Variations in the Degree of d-Alanylation of Teichoic Acids in Lactococcus lactis Alter Resistance to Cationic Antimicrobials but Have No Effect on Bacterial Surface Hydrophobicity and Charge

An increase of the degree of d-alanylation of teichoic acids in Lactococcus lactis resulted in a significant increase of bacterial resistance toward the cationic antimicrobials nisin and lysozyme, whereas the absence of d-alanylation led to a decreased resistance toward the same compounds. In contra...

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Autores principales: Giaouris, Efstathios, Briandet, Romain, Meyrand, Mickael, Courtin, Pascal, Chapot-Chartier, Marie-Pierre
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology (ASM) 2008
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Meeting Presentations
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC2519337/
https://ncbi.nlm.nih.gov/pubmed/18539809
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00078-08
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