Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria
By S. Todorov, L. Dicks. 2005
284 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/f93117548ea811340bd1b4be468680a7ab3fe1b0
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
In Molecular Biology
In Nutrition and Dietetics
Citations in the corpus
- Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza (2007, methodology): “One AU is defined as the reciprocal of the highest dilution showing a clear zone of growth inhibition (32).”
- Bacteriocins from Lactic Acid Bacteria: Purification, Properties and use as Biopreservatives (2007, background): “No decrease in antibacterial activity was recorded after 90 min at 100oC or 20 min at 121o C (Torodov and Dicks, 2005).”
- Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ''Jiaoke", a traditional fermented cream from China (2010, background): “Plantaricin MG can inhibit several food spoilage bacteria and food-borne pathogens, Gram-positive bacteria including L. monocytogenes, Staphylococcus aureus Micrococcus luteus, C. perfringens, B. cereus and B. subtilis; Gram-negative bacteria including enteropathogenic Escherichia coli, enterotoxige”