonnaise milk natural additives proteinases recombinant lysostaphin recombinant proteins salads Staphylococcus aureus Staphylococcus aureus subsp. aureus Staphylococcus simulans storage temperature UHT treatment
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