Production of piscicolin 126 by Carnobacterium maltaromaticum UAL26 is controlled by temperature and induction peptide concentration-Reference-Cited by-同舟云学术

Production of piscicolin 126 by Carnobacterium maltaromaticum UAL26 is controlled by temperature and induction peptide concentration

Published:2006-08-23 Issue:4 Volume:186 Page:317-325
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Gursky Lucas J.,Martin Nathaniel I.,Derksen Darren J.,van Belkum Marco J.,Kaur Kamaljit,Vederas John C.,Stiles Michael E.,McMullen Lynn M.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s00203-006-0147-z.pdf

Reference39 articles.

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3. Buchanan RL, Klawitter LA (1992) Characterization of a lactic acid bacterium, Carnobacterium piscicola LK5, with activity against Listeria monocytogenes at refrigeration temperatures. J Food Safety 12:199–217

4. Burns KA (1987) Potential of a lactic acid bacterium for the biological preservation of ground beef. MSc thesis, University of Alberta, Edmonton, Alberta

5. Campos CA, Mazzotta AS, Montville TJ (1997) Inhibition of Listeria monocytogenes by Carnobacterium piscicola in vacuum-packaged cooked chicken at refrigeration temperatures. J Food Safety 17:151–160

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