Properties of Bac W42, a bacteriocin produced by Bacillus subtilis W42 isolated from Cheonggukjang

Journal of Microbiology and Biotechnology

Volumn 22, Issue 8, 2012, Pages 1092-1100

  Kindoli, Salum ^a   Lee, Hwang A ^a   Kim, Jeong Hwan ^a  

^a Gyeongsang National University   (South Korea)

Author keywords

Bacillus subtilis; Bacteriocin; Cheonggukjang; Food preservative

Indexed keywords

BAC W42; BACTERIOCIN; PROTEINASE K; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERICIDAL ACTIVITY; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CHEONGGUKJANG; COLUMN CHROMATOGRAPHY; CULTURE MEDIUM; FERMENTED PRODUCT; KOREA; LISTERIA MONOCYTOGENES; NONHUMAN; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PURIFICATION; TEMPERATURE;

BACILLUS SUBTILIS; BACTERIOCINS; CULTURE MEDIA; DNA, BACTERIAL; DNA, RIBOSOMAL; ENDOPEPTIDASE K; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KOREA; LISTERIA MONOCYTOGENES; MOLECULAR SEQUENCE DATA; MOLECULAR WEIGHT; PROTEIN STABILITY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TEMPERATURE;

BACILLUS CEREUS ATCC 14579; BACILLUS SUBTILIS; LISTERIA MONOCYTOGENES;

EID: 84863996915     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1110.10002     Document Type: Article

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