Neutralization of Lipopolysaccharide by Heat Shock Protein inPediococcus pentosaceusAK-23
Author:
Affiliation:
1. Miyagi Univ.; Dept. of Food Management; 2-2-1 Hatatate, Taihaku-ku Sendai Miyagi
2. Univ. of Shizuoka; School of Food and Nutritional Sciences; 52-1 Yada, Sugaru-ku Shizuoka Shizuoka
Funder
Mishima Kaiun Memorial Foundation
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13679/fullpdf
Reference39 articles.
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2. Rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding;Bradford;Anal Biochem,1976
3. The effects of a vegetable-derived probiotic lactic acid bacterium on the immune response;Chon;Microbiol Immunol,2010
4. Activity, stability and flexibility in glycosidases adapted to extreme thermal environments;Collins;J Mol Biol,2003
5. Activity-stability relationships in extremophilic enzymes;D'Amico;J Biol Chem,2003
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