Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China-Reference-Cited by-同舟云学术

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Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China

Published:2016-09 Issue:9 Volume:99 Page:7002-7015
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Yi Lanhua,Dang Ying,Wu Jingli,Zhang Lihui,Liu Xiaojiao,Liu Bianfang,Zhou Yuan,Lu Xin

Funder

National Science Foundation of China

Fundamental Research Funds for the Central Universities, China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

1. Characterization, phylogenetic affiliation and probiotic properties of high cell density Lactobacillus strains recovered from silage;Arasu;J. Sci. Food Agric.,2014

2. Lantibiotics: Mode of action, biosynthesis and bioengineering;Bierbaum;Curr. Pharm. Biotechnol.,2009

3. Characterization of the bacteriocin BacJ1 and its effectiveness for the inactivation of Salmonella typhimurium during turkey escalope storage;Chakchouk-Mtibaa;Food Chem.,2014

4. Class IIa bacteriocins: Diversity and new developments;Cui;Int. J. Mol. Sci.,2012

5. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation;Danova;Int. J. Dairy Technol.,2005

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