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

Abstract:

Article Preview

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)

Edited by:

Yanguo Shi and Jinlong Zuo

Pages:

1132-1136

DOI:

10.4028/www.scientific.net/AMR.183-185.1132

Citation:

H. Wang et al., "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:

$35.00

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

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