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- Lempk, Marcus W., et al. Show all 6 Authors
- Journal of dairy science 2015 v.98 no.7 pp. 4364-4369
- Staphylococcus aureus; cheeses; food contamination; good manufacturing practices; in vitro studies; microbial growth; milk; nisin; pasteurized milk; physicochemical properties; whey
- ... The aim of this work was to evaluate the effects of nisin on in vitro and in situ Staphylococcus aureus counts. For in vitro experiment, milk was inoculated with 5.0 log cfu·mL−1 of S. aureus and nisin was added at concentrations of 0, 100, 200, 400, and 500 IU mL−1. The main effect of the bacteriocin was lag phase extension from 0h, for 0 and 100 IU·mL−1 to 8h, when 200, 400, and 500 IU·mL−1 of n ...