Activity of plantaricin SA6, a bacteriocin produced by lactobacillus plantarum SA6 isolated from fermented sausage

被引：0
|
作者：
机构：
[1] Rekhif, N.
[2] Atrih, A.
[3] Lefebvre, G.
来源：
Lefebvre, G. | 1600年 / Blackwell Publishing Ltd.卷 / 78期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes
    Goel, Aditi
    Halami, Prakash M.
    Tamang, Jyoti Prakash
    FRONTIERS IN MICROBIOLOGY, 2020, 11
  • [42] Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat
    Mejri, Lobna
    Hassouna, Mnasser
    APPLIED BIOLOGICAL CHEMISTRY, 2016, 59 (04) : 533 - 542
  • [43] Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons
    Ben Omar, Nabil
    Abriouel, Hikmate
    Keleke, Simon
    Valenzuela, Antonio Sanchez
    Martinez-Canamero, Magdalena
    Lopez, Rosario Lucas
    Ortega, Elena
    Galvez, Antonio
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2008, 127 (1-2) : 18 - 25
  • [44] Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat
    Lobna Mejri
    Mnasser Hassouna
    Applied Biological Chemistry, 2016, 59 : 533 - 542
  • [45] Sodium chloride reduces production of curvacin a, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage
    Verluyten, J
    Messens, W
    De Vuyst, L
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2004, 70 (04) : 2271 - 2278
  • [46] Production, purification and characterization of reutericin 6, a bacteriocin with lytic activity produced by Lactobacillus reuteri LA6
    Kabuki, T
    Saito, T
    Kawai, Y
    Uemura, J
    Itoh, T
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1997, 34 (02) : 145 - 156
  • [47] Characterization, Cytotoxic Analysis and Action Mechanism of Antilisterial Bacteriocin Produced by Lactobacillus plantarum Isolated from Cheddar Cheese
    Fariha Ibrahim
    Nadir Naveed Siddiqui
    Afsheen Aman
    Shah Ali Ul Qader
    Asma Ansari
    International Journal of Peptide Research and Therapeutics, 2020, 26 : 1751 - 1764
  • [48] Characterization of an anti-Listeria bacteriocin produced by Lactobacillus plantarum LB-B1 isolated from koumiss, a traditionally fermented dairy product from China
    Xie, Ying
    An, Haoran
    Hao, Yanling
    Qin, Qianqian
    Huang, Ying
    Luo, Yunbo
    Zhang, Liebing
    FOOD CONTROL, 2011, 22 (07) : 1027 - 1031
  • [49] Bacteriocin production and adhesion properties as mechanisms for the anti-listerial activity of Lactobacillus plantarum 423 and Enterococcus mundtii ST4SA
    van Zyl, W. F.
    Deane, S. M.
    Dicks, L. M. T.
    BENEFICIAL MICROBES, 2019, 10 (03) : 329 - 349
  • [50] Characterization of a broad spectrum bacteriocin produced by Lactobacillus plantarum MXG-68 from Inner Mongolia traditional fermented koumiss
    Man, Li-Li
    Xiang, Dian-Jun
    FOLIA MICROBIOLOGICA, 2019, 64 (06) : 821 - 834
12345