Purification and Characterization of Plantaricin 163, a Novel Bacteriocin Produced by Lactobacillus plantarum 163 Isolated from Traditional Chinese Fermented Vegetables-Reference-Cited by-同舟云学术

Purification and Characterization of Plantaricin 163, a Novel Bacteriocin Produced by Lactobacillus plantarum 163 Isolated from Traditional Chinese Fermented Vegetables

Published:2013-11-14 Issue:47 Volume:61 Page:11676-11682
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hu Meizhong¹²,Zhao Haizhen¹,Zhang Chong¹,Yu Jiansheng²,Lu Zhaoxin¹

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, No. 1 Weigang Nanjing, Jiangsu 210095, People’s Republic of China

2. Tongren Polytechnic College, Tongren Guizhou 550025, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf403370y

Reference47 articles.

1. Inducer Bacteria, Unique Signal Peptides, and Low-Nutrient Media Stimulate in Vitro Bacteriocin Production by Lactobacillus Spp. and Enterococcus Spp. Strains

2. Solution Structures of the Linear Leaderless Bacteriocins Enterocin 7A and 7B Resemble Carnocyclin A, a Circular Antimicrobial Peptide

3. Bacteriocins: Evolution, Ecology, and Application

4. Generally recognized as safe (GRAS): history and description

5. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: characterization, production and bactericidal action of plantaricin UG1

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