Characterization of the chemical and antimicrobial properties of piscicolin 126, a bacteriocin produced by Carnobacterium piscicola JG126.
A novel peptide bacteriocin produced by the lactic acid bacterium Carnobacterium piscicola JG126 isolated from spoiled ham was purified and characterized. This bacteriocin, designated piscicolin 126, inhibited the growth of several gram-positive bacteria, especially the food-borne pathogen Listeria...
محفوظ في:
| الحاوية / القاعدة: | Appl Environ Microbiol |
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| المؤلفون الرئيسيون: | , , , , , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1996
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168075/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8702282/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.8.2897-2903.1996 |
| الوسوم: |
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