Zobrazeno 1 - 10
of 1 091
pro vyhledávání: '"pediocin"'
Publikováno v:
Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ, Vol 19, Iss 1, Pp 3-13 (2024)
Pediocin (Ped) is a 4.6kDa bacteriocin effective against Listeria monocytogenes and several Gram-positive bacteria. To produce purified Ped with high yield and apply it to food preservation, this study expresses and purifies recombinant Ped (rPed) fr
Externí odkaz:
https://doaj.org/article/c2d2267195b9448cb0ed08b30febe707
Autor:
Natalia S. Ríos Colombo, Mariana Perez-Ibarreche, Lorraine A. Draper, Paula M. O’Connor, Des Field, R. Paul Ross, Colin Hill
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Bacteriocins are antimicrobial peptides that have been studied for decades as food bio-preservatives or as alternatives to antibiotics. They also have potential as modulators of the gut microbiome, which has been linked to human health. However, it i
Externí odkaz:
https://doaj.org/article/7c8c3dc84b904866928d13a184eac822
Publikováno v:
Journal of Food Protection, Vol 86, Iss 9, Pp 100107- (2023)
The thermal stability properties of pediocin at 310, 313, 323, 333, 343, and 348 K (37, 40, 50, 60, 70, and 75°C, respectively) are reported in this study. A theoretical approach, such as the molecular dynamics method, was used to analyze the struct
Externí odkaz:
https://doaj.org/article/9a2fb34b6e18445aade94cf5c6725b80
Autor:
Jens Christmann, Peng Cao, Judith Becker, Christian K. Desiderato, Oliver Goldbeck, Christian U. Riedel, Michael Kohlstedt, Christoph Wittmann
Publikováno v:
Microbial Cell Factories, Vol 22, Iss 1, Pp 1-18 (2023)
Abstract Background Pediocin PA-1 is a bacteriocin of recognized value with applications in food bio-preservation and the medical sector for the prevention of infection. To date, industrial manufacturing of pediocin PA-1 is limited by high cost and l
Externí odkaz:
https://doaj.org/article/cfab97787c814045b17ef1d62bf181ca
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Genyu Wang, Zhijun Guo, Xueqian Zhang, Hao Wu, XiuMei Bai, Hailiang Zhang, Richa Hu, Shaoliang Han, Yuanxiang Pang, Zi’ang Gao, Lili Yan, Cuiying Huang, Le Zhang, Chunli Pan, Xuelian Liu
Publikováno v:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-11 (2022)
Abstract Listeria monocytogenes is a food-borne pathogen. Pediocin is a group IIα bacteriocin with anti-listeria activity that is naturally produced by Pediococcus acidilactic and Lactobacillus plantarum. The pedA/papA gene encodes pediocin/plantari
Externí odkaz:
https://doaj.org/article/f327bffd566f4c368406fdedceddac20
Autor:
Taís M. Kuniyoshi, Paula M. O’Connor, Elaine Lawton, Dinesh Thapa, Beatriz Mesa-Pereira, Sara Abulu, Colin Hill, R. Paul Ross, Ricardo P. S. Oliveira, Paul D. Cotter
Publikováno v:
Gut Microbes, Vol 14, Iss 1 (2022)
Pediocin PA-1 is a class IIa bacteriocin that is particularly effective against the foodborne pathogen Listeria monocytogenes. The loss of activity of PA-1 pediocin due to methionine oxidation is one of the challenges that limit the wider application
Externí odkaz:
https://doaj.org/article/e4fe0f09b56f466598e24ccecf64a5a7
Autor:
José David García-López, Claudia Teso-Pérez, Antonio Manuel Martín-Platero, Juan Manuel Peralta-Sánchez, Juristo Fonollá-Joya, Manuel Martínez-Bueno, Alberto Baños
Publikováno v:
Foods, Vol 12, Iss 13, p 2445 (2023)
Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lac
Externí odkaz:
https://doaj.org/article/454608069a824c7886f343f6f399574b