Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

Food Control

Volumn 81, Issue , 2017, Pages 211-217

  An, Yu ^a,b   Wang, Ying ^b,c   Liang, Xiaoyue ^d   Yi, Huaxi ^e   Zuo, Zhaohang ^b   Xu, Xiaoxi ^a   Zhang, Dongjie ^b   Yu, Changqing ^b   Han, Xue ^f  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

^c Chinese National Engineering Research Center   (China)

^d Beijing District Heating Group   (China)

^e OCEAN UNIVERSITY OF CHINA   (China)

^f HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Bacteriocin; Biological characteristics; Lactic acid bacteria; Purification

Indexed keywords

EID: 85020770364     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.05.030     Document Type: Article

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