Production of an Amylase-Sensitive Bacteriocin by an Atypical Leuconostoc paramesenteroides Strain

An atypical Leuconostoc paramesenteroides strain isolated from retail lamb produced a bacteriocin, leuconocin S, that was inactivated by α-amylase, trypsin, α-chymotrypsin, protease, and proteinase K but not by lipase or heat treatment at 60°C for 30 min. Supernatants from culture broths produced tw...

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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Lewus, Catherine B., Sun, Stephen, Montville, Thomas J.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1992
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC195184/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348619/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.58.1.143-149.1992
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