학술논문
Antilisterial Bacteriocin from Lactobacillus rhamnosus CJNU 0519 Presenting a Narrow Antimicrobial Spectrum
이용수 0
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Ye Jin Jeong Gi Seong Moon
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제35권 제1호, 137~142쪽, 전체 6쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2015.02.28
4,000원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
영문 초록
A lactic acid bacterium presenting antimicrobial activity against a Lactobacillus acidophilus strain used for eradication of acid inhibition was isolated from a natural cheese. The 16S rRNA gene sequence of the isolate best matched with a strain of L. rhamnosus and was designated L. rhamnosus CJNU 0519. The antimicrobial activity of the partially purified bacteriocin of CJNU 0519 was abolished when treated with a protease, indicating the protein nature of the bacteriocin. The partially purified bacteriocin (rhamnocin 519) displayed a narrow antimicrobial activity against L. acidophilus, Listeria monocytogenes, and Staphylococcus aureus among several tested bacterial and yeast strains. Rhamnocin 519 in particular showed strong bactericidal action against L. monocytogenes.
목차
해당간행물 수록 논문
- Development and Application of a Method for Rapid and Simultaneous Determination of Three β-agonists (Clenbuterol, Ractopamine, and Zilpaterol) using Liquid Chromatography-tandem Mass Spectrometry
- Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin
- Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage
- Changes in Ultrastructure and Sensory Characteristics on Electromagnetic and Air Blast Freezing of Beef during Frozen Storage
- Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase
- Screening and Characterization of Lactic Acid Bacteria Strains with Anti-inflammatory Activities through in vitro and Caenorhabditis elegans Model Testing
- Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
- Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
- Survey of Yogurt Powder Storage in Ambient Export Countries A Safety Evaluation Standard Compliance and Comparative Analysis
- Antilisterial Bacteriocin from Lactobacillus rhamnosus CJNU 0519 Presenting a Narrow Antimicrobial Spectrum
- Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions
- Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing
- REVIEW : Genome of Bifidobacteria and Carbohydrate Metabolism
- Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties
- Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks
- Effects of Duroc Breeding Lines on Carcass Composition and Meat Quality
- Effects of Egg Shell Membrane Hydrolysates on UVB-radiation-induced Wrinkle Formation in SKH-1 Hairless Mice
- Effect of Growth on Fatty Acid Composition of Total Intramuscular Lipid and Phospholipids in Ira Rabbits
- Genome Analysis of Phage SMSAP5 as Candidate of Biocontrol for Staphylococcus aureus
참고문헌
관련논문
농수해양 > 식품과학분야 BEST
더보기농수해양 > 식품과학분야 NEW
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
- Umami Characteristics and Taste Improvement Mechanism of Meat
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!