Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars

• Asıl Yazarlar: Hani A. Alhadrami (Yazar), Ahmed M. Sayed (Yazar), Hossam M. Hassan (Yazar), Mostafa E. Rateb (Yazar), Karim Abdelkader (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2022-10-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

The prevalence of multidrug-resistant <i>Salmonella enterica</i> among animal- and plant-derived food products threatens global healthcare and economic sectors. Hen egg white lysozyme is widely exploited as a food preservative against Gram-positive pathogens. Nevertheless, its limited pe...