Mechanisms of bacterial resistance to non‐antibiotics: food additives and food and pharmaceutical preservatives
- 1 September 1991
- journal article
- review article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 71 (3) , 191-201
- https://doi.org/10.1111/j.1365-2672.1991.tb04447.x
Abstract
No abstract availableThis publication has 59 references indexed in Scilit:
- Effect of short‐chain organic acids on macromolecular synthesis in Escherichia coliJournal of Applied Bacteriology, 1990
- Comparison of coats and surface-dependent properties ofBacillus cereusT prepared in two sporulation environmentsJournal of Applied Bacteriology, 1988
- The effect of citric acid on growth of proteolytic strains of Clostridium botulinumJournal of Applied Bacteriology, 1986
- Multiple modes of inhibition of spore germination and outgrowth by reduced pH and sorbateJournal of Applied Bacteriology, 1985
- The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levelsJournal of Applied Bacteriology, 1983
- Inhibition of Growth and Uptake Processes in Bacteria by Some Chemical Food PreservativesJournal of Applied Bacteriology, 1980
- Physicochemical Effects of Long Chain Fatty Acids on Bacterial Cells and their ProtoplastsJournal of Applied Bacteriology, 1973
- Effect of Long Chain Fatty Acids on Bacterial Respiration and Amino Acid UptakeJournal of Applied Bacteriology, 1973
- Effect of Metal Cations and pH on the Antibacterial Activity and Uptake of Long Chain Fatty AcidsJournal of Applied Bacteriology, 1973
- Antibacterial Activity of Long Chain Fatty Acids and the Reversal with Calcium, Magnesium, Ergocalciferol and CholesterolJournal of Applied Bacteriology, 1971