Purification and Characterization of a Novel Class IIa Bacteriocin, Piscicocin CS526, from Surimi-Associated Carnobacterium piscicola CS526

The bacteriocin piscicocin CS526 was inactivated by proteolytic enzymes, was stable at 100°C for 30 min, had a pH range of 2 to 8, and was active against Enterococcus, Listeria, Pediococcus, and Leuconostoc. The N-terminal sequence was YGNGL, not the YGNGV consensus motif common in class IIa bacteri...

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Bibliografiska uppgifter
Huvudupphovsmän: Yamazaki, Koji, Suzuki, Minako, Kawai, Yuji, Inoue, Norio, Montville, Thomas J.
Materialtyp: Artigo
Språk:Inglês
Publicerad: American Society for Microbiology 2005
Ämnen:
Food Microbiology
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC544203/
https://ncbi.nlm.nih.gov/pubmed/15640235
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.1.554-557.2005
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