메뉴 건너뛰기




Volumn 23, Issue 2, 2013, Pages 225-236

Antibacterial activity and probiotic potential of Lactobacillus plantarum HKN01: A new insight into the morphological changes of antibacterial compound-treated Escherichia coli by electron microscopy

Author keywords

Lactobacillus plantarum HKN01; Salmonella enterica ser. typhimurium; Transmission electron microscopy; Tris tricine SDS PAGE

Indexed keywords

AMMONIUM SULFATE; BACTERIOCIN; CEFTRIAXONE; PROBIOTIC AGENT; PROTEINASE; RNA 16S;

EID: 84873816749     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1208.08005     Document Type: Article
Times cited : (14)

References (50)
  • 1
    • 0036229325 scopus 로고    scopus 로고
    • Oral ingestion of lactic acid bacteria by rats increases lymphocyte proliferation and interferon production
    • Aattouri, N., M. Bouras, D. Tome, A. Marcos, and D. Lemonnier. 2001. Oral ingestion of lactic acid bacteria by rats increases lymphocyte proliferation and interferon production. Br. J. Nutr. 87: 367-373.
    • (2001) Br. J. Nutr , vol.87 , pp. 367-373
    • Aattouri, N.1    Bouras, M.2    Tome, D.3    Marcos, A.4    Lemonnier, D.5
  • 2
    • 34948858929 scopus 로고    scopus 로고
    • Characterization of a bacteriocin-like inhibitory substance produced by Lactobacillus plantarum isolated from Egyptian home-made yogurt
    • Aly, E. A. 2007. Characterization of a bacteriocin-like inhibitory substance produced by Lactobacillus plantarum isolated from Egyptian home-made yogurt. Sci. Asia 33: 313-319.
    • (2007) Sci. Asia , vol.33 , pp. 313-319
    • Aly, E.A.1
  • 3
    • 0035882219 scopus 로고    scopus 로고
    • Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19
    • Atrih, A., N. Rekhif, A. J. Moir, A. Lebrihi, and G. Lefebvre. 2001. Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19. Int. J.Food Microbiol. 68: 93-109.
    • (2001) Int. J.Food Microbiol , vol.68 , pp. 93-109
    • Atrih, A.1    Rekhif, N.2    Moir, A.J.3    Lebrihi, A.4    Lefebvre, G.5
  • 4
    • 1842450785 scopus 로고    scopus 로고
    • A dynamic artificial gastrointestinal system for studying the behavior of orally administered drug dosage forms under various physiological conditions
    • Blanquet, S., E. Zeijdner, E. Beyssac, J. P. Meunier, S. Denis, R. Havenaar, et al. 2004. A dynamic artificial gastrointestinal system for studying the behavior of orally administered drug dosage forms under various physiological conditions. Phar. Res. 21: 585-591.
    • (2004) Phar. Res , vol.21 , pp. 585-591
    • Blanquet, S.1    Zeijdner, E.2    Beyssac, E.3    Meunier, J.P.4    Denis, S.5    Havenaar, R.6
  • 5
    • 85172044327 scopus 로고    scopus 로고
    • BSI 1968. Methods on Microbial Examination for Dairy Purposes. British Standards Institution, British Standards House, London
    • BSI 1968. Methods on Microbial Examination for Dairy Purposes. British Standards Institution, British Standards House, London.
  • 6
    • 0034515202 scopus 로고    scopus 로고
    • Validation of the probiotic concept: Lactobacillus reuteri confers broad spectrum protection against disease in humans and animals
    • Casas, I. A. and W. J. Dobrogosz. 2000. Validation of the probiotic concept: Lactobacillus reuteri confers broad spectrum protection against disease in humans and animals. Microbial Ecol. Health Dis. 12: 247-285.
    • (2000) Microbial Ecol. Health Dis , vol.12 , pp. 247-285
    • Casas, I.A.1    Dobrogosz, W.J.2
  • 7
    • 0035161173 scopus 로고    scopus 로고
    • Selection of potential probiotic Lactobacillus strain and subsequent in vivo studies
    • Chang, Y. H., J. K. Kim, H. J. Kim, W. Y. Kim, Y. B. Kim, and Y. H. Park. 2001. Selection of potential probiotic Lactobacillus strain and subsequent in vivo studies. Antonie van Leeuwenhoek 80: 193-199.
    • (2001) Antonie Van Leeuwenhoek , vol.80 , pp. 193-199
    • Chang, Y.H.1    Kim, J.K.2    Kim, H.J.3    Kim, W.Y.4    Kim, Y.B.5    Park, Y.H.6
  • 8
    • 0001325760 scopus 로고
    • Antimicrobial substances from lactic acid bacteria for use as food preservatives
    • Daeschel, M. A. 1989. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol. 43: 164-169.
    • (1989) Food Technol , vol.43 , pp. 164-169
    • Daeschel, M.A.1
  • 10
    • 0002640901 scopus 로고
    • Antimicrobial potential of lactic acid bacteria
    • L. De Vuyst and E. J. Vandamme (eds.), Blackie Academic and Professional, London
    • De Vuyst, L. and E. J. Vandamme. 1994. Antimicrobial potential of lactic acid bacteria, pp. 91-142. In L. De Vuyst and E. J. Vandamme (eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic and Professional, London.
    • (1994) Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications , pp. 91-142
    • de Vuyst, L.1    Vandamme, E.J.2
  • 11
    • 0025083166 scopus 로고
    • Antagonistic activities of lactic acid bacteria in food and feed fermentations
    • Dobrogosz, W. J. and S. W. Lindgren. 1990. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol. Rev. 87: 149-164.
    • (1990) FEMS Microbiol. Rev , vol.87 , pp. 149-164
    • Dobrogosz, W.J.1    Lindgren, S.W.2
  • 12
    • 0030197575 scopus 로고    scopus 로고
    • Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1
    • Enan, G., A. Essawy, M. Uyttendaele, and J. Debevere. 1996. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. Int. J. Food Microbiol. 30: 189-215.
    • (1996) Int. J. Food Microbiol , vol.30 , pp. 189-215
    • Enan, G.1    Essawy, A.2    Uyttendaele, M.3    Debevere, J.4
  • 13
    • 85172051470 scopus 로고    scopus 로고
    • FAO/WHO. 2001. Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria (LAB)
    • FAO/WHO. 2001. Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria (LAB).
  • 14
    • 0031896772 scopus 로고    scopus 로고
    • Plantaricin D, a bacteriocin produced by Lactobacillus plantarum BFE 905 from ready-to-eat salad
    • Franz, C. M., M. Du Toit, N. A. Olasupo, U. Schillinger, and W. H. Holzapfel. 1998. Plantaricin D, a bacteriocin produced by Lactobacillus plantarum BFE 905 from ready-to-eat salad. Lett. Appl. Microbiol. 26: 231-235.
    • (1998) Lett. Appl. Microbiol , vol.26 , pp. 231-235
    • Franz, C.M.1    Du, T.M.2    Olasupo, N.A.3    Schillinger, U.4    Holzapfel, W.H.5
  • 15
    • 0001464920 scopus 로고
    • Detection and activity of plantaricin F, an antibacterial substance from Lactobacillus plantarum BF001 isolated from processed channel catfish
    • Fricourt, B. V., S. F. Barefoot, R. F. Testin, and H. Steven. 1994. Detection and activity of plantaricin F, an antibacterial substance from Lactobacillus plantarum BF001 isolated from processed channel catfish. J. Food Prot. 57: 698-702.
    • (1994) J. Food Prot , vol.57 , pp. 698-702
    • Fricourt, B.V.1    Barefoot, S.F.2    Testin, R.F.3    Steven, H.4
  • 16
    • 0030908987 scopus 로고    scopus 로고
    • Modification of the intestinal flora using probiotics and prebiotics
    • Fuller, R. and G. R. Gibson. 1997. Modification of the intestinal flora using probiotics and prebiotics. Scan. J. Gastroenterol. 32: 28-31.
    • (1997) Scan. J. Gastroenterol , vol.32 , pp. 28-31
    • Fuller, R.1    Gibson, G.R.2
  • 17
    • 28444483938 scopus 로고    scopus 로고
    • Lactococcin MMT24, a novel two-peptide bacteriocin produced by Lactococcus lactis isolated from rigouta cheese
    • Ghrairi, T., J. Frere, and J. M. Berjeaud. 2005. Lactococcin MMT24, a novel two-peptide bacteriocin produced by Lactococcus lactis isolated from rigouta cheese. Int. J. Food Microbiol. 105: 389-398.
    • (2005) Int. J. Food Microbiol , vol.105 , pp. 389-398
    • Ghrairi, T.1    Frere, J.2    Berjeaud, J.M.3
  • 18
    • 34548459412 scopus 로고    scopus 로고
    • Purification and characterization of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese
    • Ghrairi, T., J. Frere, J. M. Berjeaud, and M. Manai. 2008. Purification and characterization of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese. Food Control 19: 162-169.
    • (2008) Food Control , vol.19 , pp. 162-169
    • Ghrairi, T.1    Frere, J.2    Berjeaud, J.M.3    Manai, M.4
  • 19
    • 27844528434 scopus 로고
    • Health and nutritional benefits from lactic acid bacteria
    • Gilliand, S. E. 1990. Health and nutritional benefits from lactic acid bacteria. FEMS Microbiol. Rev. 87: 175-178.
    • (1990) FEMS Microbiol. Rev , vol.87 , pp. 175-178
    • Gilliand, S.E.1
  • 20
    • 0028238737 scopus 로고
    • Detection, purification and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin
    • Gonzalez, B., P. Arca, B. Mayo, and J. E. Suarez. 1994. Detection, purification and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin. Appl. Environ. Microbiol. 60: 2158-2163.
    • (1994) Appl. Environ. Microbiol , vol.60 , pp. 2158-2163
    • Gonzalez, B.1    Arca, P.2    Mayo, B.3    Suarez, J.E.4
  • 21
    • 21244479375 scopus 로고    scopus 로고
    • Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: Initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
    • Hernandez, D., E. Cardell, and V. Zarate. 2005. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: Initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711. J. Appl. Microbiol. 99: 77-84.
    • (2005) J. Appl. Microbiol , vol.99 , pp. 77-84
    • Hernandez, D.1    Cardell, E.2    Zarate, V.3
  • 22
    • 0035081130 scopus 로고    scopus 로고
    • Plantaricin W from Lactobacillus plantarum belongs to a new family of two-peptide lantibiotics
    • Holo, H., Z. Jeknic, M. Daeschel, S. Stevanovic, and I. F. Nes. 2001. Plantaricin W from Lactobacillus plantarum belongs to a new family of two-peptide lantibiotics. Microbiology 147: 643-651.
    • (2001) Microbiology , vol.147 , pp. 643-651
    • Holo, H.1    Jeknic, Z.2    Daeschel, M.3    Stevanovic, S.4    Nes, I.F.5
  • 23
    • 0027213223 scopus 로고
    • Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation
    • Jimenez-Diaz, R., R. M. Rios-Sanchez, M. Desmazeaud, J. L. Ruitz-Barba, and J. C. Piard. 1993. Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation. Appl. Environ. Microbiol. 59: 1416-1424.
    • (1993) Appl. Environ. Microbiol , vol.59 , pp. 1416-1424
    • Jimenez-Diaz, R.1    Rios-Sanchez, R.M.2    Desmazeaud, M.3    Ruitz-Barba, J.L.4    Piard, J.C.5
  • 24
    • 0029768962 scopus 로고    scopus 로고
    • Characterization of plantarum KW30, a bacteriocin produced by Lactobacillus plantarum
    • Kelly, W., R. V. Asmundson, and C. M. Huang. 1996. Characterization of plantarum KW30, a bacteriocin produced by Lactobacillus plantarum. J. Appl. Bacteriol. 81: 657-662.
    • (1996) J. Appl. Bacteriol , vol.81 , pp. 657-662
    • Kelly, W.1    Asmundson, R.V.2    Huang, C.M.3
  • 25
    • 0027199706 scopus 로고
    • Genetics of bacteriocins produced by lactic acid bacteria
    • Klaenhammer, T. R. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12: 39-85.
    • (1993) FEMS Microbiol. Rev , vol.12 , pp. 39-85
    • Klaenhammer, T.R.1
  • 26
    • 0000910944 scopus 로고    scopus 로고
    • Bacteriocin production by Lactococcus lactis KCA2386 isolated from white kimchi
    • Ko, S. H. and C. Ahn. 2000. Bacteriocin production by Lactococcus lactis KCA2386 isolated from white kimchi. Food Sci. Biotechnol. 9: 263-269.
    • (2000) Food Sci. Biotechnol , vol.9 , pp. 263-269
    • Ko, S.H.1    Ahn, C.2
  • 28
    • 0031158713 scopus 로고    scopus 로고
    • Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: Validation and the effects of bile
    • Marteau, P., M. Minekus, R. Havenaar, and J. H. J. Huis In't Veld. 1997. Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: Validation and the effects of bile. J. Dairy Sci. 80: 1031-1037.
    • (1997) J. Dairy Sci , vol.80 , pp. 1031-1037
    • Marteau, P.1    Minekus, M.2    Havenaar, R.3    In't Veld, J.H.J.H.4
  • 29
    • 18844422491 scopus 로고    scopus 로고
    • Effect of fermented milk containing probiotic bacteria in the prevention of enteroinvasive Escherichia coli infection in mice
    • Medici, M., C. G. Vinderola, R. Weill, and G. Perdigón. 2005. Effect of fermented milk containing probiotic bacteria in the prevention of enteroinvasive Escherichia coli infection in mice. J. Dairy Res. 72: 243-249.
    • (2005) J. Dairy Res , vol.72 , pp. 243-249
    • Medici, M.1    Vinderola, C.G.2    Weill, R.3    Perdigón, G.4
  • 30
    • 0035961632 scopus 로고    scopus 로고
    • Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain
    • Messi, P., M. Bondi, C. Sabia, R. Battini, and G. Manicardi. 2001. Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. Int. J. Food Microbiol. 64: 193-198.
    • (2001) Int. J. Food Microbiol , vol.64 , pp. 193-198
    • Messi, P.1    Bondi, M.2    Sabia, C.3    Battini, R.4    Manicardi, G.5
  • 31
    • 0000036888 scopus 로고
    • Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria
    • Nettles, C. G. and S. F. Barefoot. 1993. Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria. J. Food Prot. 56: 338-356.
    • (1993) J. Food Prot , vol.56 , pp. 338-356
    • Nettles, C.G.1    Barefoot, S.F.2
  • 32
    • 3042757393 scopus 로고    scopus 로고
    • Characterization of bacteriocin produced by Lactobacillus plantarum F and Lactobacillus brevis OG1
    • Ogunbanwo, S. T., A. I. Sanni, and A. A. Onilude. 2003. Characterization of bacteriocin produced by Lactobacillus plantarum F and Lactobacillus brevis OG1. Afr. J. Biotechnol. 2: 219-227.
    • (2003) Afr. J. Biotechnol , vol.2 , pp. 219-227
    • Ogunbanwo, S.T.1    Sanni, A.I.2    Onilude, A.A.3
  • 33
    • 0034544250 scopus 로고    scopus 로고
    • Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC
    • Oh, S., S. H. Kim, and R. W. Worobo. 2000. Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC. J. Dairy Sci. 83: 2747-2752.
    • (2000) J. Dairy Sci , vol.83 , pp. 2747-2752
    • Oh, S.1    Kim, S.H.2    Worobo, R.W.3
  • 34
    • 18244409929 scopus 로고    scopus 로고
    • Assessment of probiotic properties of a strain of Lactobacillus plantarum isolated from fermenting corn slurry
    • Oyetayo, V. O. and B. Osho. 2004. Assessment of probiotic properties of a strain of Lactobacillus plantarum isolated from fermenting corn slurry. J. Food Agric. Environ. 2: 132-134.
    • (2004) J. Food Agric. Environ , vol.2 , pp. 132-134
    • Oyetayo, V.O.1    Osho, B.2
  • 35
    • 36348990233 scopus 로고    scopus 로고
    • Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables
    • Ponce, A. G., M. R. Moreira, C. E. Valle, and S. I. Roura. 2008. Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT Food Sci. Technol. 41: 432-441.
    • (2008) LWT Food Sci. Technol , vol.41 , pp. 432-441
    • Ponce, A.G.1    Moreira, M.R.2    Valle, C.E.3    Roura, S.I.4
  • 36
    • 33750723490 scopus 로고    scopus 로고
    • Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF
    • Powell, J. E., R. C. Witthuhn, S. D. Todorov, and L. M. T. Dicks. 2007. Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int. Dairy J. 17: 190-198.
    • (2007) Int. Dairy J , vol.17 , pp. 190-198
    • Powell, J.E.1    Witthuhn, R.C.2    Todorov, S.D.3    Dicks, L.M.T.4
  • 37
    • 0028024599 scopus 로고
    • Characterization and partial purification of plantaricin LC74, a bacteriocin produced by Lactobacillus plantarum LC74
    • Rekhif, N., A. Atrih, and G. Lefebvre. 1994. Characterization and partial purification of plantaricin LC74, a bacteriocin produced by Lactobacillus plantarum LC74. Biotechnol. Lett. 16: 771-776.
    • (1994) Biotechnol. Lett , vol.16 , pp. 771-776
    • Rekhif, N.1    Atrih, A.2    Lefebvre, G.3
  • 38
    • 0028926267 scopus 로고
    • Activity of plantaricin SA6, a bacteriocin produced by Lactobacillus plantarum SA6 isolated from fermented sausages
    • Rekhif, N., A. Atrih, and G. Lefebvre. 1995. Activity of plantaricin SA6, a bacteriocin produced by Lactobacillus plantarum SA6 isolated from fermented sausages. J. Appl. Bacteriol. 78: 349-358.
    • (1995) J. Appl. Bacteriol , vol.78 , pp. 349-358
    • Rekhif, N.1    Atrih, A.2    Lefebvre, G.3
  • 39
    • 33947103250 scopus 로고    scopus 로고
    • Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must
    • Rojo-Bezares, B., Y. Sáenz, L. Navarro, M. Zarazaga, F. Ruiz-Larrea, and C. Torres. 2007. Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must. Food Microbiol. 24: 482-491.
    • (2007) Food Microbiol , vol.24 , pp. 482-491
    • Rojo-Bezares, B.1    Sáenz, Y.2    Navarro, L.3    Zarazaga, M.4    Ruiz-Larrea, F.5    Torres, C.6
  • 40
    • 0000043537 scopus 로고
    • A paraffin embedding technique for studies employing immunofluorescence
    • Sainte-Marie, G. 1962. A paraffin embedding technique for studies employing immunofluorescence. J. Histochem. Cytochem. 10: 250-256.
    • (1962) J. Histochem. Cytochem , vol.10 , pp. 250-256
    • Sainte-Marie, G.1
  • 41
    • 0023568266 scopus 로고
    • Identification of lactobacilli from meat and meat products
    • Schillinger, U. and F. K. Lücke. 1987. Identification of lactobacilli from meat and meat products. Food Microbiol. 4: 199-208.
    • (1987) Food Microbiol , vol.4 , pp. 199-208
    • Schillinger, U.1    Lücke, F.K.2
  • 42
    • 0025840478 scopus 로고
    • Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria
    • Stevens, K. A., B. W. Sheldon, N. A. Klapes, and T. R. Klaenhammer. 1991. Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria. Appl. Environ. Microbiol. 57: 3613-3615.
    • (1991) Appl. Environ. Microbiol , vol.57 , pp. 3613-3615
    • Stevens, K.A.1    Sheldon, B.W.2    Klapes, N.A.3    Klaenhammer, T.R.4
  • 43
    • 0028000929 scopus 로고
    • Antimicrobial activity of lactobacilli: Preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46
    • Ten-Brink, B., M. Minekus, J. M. Van-der Vossen, R. J. Leer, andJ. H. Huis in't-Veld. 1994. Antimicrobial activity of lactobacilli: Preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46. J. Appl. Bacteriol. 77: 140-148.
    • (1994) J. Appl. Bacteriol , vol.77 , pp. 140-148
    • Ten-Brink, B.1    Minekus, M.2    Van-der Vossen, J.M.3    Leer, R.J.4    Huis in't-Veld, J.H.5
  • 44
    • 33845464734 scopus 로고    scopus 로고
    • Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe
    • Todorov, S. D., H. Nyati, and M. Meincken. 2007. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control 18: 656-664.
    • (2007) Food Control , vol.18 , pp. 656-664
    • Todorov, S.D.1    Nyati, H.2    Meincken, M.3
  • 45
    • 11044227563 scopus 로고    scopus 로고
    • Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria
    • Todorov, S. D. and L. M. Dicks. 2005. Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria. Enzyme Microb. Technol. 36: 318-326.
    • (2005) Enzyme Microb. Technol , vol.36 , pp. 318-326
    • Todorov, S.D.1    Dicks, L.M.2
  • 46
    • 1942422148 scopus 로고    scopus 로고
    • Characterization of thoeniicin 447, a bacteriocin isolated from Propionibacterium thoenii strain 447
    • Vander Merwe, I. R., R. Bauer, T. J. Britz, and L. M. Dicks. 2004. Characterization of thoeniicin 447, a bacteriocin isolated from Propionibacterium thoenii strain 447. Int. J. Food Microbiol. 92: 153-160.
    • (2004) Int. J. Food Microbiol , vol.92 , pp. 153-160
    • Vander Merwe, I.R.1    Bauer, R.2    Britz, T.J.3    Dicks, L.M.4
  • 47
    • 0031876870 scopus 로고    scopus 로고
    • Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum
    • Van Reenen, C. A., L. M. T. Dicks, and M. L. Chikindas. 1998. Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. J. Appl. Microbiol. 84: 1131-1137.
    • (1998) J. Appl. Microbiol , vol.84 , pp. 1131-1137
    • van Reenen, C.A.1    Dicks, L.M.T.2    Chikindas, M.L.3
  • 48
    • 0029972106 scopus 로고    scopus 로고
    • Control of Listeria monocytogenes in ground beef by Lactocin 705; a bacteriocin produced by Lactobacillus casei CRL 705
    • Vignolo, G., S. Fadda, M. N. De-Kairuz, A. A. de-Ruiz Holgado, and G. Oliver. 1996. Control of Listeria monocytogenes in ground beef by Lactocin 705; a bacteriocin produced by Lactobacillus casei CRL 705. Int. J. Food Microbiol. 29: 397-402.
    • (1996) Int. J. Food Microbiol , vol.29 , pp. 397-402
    • Vignolo, G.1    Fadda, S.2    De-Kairuz, M.N.3    de-Ruiz Holgado, A.A.4    Oliver, G.5
  • 49
    • 33747063863 scopus 로고    scopus 로고
    • Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products
    • Vizoso-Pinto, M. G., C. M. A. P. Franz, U. Schillinger, and W. Holzapfel. 2006. Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. Int. J. Food Microbiol. 10: 205-214.
    • (2006) Int. J. Food Microbiol , vol.10 , pp. 205-214
    • Vizoso-Pinto, M.G.1    Franz, C.M.A.P.2    Schillinger, U.3    Holzapfel, W.4
  • 50
    • 0033385493 scopus 로고    scopus 로고
    • Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801
    • Zamfir, M., R. Callewaert, and P. Cornea. 1999. Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801. J. Appl. Microbiol. 87: 923-931.
    • (1999) J. Appl. Microbiol , vol.87 , pp. 923-931
    • Zamfir, M.1    Callewaert, R.2    Cornea, P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.