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  • New antibiotic could make food safer and cows healthier

    Illinois chemists - Wilfred van der Donk and graduate students Weixin Tang, left, and Neha Garg - discovered a molecule very similar to the antibiotic nisin, found naturally in milk and added to food for decades to fight pathogenic bacteria. The new molecule, geobacillin, is more stable than nisin, which could make it more effective.

    Illinois chemists - Wilfred van der Donk and graduate students Weixin Tang, left, and Neha Garg - discovered a molecule very similar to the antibiotic nisin, found naturally in milk and added to food for decades to fight pathogenic bacteria. The new molecule, geobacillin, is more stable than nisin, which could make it more effective.

    Photo by L. Brian Stauffer

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      Illinois chemists - Wilfred van der Donk and graduate students Weixin Tang, left, and Neha Garg - discovered a molecule very similar to the antibiotic nisin, found naturally in milk and added to food for decades to fight pathogenic bacteria. The new molecule, geobacillin, is more stable than nisin, which could make it more effective.

      Photo by L. Brian Stauffer

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