Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

Streptococcus macedonicus ACA-DC 198, a strain isolated from Greek Kasseri cheese, produces a food-grade lantibiotic named macedocin. Macedocin has a molecular mass of 2,794.76 ± 0.42 Da, as determined by electrospray mass spectrometry. Partial N-terminal sequence analysis revealed 22 amino acid res...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Georgalaki, Marina D., Van den Berghe, Erika, Kritikos, Dimitrios, Devreese, Bart, Van Beeumen, Jozef, Kalantzopoulos, George, De Vuyst, Luc, Tsakalidou, Effie
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC134371/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12450808/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.12.5891-5903.2002
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