Paper Title:
A Bacteriocin Produced by Lactobacillus brevis KLDS1.0373 Isolated from “Jiaoke”, a Traditional Fermented Cream from China
  Abstract

A bacteriocin produced by Lactobacillus brevis KLDS1.0373 which was isolated from “Jiaoke”, a traditional, naturally fermented cream from Inner Mongolia in China was reported in this article. The bacteriocin was partially purified by ammonium sulfate precipitation followed by sequential gel filtration chromatography, and the apparent molecular weight of the partially purified bacteriocin was estimated at approximately 3.8 kDa.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Environmental Biotechnology
Edited by
Yanguo Shi and Jinlong Zuo
Pages
1132-1136
DOI
10.4028/www.scientific.net/AMR.183-185.1132
Citation
H. Wang, H. S. Gong, X. C. Meng, L. L. Man, "A Bacteriocin Produced by Lactobacillus brevis KLDS1.0373 Isolated from “Jiaoke”, a Traditional Fermented Cream from China", Advanced Materials Research, Vols. 183-185, pp. 1132-1136, 2011
Online since
January 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Shao Mei Yu, Ying Zhang
Chapter 6: Food Chemistry and Food Science
Abstract:Two strains with nitrite degradation ability were obtained from Kimchi. According to morphology, Gram-stain, physiological tests, the...
1656