BACTERIOCIN FROM MICROCOCCUS VARIANS

The invention relates to a bacteriocin from Micrococcus varians, to a strain which produces this bacteriocin, in particular the strains CNCM I-1586 and CNCM I-1587, to a process for preparing this bacteriocin and to the use of this bacteriocin, in the preparation of foodstuffs and cosmetics, as an a...

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Bibliographische Detailangaben
Hauptverfasser:	REKHIF, NADJI, PEEL, JOHN, PRIDMORE, DAVID, BRUNO, SURI, MOLLET, BEAT
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a bacteriocin from Micrococcus varians, to a strain which produces this bacteriocin, in particular the strains CNCM I-1586 and CNCM I-1587, to a process for preparing this bacteriocin and to the use of this bacteriocin, in the preparation of foodstuffs and cosmetics, as an agent which is active against pathogens.