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Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces

✍ Scribed by M. Nitschke; L.V. Araújo; S.G.V.A.O. Costa; R.C. Pires; A.E. Zeraik; A.C.L.B. Fernandes; D.M.G. Freire; J. Contiero

Book ID
111192385
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
187 KB
Volume
49
Category
Article
ISSN
0266-8254

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Surfactin reduces the adhesion of food-b
Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
✍ M. Nitschke; L.V. Araújo; S.G.V.A.O. Costa; R.C. Pires; A.E. Zeraik; A.C.L.B. Fe 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB

## Aims: To investigate the effect of the biosurfactants surfactin and rhamnolipids on the adhesion of the food pathogens listeria monocytogenes, enterobacter sakazakii and salmonella enteritidis to stainless steel and polypropylene surfaces. ## Methods and results: Quantification of bacterial ad