Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe

By S. Todorov, H. Nyati, M. Meincken, L. Dicks. 2007

112 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c38ba2d8c3563273b84367ab2874a7b263ea2979

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In Food Science

1. Xiang-Chen Meng
2. Hui Wang
3. Hansheng Gong

In Molecular Biology

1. Xiang-Chen Meng
2. Hui Wang
3. Hansheng Gong

In Nutrition and Dietetics

1. Xiang-Chen Meng
2. Hui Wang
3. Hansheng Gong

Citations in the corpus

• Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ''Jiaoke", a traditional fermented cream from China (2010, methodology): “In conclusion, plantaricin MG was stable over a wide range 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., 2”
• Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish (2013, background): “The loss of antimicrobial activity of AP8 BLIS at pH> 10 might be ascribed to some proteolytic degradation, protein aggregation or the instability of proteins at this extreme pH (Bhattacharya & Das, 2010; Todorov et al., 2007).”