Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis

BACKGROUND: Applications of bacteriocins as food preservatives have been so far limited, principally because of their low antimicrobial activity in foods. Nisin is the only bacteriocin of significant use, but applications are restricted principally because of its very low activity at neutral or alka...

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Vydáno v:	Microb Cell Fact
Hlavní autoři:	Martirani, Luca, Varcamonti, Mario, Naclerio, Gino, De Felice, Maurilio
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	BMC 2002
Témata:	Research
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC115367/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12076356/ https://ncbi.nlm.nih.govhttps://doi.org/10.1186/1475-2859-1-1
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