Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit the proliferation of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid fermentation in hard and extra hard cheeses (late blowing) caused by the outgrowth of clostridial spores. Th...

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Detalles Bibliográficos
Autores principales: Brasca, Milena, Morandi, Stefano, Silvetti, Tiziana, Rosi, Veronica, Cattaneo, Stefano, Pellegrino, Luisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269954/
https://www.ncbi.nlm.nih.gov/pubmed/23698052
http://dx.doi.org/10.3390/molecules18056008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269954/
https://www.ncbi.nlm.nih.gov/pubmed/23698052
http://dx.doi.org/10.3390/molecules18056008

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