Generating new mixtures of food additives with antimicrobial and cytotoxic potency against Bacillus cereus and Staphylococcus aureus

Food additives have been shown to help regulate or prevent the spread of microbes during food manufacturing. Phloxine B, nisin, and sorbic acid were tested to see whether they had a synergistic impact on the inactivation of Bacillus cereus and Staphylococcus aureus, respectively. The combination of...

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Detalles Bibliográficos
Autores principales: Selim, Samy, Almuhayawi, Mohammed S., Alruhaili, Mohammed H., Zakai, Shadi A., Warrad, Mona
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825738/
https://www.ncbi.nlm.nih.gov/pubmed/35154683
http://dx.doi.org/10.1002/fsn3.2691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825738/
https://www.ncbi.nlm.nih.gov/pubmed/35154683
http://dx.doi.org/10.1002/fsn3.2691

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