Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 4, 2012, Pages 1647-1655

  Kumari, Archana ^a   Akkoç, Nefise ^a   Akçelik, Mustafa ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Bacteriocin; Biopreservation; Cheese; HPLC; Lactic acid bacteria; Lactococcus lactis

Indexed keywords

BACTERIOCINS; BIOPRESERVATION; HPLC; LACTIC ACID BACTERIA; LACTOCOCCUS LACTIS;

AMINO ACIDS; AMMONIUM COMPOUNDS; BACTERIA; DIALYSIS; FOOD PRESERVATIVES; GENES; LACTIC ACID; PURIFICATION;

CHEESES;

ANTIINFECTIVE AGENT; BACTERIAL DNA; BACTERIOCIN; RIBOSOME DNA; RNA 16S;

AMINO ACID SEQUENCE; ARTICLE; CHEESE; CHEMISTRY; CLUSTER ANALYSIS; DIALYSIS; DNA SEQUENCE; GEL CHROMATOGRAPHY; GENETICS; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; MOLECULAR WEIGHT; PH; PHYLOGENY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROTEIN STABILITY; TEMPERATURE; TURKEY (REPUBLIC);

AMINO ACID SEQUENCE; ANTI-BACTERIAL AGENTS; BACTERIOCINS; CHEESE; CHEMICAL PRECIPITATION; CHROMATOGRAPHY, GEL; CLUSTER ANALYSIS; DIALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; MOLECULAR SEQUENCE DATA; MOLECULAR WEIGHT; PHYLOGENY; PROTEIN STABILITY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TEMPERATURE; TURKEY;

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS;

EID: 84859265609     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-011-0971-4     Document Type: Article

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