Isolation and purification of the bacteriocin are studied 優(yōu)化后的抗菌活性明顯增強。
Mode of action of plantaricin l - 1 , an antilisteria bacteriocin produced by lactobacillus plantarum 1對單核細胞增生李斯特氏菌作用機理的研究
A bacteriocin with a broad spectrum activity produced by grapevine crown gall biocontrol strain e 淀粉酶產(chǎn)生菌的分離鑒定及發(fā)酵條件與酶性質(zhì)研究
Study on the isolated bacteriocin ' s property shows that the bacteriocin has good stability against temperature and ph . the antimicrobial activity is not influenced disposed for 10 minutes under 80 , and only 13 % loss of activity is suffered under the temperature of 100 for 10min 對分離出的細菌素的性質(zhì)研究表明,細菌素具有較好的熱穩(wěn)定性和酸堿穩(wěn)定性,在溫度80處理10min對活性沒有影響, 100處理10min活性僅損失13 ,在ph3 - 10的范圍內(nèi)活性變化不大。
In the research field of food preservation , an intense interest for scientists is focused on the isolation of antimicrobial substances from microbial metabolites . natural biopreservatives derived from traditional fermented foods are generally recognized as safe . in this paper , one strain screened for its safety and broad antimicrobial spectrum and its antimicrobial substance - - bacteriocin are studied in detail 本文從傳統(tǒng)的發(fā)酵食品中篩選出一株安全、具有廣譜抗菌活性的芽孢桿菌,并對其抗菌活性物質(zhì)細菌素進行分析,為微生物天然生物防腐劑的開發(fā)以及在食品中的應(yīng)用提供理論依據(jù)。
Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are typically considered to be narrow spectrum antibiotics, though this has been debated.