［2］Carneiro de Melo, Cassar C. A., Miles R. J. et al.. Trisodium phasphate increases sensitivity of gram negative bacteria to lysozyme and nisin, J. Food Prot., 1998,61: 839～ 843
[3]
［3］Cai Y., Ng L. K., Farber J. M., Isolation and characterization of nisin producing Lactococcas lactis subsp. lactis from bean sprouts, J. Appl. Microbiol, 1997,83:499～ 507
