Výsledky vyhledávání - "S F Barefoot"

Fed-batch enhancement of jenseniin G, a bacteriocin produced by Propionibacterium thoenii (jensenii) P126

Autor: F.Y. Ekinci, S. F. Barefoot

Publikováno v: Food Microbiology. 23:325-330

Jenseniin G is an antibotulinal bacteriocin (antimicrobial peptide) produced by the dairy culture, Propionibacterium thoenii (jensenii) P126. Activity from crude jenseniin G preparations isolated from static cultures was not detected in unconcentrate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0722624af37c2a633b620008f8b581d3
https://doi.org/10.1016/j.fm.2005.05.012

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Production of bacteriocin jenseniin G by Propionibacterium is pH sensitive

Autor: S. F. Barefoot, F.Y. Ekinci

Publikováno v: Letters in Applied Microbiology. 29:176-180

Bacteriocin jenseniin G is detected typically in 50-fold concentrated 10 d cultures of the producer, Propionibacterium thoenii (jensenii) P126 at low concentrations (32–64 AU ml−1). The effect of pH on production was examined by growing the produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fac77a0f4b813790d64a241f1c9799b9
https://doi.org/10.1046/j.1365-2672.1999.00609.x

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Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126

Autor: S. F. Barefoot, D A Grinstead

Publikováno v: Applied and Environmental Microbiology. 58:215-220

The genus Propionibacterium includes cutaneous species typically found on human skin and the dairy or classical species (Propionibacterium freudenreichii, P. jensenii, P. thoenii, and P. acidipropionici) used industrially for the production of Swiss

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6f108c8389fb3ad8d9cdc395a79e085
https://doi.org/10.1128/aem.58.1.215-220.1992

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Identification and purification of a protein that induces production of the Lactobacillus acidophilus bacteriocin lactacin B

Autor: T. A. Hughes, A. B. Bodine, Ying-Ru Chen, S. F. Barefoot, M. Y. Shearer, Michael Hughes

Publikováno v: Applied and environmental microbiology. 60(10)

Lactacin B is a heat-stable bacteriocin produced by Lactobacillus acidophilus N2 that is active against closely related lactobacilli, including Lactobacillus delbrueckii subsp. lactis (formerly Lactobacillus leichmannii) ATCC 4797. Pure producer cult

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cda4287ef99b193cf5419955c5e6aa6
https://pubmed.ncbi.nlm.nih.gov/7986029

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Purification and characterization of the Lactobacillus acidophilus bacteriocin lactacin B

Autor: S F Barefoot, T R Klaenhammer

Publikováno v: Antimicrobial Agents and Chemotherapy. 26:328-334

Parameters for production and purification of a bacteriocin produced by Lactobacillus acidophilus N2 are described. Production of lactacin B was pH dependent, with maximum activity detected in broth cultures maintained at pH 6. Lactacin B was purifie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca68850a0c04d524079f63d71def0ff1
https://doi.org/10.1128/aac.26.3.328

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AMYLASE ACTIVITY IN STERILE SPOILED PUDDING

Autor: S. F. Barefoot, D. M. Adams

Publikováno v: Journal of Food Science. 45:1658-1661

Ultrahigh temperature sterilized canned puddings occasionally exhibit spoilage in the form of a dramatic loss of viscosity or thinning. Studies on a concentrated fraction of spoiled pudding indicate that thinning was due to a heat-resistant amylase.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aa9d4a782ce9377c019555e249bf851a
https://doi.org/10.1111/j.1365-2621.1980.tb07584.x

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Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus

Autor: S F Barefoot, Todd R. Klaenhammer

A total of 52 strains of Lactobacillus acidophilus were examined for production of bacteriocins. A majority (63%) demonstrated inhibitory activity against all members of a four-species grouping of Lactobacillus leichmannii, Lactobacillus bulgaricus,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2303f5313269a2f1a7f09a24cbf225b
https://europepmc.org/articles/PMC242543/

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