Growth Temperature and Action of Lysozyme on Listeria monocytogenes

This publication has 10 references indexed in Scilit:

• Influence of Growth Temperature on Injury and Death of Listeria monocytogenes Scott A During a Mild Heat Treatment
  Journal of Food Protection, 1991
• Antibacterial activity of hen egg white lysozyme against Listeria monocytogenes Scott A in foods
  Applied and Environmental Microbiology, 1989
• The chemistry of lysozyme and its use as a food preservative and a pharmaceutical
  C R C Critical Reviews in Food Science and Nutrition, 1988
• Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease
  Applied and Environmental Microbiology, 1987
• The Influence of Membrane Lipid Composition and Procaine on Hyperthermic Death of Cells
  International Journal of Radiation Biology and Related Studies in Physics, Chemistry and Medicine, 1977
• Relationships between heat resistance and phospholipid fatty acid composition of Vibrio parahaemolyticus
  Applied and Environmental Microbiology, 1976
• Effect of growth conditions on the fatty acid composition ofListeria monocytogenes and comparison with the fatty acids ofErysipelothrix andCorynebacterium
  Lipids, 1971