Isolation, partial purification and characterization of a bacteriocin produced by a newly isolated Bacillus subtilis strain

Letters in Applied Microbiology

Volumn 28, Issue 5, 1999, Pages 363-367

  Zheng, G ^a   Slavik, M F ^b  

^a OREGON HEALTH AND SCIENCE UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; ELECTROPHORESIS; FOOD MICROBIOLOGY; PATHOGENS; PEPTIDES; SULFUR COMPOUNDS;

ANTIBACTERIAL SUBSTANCE; ANTIBACTERIALS; BACILLUS SUBTILIS; BACILLUS SUBTILIS STRAINS; BACTERIOCINS; FERMENTED SOYBEANS; MICRO-ORGANISMS; PARTIAL CHARACTERIZATION; PARTIAL PURIFICATION; WILD TYPES;

ANTIMICROBIAL AGENTS;

AMMONIUM SULFATE; BACTERIOCIN; PEPTIDASE; PEPTIDE;

ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BACILLUS SUBTILIS; CHINESE; FERMENTATION; ISOELECTRIC FOCUSING; LISTERIA MONOCYTOGENES; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PURIFICATION; SOYBEAN;

BACILLUS CEREUS; BACILLUS SUBTILIS; GLYCINE MAX; LISTERIA MONOCYTOGENES; UNIDENTIFIED BACTERIOPHAGE;

EID: 0032918302     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00545.x     Document Type: Article

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