Characterization of a bacteriocin produced by Streptococcus thermophilus 81

International Journal of Food Microbiology

Volumn 42, Issue 3, 1998, Pages 147-158

  Ivanova, I ^a   Miteva, V ^b   Stefanova, Ts ^c   Pantev, A ^a   Budakov, I ^b   Danova, S ^a   Moncheva, P ^a   Nikolova, I ^b   Dousset, X ^d   Boyaval, P ^e  

^a UNIVERSITY OF SOFIA   (Bulgaria)

^b INSTITUTE OF MICROBIOLOGY   (Bulgaria)

^c ELBY Bulgaricum PLC   (Bulgaria)

^d LUNAM UNIVERSITÉ   (France)

^e CEMAGREF   (France)

Author keywords

Bacteriocin; Lactic acid bacteria; Streptococcus thermophilus

Indexed keywords

AMINO ACID; BACTERIAL PROTEIN; BACTERIOCIN; DETERGENT; PEPTIDE; YOGHURT;

ARTICLE; BACTERIOSTASIS; CONTROLLED STUDY; ESCHERICHIA COLI; HEAT SENSITIVITY; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; LISTERIA MONOCYTOGENES; NONHUMAN; PEPTIDE ANALYSIS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STRUCTURE; SALMONELLA TYPHIMURIUM; STORAGE; STREPTOCOCCUS THERMOPHILUS; TIME; YERSINIA ENTEROCOLITICA; YERSINIA PSEUDOTUBERCULOSIS;

ANIMALS; BACILLUS SUBTILIS; BACTERIOCINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DETERGENTS; ESCHERICHIA COLI; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOBACILLUS; LISTERIA; MILK; SALMONELLA TYPHIMURIUM; STREPTOCOCCUS; SUBSTRATE SPECIFICITY; YERSINIA;

EID: 0032555081     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00067-1     Document Type: Article

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