The influence of food preservation methods on Escherichia coli, Salmonella enteritidis and Pseudomonas aeruginosa lipopolysaccharide composition and liberation
Mary Abraham1, Pierre Venter1, Jan Frederick Rykers Lues1, Igor Ivanov2 and Olga de Smidt1*
1Unit for Applied Food Science and Biotechnology, Central University of Technology, Free State, P.O.Box. 20539, Bloemfontein, 9300, South Africa.
2Institute of Biochemistry, University Medicine Berlin-Charité, Monbijoustr. 2, D-10117 Berlin, Germany.
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