Inactivation of gram-negative bacteria by lysozyme, denatured lysozyme, and lysozyme-derived peptides under high hydrostatic pressure
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Heat-Denatured Lysozyme Inactivates Murine Norovirus as a Surrogate Human Norovirus.Lysozyme M deficiency leads to an increased susceptibility to Streptococcus pneumoniae-induced otitis mediaSensitization of outer-membrane mutants of Salmonella typhimurium and Pseudomonas aeruginosa to antimicrobial peptides under high pressure.In-vitro analysis of the microbicidal activity of 6 contact lens care solutions.Amoebicidal activity of milk, apo-lactoferrin, sIgA and lysozyme.Effects of experimentally increased in ovo lysozyme on egg hatchability, chicks complement activity, and phenotype in a precocial bird.Lysozyme enhances the bactericidal effect of BP100 peptide against Erwinia amylovora, the causal agent of fire blight of rosaceous plants.Dissolving microneedles for transdermal drug deliveryEffect of lysozyme or nisin on survival of some bacteria treated with high pressure at subzero temperature.Modified lysozymes as novel broad spectrum natural antimicrobial agents in foods.Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications.Bioactive peptides derived from egg proteins: A review.Severely Heat Injured Survivors of E. coli O157:H7 ATCC 43888 Display Variable and Heterogeneous Stress Resistance Behavior.Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death.Lytic and nonlytic mechanism of inactivation of gram-positive bacteria by lysozyme under atmospheric and high hydrostatic pressure.Identifying the components in eggshell membrane responsible for reducing the heat resistance of bacterial pathogens.Enhanced inactivation of foodborne pathogenic and spoilage bacteria by FD&C Red no. 3 and other xanthene derivatives during ultrahigh pressure processing.Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives.Effect of temperature and time of storage on protein stability and anti-salmonella activity of egg white.Editorial: O-specific polysaccharide confers lysozyme resistance to extraintestinal pathogenic Escherichia coli.Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming BacteriaCompositional Dynamics of the Milk Fat Globule and Its Role in Infant Development
P2860
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P2860
Inactivation of gram-negative bacteria by lysozyme, denatured lysozyme, and lysozyme-derived peptides under high hydrostatic pressure
description
2001 nî lūn-bûn
@nan
2001 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2001年の論文
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2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
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name
Inactivation of gram-negative ...... nder high hydrostatic pressure
@ast
Inactivation of gram-negative ...... nder high hydrostatic pressure
@en
type
label
Inactivation of gram-negative ...... nder high hydrostatic pressure
@ast
Inactivation of gram-negative ...... nder high hydrostatic pressure
@en
prefLabel
Inactivation of gram-negative ...... nder high hydrostatic pressure
@ast
Inactivation of gram-negative ...... nder high hydrostatic pressure
@en
P2860
P1476
Inactivation of gram-negative ...... nder high hydrostatic pressure
@en
P2093
Masschalck B
Van Haver EG
P2860
P304
P356
10.1128/AEM.67.1.339-344.2001
P407
P577
2001-01-01T00:00:00Z