Production of an amylase-sensitive bacteriocin by an atypical Leuconostoc paramesenteroides strain

An atypical Leuconostoc paramesenteroides strain isolated from retail lamb produced a bacteriocin, leuconocin S, that was inactivated by alpha-amylase, trypsin, alpha-chymotrypsin, protease, and proteinase K but not by lipase or heat treatment at 60 degrees C for 30 min. Supernatants from culture br...

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Veröffentlicht in:	Applied and Environmental Microbiology 1992-01, Vol.58 (1), p.143-149
Hauptverfasser:	Lewus, C.B. (Rutgers, New Brunswick, NJ), Sun, S, Montville, T.J
Format:	Artikel
Sprache:	eng
Schlagworte:	ANTIBIOTICOS ANTIBIOTIQUE Bacteria Biological and medical sciences Biology CALOR CARNE DE CORDERO CHALEUR Food industries Food Microbiology Fundamental and applied biological sciences. Psychology LEUCONOSTOC RESISTANCE A LA TEMPERATURE RESISTENCIA A LA TEMPERATURA VIANDE D'AGNEAU
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