Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 13, 2016, Pages 2754-2764

  Zhao, Shengming ^a   Han, Jinzhi ^a   Bie, Xiaomei ^a   Lu, Zhaoxin ^a   Zhang, Chong ^a   Lv, Fengxia ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacillus spp.; bacteriocin; characterization; Lactobacillus plantarum; purification

Indexed keywords

ALKALINITY; BACILLI; BACTERIA; BACTERIOLOGY; CHARACTERIZATION; CULTIVATION; FILTRATION; HEAT RESISTANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUCTIVELY COUPLED PLASMA; LIQUID CHROMATOGRAPHY; PH EFFECTS; PURIFICATION;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; BACILLUS CEREUS SPORES; BACILLUS SPP; BACTERIOCINS; LACTOBACILLUS PLANTARUM; REVERSE PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TRADITIONAL CHINESE FERMENTED CABBAGES;

BACILLUS CEREUS;

2,6-PYRIDINEDICARBOXYLIC ACID; ALPHA-CHYMOTRYPSIN; ANTIINFECTIVE AGENT; BACTERIOCIN; CHYMOTRYPSIN; PYRIDINE DERIVATIVE;

AMINO ACID SEQUENCE; BACILLUS; BRASSICA; CHEMISTRY; DRUG EFFECTS; FERMENTATION; GRAM NEGATIVE BACTERIUM; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MATRIX-ASSISTED LASER DESORPTION-IONIZATION MASS SPECTROMETRY; METABOLISM; MOLECULAR WEIGHT; PH; REVERSED PHASE LIQUID CHROMATOGRAPHY;

AMINO ACID SEQUENCE; ANTI-BACTERIAL AGENTS; BACILLUS; BACTERIOCINS; BRASSICA; CHROMATOGRAPHY, REVERSE-PHASE; CHYMOTRYPSIN; FERMENTATION; GRAM-NEGATIVE BACTERIA; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MOLECULAR WEIGHT; PYRIDINES; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 84964319148     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05717     Document Type: Article

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