Physicochemical properties and mode of action of a novel bacteriocin BM1122 with broad antibacterial spectrum produced by Lactobacillus crustorum MN047-Reference-Cited by-同舟云学术

Physicochemical properties and mode of action of a novel bacteriocin BM1122 with broad antibacterial spectrum produced by Lactobacillus crustorum MN047

Published:2020-04-13 Issue:5 Volume:85 Page:1523-1535
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lu Yingying¹,Yan Hong¹,Li Xin¹,Gu Yaxin¹,Wang Xin¹,Yi Yanglei¹,Shan Yuanyuan¹,Liu Bianfang¹,Zhou Yuan¹,Lü Xin¹^ORCID

Affiliation:

1. College of Food Science and EngineeringNorthwest A&F University Yangling Shaanxi Province 712100 China

Funder

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15131

Reference47 articles.

1. Sub-MIC of antibiotics induced biofilm formation of Pseudomonas aeruginosa in the presence of chlorhexidine

2. Bacteriocins of lactic acid bacteria: extending the family

3. Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

4. Nisin biotechnological production and application: a review

5. The adhesion and detachment of bacteria and spores on food-contact surfaces

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