Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced byEnterococcus faeciumNKR-5-3 from Thai Fermented Fish-Reference-Cited by-同舟云学术

Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced byEnterococcus faeciumNKR-5-3 from Thai Fermented Fish

Published:2012-05-23 Issue:5 Volume:76 Page:947-953
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

ISHIBASHI Naoki,HIMENO Kohei,FUJITA Koji,MASUDA Yoshimitsu,PEREZ Rodney Honrada,ZENDO Takeshi,WILAIPUN Pongtep,LEELAWATCHARAMAS Vichien,NAKAYAMA Jiro,SONOMOTO Kenji

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.110972

Reference32 articles.

1. Genetics of bacteriocins produced by lactic acid bacteria

2. Bacteriocins: safe, natural antimicrobials for food preservation

3. Biosynthesis of bacteriocins in lactic acid bacteria

4. Bacteriocins: developing innate immunity for food

5. Lantibiotics: Diverse activities and unique modes of action

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