Recent advances in the application of the antimicrobial peptide nisin in the inactivation of spore-forming bacteria in foods

Anumudu, C., Hart, A. orcid.org/0000-0002-4433-5887, Miri, T. et al. (1 more author) (2021) Recent advances in the application of the antimicrobial peptide nisin in the inactivation of spore-forming bacteria in foods. Molecules, 26 (18). 5552.

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 The Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Keywords: bacteriocin; spores; food processing; food safety; antimicrobial peptides
Dates:
  • Accepted: 9 September 2021
  • Published (online): 13 September 2021
  • Published: 13 September 2021
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Engineering (Sheffield) > Department of Chemical and Biological Engineering (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 06 Oct 2021 13:46
Last Modified: 06 Oct 2021 13:46
Status: Published
Publisher: MDPI AG
Refereed: Yes
Identification Number: https://doi.org/10.3390/molecules26185552

Share / Export

Statistics