Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami-Reference-Cited by-同舟云学术

Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami

Published:2014-02-08 Issue:5 Volume:116 Page:1195-1208
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Barbosa M.S.¹,Todorov S.D.¹,Belguesmia Y.²,Choiset Y.²,Rabesona H.²,Ivanova I.V.²³,Chobert J.-M.²,Haertlé T.²,Franco B.D.G.M.¹

Affiliation:

1. Departamento de Alimentos e Nutrição Experimental; Faculdade de Ciências Farmacêuticas; Universidade de São Paulo; São Paulo Brazil

2. Institut National de la Recherche Agronomique; UR 1268 Biopolymères Interactions Assemblages; Equipe Fonctions et Interactions des Protéines; Nantes France

3. Department of Microbiology; Sofia University; Sofia Bulgaria

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Région Pays de la Loire

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12438/fullpdf

Reference59 articles.

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5. Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag;Batdorj;J Appl Microbiol,2006

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