One of the most effective methods for increasing the antimicrobial activity of a substance is to
combine it with one or more other antimicrobial agents. The aim of the present study was to
evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic
action of these compounds against the most important food spoilage microorganisms,
including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli,
Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum …