Isolation and Characterization of a Bacteriocin-Producing Lactobacillus sakei B16 from Kimchi-Reference-Cited by-同舟云学术

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Isolation and Characterization of a Bacteriocin-Producing Lactobacillus sakei B16 from Kimchi

Published:2012-05-31 Issue:5 Volume:41 Page:721-726
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Ahn Ji-Eun,Kim Jin-Kyoung,Lee Hyeong-Rho,Eom Hyun-Ju,Han Nam-Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201218552488741.pdf

Reference17 articles.

1. Lactococcal membrane-permeabilizing antimicrobial peptides

2. Structure and Mode-of-Action of the Two-Peptide (Class-IIb) Bacteriocins

3. Bacteriocins: safe, natural antimicrobials for food preservation

4. The Continuing Story of Class IIa Bacteriocins

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1. A Review of the Health Benefits of Kimchi Functional Compounds and Metabolites;Microbiology and Biotechnology Letters;2023-11-14

2. Probiotic Lactobacilli ameliorate alcohol-induced hepatic damage via gut microbial alteration;Frontiers in Microbiology;2022-08-18

3. Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi;Foods;2021-09-10

4. Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches;Applied Microbiology and Biotechnology;2020-08-04

5. Safety of Kimchi;Regulating Safety of Traditional and Ethnic Foods;2016

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