Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9-Reference-Cited by-同舟云学术

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Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9

Published:2022-09-09 Issue:12 Volume:38 Page:
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Angelescu Iulia-Roxana,Grosu-Tudor Silvia-Simona,Cojoc Lucia-Roxana,Maria Gabriel-Mihai,Chirițoiu Gabriela N.,Munteanu Cristian V. A.,Zamfir Medana

Funder

Academia Româna

Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s11274-022-03408-z.pdf

Reference44 articles.

1. Alvarez-Sieiro P, Montalbán-López M, Mu D, Kuipers OP (2016) Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol 100:2939–2951

2. Angelescu IR, Zamfir M, Stancu MM, Grosu-Tudor SS (2019) Identification and probiotic properties of lactobacilli isolated from two different fermented beverages. Ann Microbiol 69(13):1557–1565. https://doi.org/10.1007/s13213-019-01540-0

3. Asaduzzaman SM, Nagao J, Iida H, Zendo T, Nakayama J, Sonomoto K (2009) Nukacin ISK-1, a bacteriostatic lantibiotic. Antimicrob Agents Chemother 53:3595–3598

4. Bali V, Panesar PS, Bera MB (2014) Potential of immobilization technology in bacteriocin production and antimicrobial packaging. Food Res Int 30:244–263

5. Balouiri M, Sadiki M, Ibnsouda SK (2018) Methods for in vitro evaluating antimicrobial activity: a review. J Pharm Anal 6(2):71–79

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