Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese-Reference-Cited by-同舟云学术

Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese

Published:2018-02 Issue: Volume:84 Page:111-117
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Pei Jinjin^ORCID,Li Xinsheng,Han Hao,Tao Yanduo

Funder

Research Foundation of Science and Technology Bureau of Shaanxi, China

Shaanxi Education department’s Key Laboratory Scientific Research Foundation

Collaborative innovation center Research Foundation

China Scholarship Council (CSC) Foundation

Special Scientists' Foundations of Shaanxi University of Technology

Research Foundations of Shaanxi University of Technology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

1. Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria;Ahn;Food Control,2017

2. Isolation and biochemical characterisation of a bacteriocin-like substance produced by Bacillus amyloliquefaciens An6;Ayed;Journal of Global Antimicrobial Resistance,2015

3. Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet;Ding;Journal of Functional Foods,2017

4. Synthesis of Fe3O4 polyhedra by hydrothermal method: Using l-arginine as precipitator;Duan;Journal of Material Science,2009

5. Purification and partial characterization of a novel bacteriocin synthesized by Lactobacillus paracasei HD1–7 isolated from Chinese Sauerkraut juice;Ge;Science Report,2016

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Purification, characterization, and identification of a novel bacteriocin produced by Lacticaseibacillus casei KLS1, and its antimicrobial mechanism against Staphylococcus aureus;LWT;2024-05

2. Understanding Ligilactobacillus salivarius from Probiotic Properties to Omics Technology: A Review;Foods;2024-03-15

3. Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages;Probiotics and Antimicrobial Proteins;2024-03-07

4. Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes;Food Chemistry: X;2024-03

5. Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology;Food Chemistry: X;2023-12