| abstract |
The use of lantibiotics as bactericidal agents against Gram negative food-borne pathogens or Gram negative spoilage organisms such as Salmonella . Previously, nisin was believed to be effective only against Gram positive bacteria. It has now been found that with the removal of impurities from commercially available nisin preparations in particular sodium chloride, nisin in an environment having a pH of between about 5.5 and about 6.5 is an effective bactericidal agent against Gram negative bacteria. |