A pH dependent mechanism for inactivation of gram-negative bacteria by hen egg white and lambda lysozymes under high pressure.
Nakimbugwe
D
D
Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Belgium.
Masschalck
B
B
Anim
G
G
Michiels
C W
CW
D000818:Animals; D010582:Bacteriophage lambda / Q000187:drug effects; D002645:Chickens; D004529:Egg White; D004926:Escherichia coli / Q000187:drug effects*; D005260:Female; D005516:Food Microbiology; D006090:Gram-Negative Bacteria / Q000187:drug effects / Q000254:growth & development*; D008826:Microbial Sensitivity Tests; D009113:Muramidase / Q000494:pharmacology*; D011312:Pressure; D012486:Salmonella typhimurium / Q000187:drug effects; D012763:Shigella flexneri / Q000187:drug effects; D015008:Yersinia enterocolitica / Q000187:drug effects
D009113:Muramidase