Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11676-11682

  Hu, Meizhong ^a,b   Zhao, Haizhen ^a   Zhang, Chong ^a   Yu, Jiansheng ^b   Lu, Zhaoxin ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Tongren Polytechnic College   (China)

Author keywords

antimicrobial; bacteriocin; biopreservative; Lactobacillus plantarum; plantaricin

Indexed keywords

ANTIMICROBIAL; BACTERIOCINS; BIOPRESERVATIVE; LACTOBACILLUS PLANTARUM; PLANTARICIN;

AMINO ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PH EFFECTS; PRECIPITATION (CHEMICAL); PURIFICATION; STRAIN; VEGETABLES;

BACILLI;

ANTIINFECTIVE AGENT; BACTERIOCIN; FOOD PRESERVATIVE; PLANTARICIN 163, LACTOBACILLUS PLANTARUM;

AMINO ACID SEQUENCE; ARTICLE; CHEMISTRY; DRUG EFFECT; FERMENTATION; FOOD CONTROL; GRAM NEGATIVE BACTERIUM; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; MOLECULAR GENETICS; PH; REVERSED PHASE LIQUID CHROMATOGRAPHY; VEGETABLE;

AMINO ACID SEQUENCE; ANTI-INFECTIVE AGENTS; BACTERIOCINS; CHROMATOGRAPHY, REVERSE-PHASE; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GRAM-NEGATIVE BACTERIA; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; MOLECULAR SEQUENCE DATA; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; VEGETABLES;

EID: 84889844982     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403370y     Document Type: Article

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