812
J. Agric. Food Chem. 1980, 28, 812-817
Antimicrobial Effects of Na-Palmitoyl-L-lysyl-L-lysine Ethyl Ester Dihydrochloride and Its Use To Extend the Shelf Life of Creamed Cottage Cheese Curt J. Mills,' Tom Richardson,* and Ronald D. Jasensky The antimicrobial acyldipeptide N"-palmitoyl-L-lysyl-L-lysine ethyl ester dihydrochloride (R-1) was synthesized, and its activity was tested against spoilage organisms and pathogens sometimes found in dairy products. Antimicrobial activity was observed at
