Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF

By Jillian E. Powell, R. Witthuhn, S. Todorov, L. Dicks. 2007

164 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/64a30165347546b18f657e11a7e9a777c29aeac5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Xiang-Chen Meng
2. Hui Wang
3. Hansheng Gong
4. B. Franco
5. S. Todorov
6. L. Dicks

In Molecular Biology

1. Xiang-Chen Meng
2. Hui Wang
3. Hansheng Gong
4. B. Franco
5. S. Todorov
6. L. Dicks

In Nutrition and Dietetics

1. Xiang-Chen Meng
2. Hui Wang
3. Hansheng Gong
4. B. Franco
5. S. Todorov
6. L. Dicks

Citations in the corpus

• Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 67 , 68 , 69 ) In these fermentation processes, LAB are responsible for organoleptic characteristics of these products resulting from the degradation of lactose, acidification and production of aromatic compounds.”
• Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ''Jiaoke", a traditional fermented cream from China (2010, background): “…of pH and after heat treatment, similarly to other plantaricins, e.g. plantaricin 35d (Messi et al., 2001), plantaricin TF711 (Hernández, Cardell, & Zárate, 2005), bacteriocin ST8KF (Powell et al., 2007), bacteriocin AMA-K (Todorov et al., 2007), and bacteriocin J23 (Rojo-Bezares et al., 2007).”