Interactions of the bacteriocins sakacin P and nisin with food constituents

Bacteriocins are amphiphilic peptides susceptible to adsorption to food macromolecules and proteolytic degradation. These properties may limit their use as preservation agents. The aim of the present work has been to elucidate the fate of the bacteriocin sakacin P in food. Nisin was used in a few ex...

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Veröffentlicht in:	International journal of food microbiology 2003-10, Vol.87 (1), p.35-43
Hauptverfasser:	Aasen, Inga Marie, Markussen, Sidsel, Møretrø, Trond, Katla, Tone, Axelsson, Lars, Naterstad, Kristine
Format:	Artikel
Sprache:	eng
Schlagworte:	Adsorption amphiphilic peptides Animals Anti-Bacterial Agents - pharmacology Bacteria Bacteriocin Bacteriocins - pharmacology Biological and medical sciences Chickens Degradation Fat Food Food additives Food industries Food Preservation - methods Fundamental and applied biological sciences. Psychology General aspects Hydrogen-Ion Concentration Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Nisin - pharmacology Poultry Products - microbiology Protein sakacin P Salmonidae Seafood - analysis Seafood - microbiology Time Factors
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