Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine

This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The...

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Bibliographic Details
Main Author: Dias, Rita (author)
Other Authors: Vilas-Boas, Eduardo (author), Campos, Francisco M. (author), Hogg, Tim (author), Couto, José António (author)
Format: article
Language:eng
Published: 2016
Subjects:
Lysozyme
Lactobacillus
S-layer
Wine
Online Access:http://hdl.handle.net/10400.14/19893
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/19893

Internet

http://hdl.handle.net/10400.14/19893

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