Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough

International Journal of Food Microbiology

Volumn 48, Issue 3, 1999, Pages 167-177

  Todorov, S ^a,b   Onno, B ^b   Sorokine, O ^c   Chobert, J M ^d   Ivanova, I ^a   Dousset, X ^b  

^a UNIVERSITY OF SOFIA   (Bulgaria)

^b LUNAM UNIVERSITÉ   (France)

^c UMR 7509 du CNRS   (France)

^d CEMAGREF   (France)

Author keywords

Bacteriocin; Lactobacillus plantarum; Plantaricin; Sourdough

Indexed keywords

AMMONIUM SULFATE; AMYLASE; ANTIINFECTIVE AGENT; BACTERIOCIN; PLANTARICIN; PROTEINASE; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS; BACTERIUM ISOLATION; FOOD CONTAMINATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MASS SPECTROMETRY; NONHUMAN; PEDIOCOCCUS; PH; STREPTOCOCCUS; TEMPERATURE DEPENDENCE;

ADSORPTION; AMINO ACID SEQUENCE; BACTERIOCINS; LACTOBACILLUS; MOLECULAR SEQUENCE DATA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; PEDIOCOCCUS; POSIBACTERIA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS;

EID: 0033150886     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00048-3     Document Type: Article

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