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Zhang X, Han J, Zheng X, Yan J, Chen X, Zhou Q, Zhao X, Gu Q, Li P. Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation. Food Chem X 2022; 14:100344. [PMID: 35669456 PMCID: PMC9163696 DOI: 10.1016/j.fochx.2022.100344] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/02/2022] [Accepted: 05/21/2022] [Indexed: 01/04/2023] Open
Abstract
L. plantarum ZJ316 (ZJ316) was used as a starter for pickled mustard fermentation. ZJ316 inoculation could reduce the nitrite content of pickled mustard. The pickled mustard inoculated with ZJ316 exhibited more volatile components. ZJ316 could modulate the microbial community during pickled mustard fermentation ZJ316 as a starter could inhibit the growth of pathogenic bacteria.
The potential of Lactiplantibacillus plantarum ZJ316 (ZJ316) as a starter culture for quality improvement and microbial community regulation in pickled mustard fermentation was elucidated in this study. Our results show that ZJ316 can deter the occurrence of nitrite peaks and maintain the nitrite content of pickled mustard at a low level (0.34 mg/kg). The headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry results indicate that ZJ316 gives a good flavor to pickled mustard. According to the 16S rDNA results, Firmicutes were the predominant microbiota after inoculation with ZJ316, and the abundances of Citrobacter, Enterobacter, and Proteus decreased simultaneously. In addition, antibacterial activity analysis showed that the supernatant of pickled mustard inoculated with ZJ316 had a significant inhibitory effect on Staphylococcus aureus D48, Escherichia coli DH5α, and Listeria monocytogenes LM1. In conclusion, L. plantarum ZJ316 has potential for use as an ideal starter in the process of vegetable fermentation.
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Behera SS, Panda SK. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Kang CH, Han SH, Kim JS, Kim Y, Jeong Y, Park HM, Paek NS. Inhibition of Nitric Oxide Production, Oxidative Stress Prevention, and Probiotic Activity of Lactic Acid Bacteria Isolated from the Human Vagina and Fermented Food. Microorganisms 2019; 7:microorganisms7040109. [PMID: 31018570 PMCID: PMC6518130 DOI: 10.3390/microorganisms7040109] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 12/21/2022] Open
Abstract
In this study, lactic acid bacteria (LAB) with antioxidative and probiotic activities were isolated from the vaginas of Korean women and from fermented food. Among 34 isolated LAB strains, four strains (MG4221, MG4231, MG4261, and MG4270) exhibited inhibitory activity against nitric oxide production. The MG4221 and MG4270 strains were identified as Lactobacillus plantarum, and MG4231 and MG4261 were identified as Lactobacillus fermentum. These strains were able to tolerate pepsin and pancreatin, which is required for probiotic potential. The antioxidant effects of culture filtrates obtained from selected strains included 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity. Most of the culture filtrates had effective DPPH scavenging activity.In conclusion, the selected strains have significant activities and are potentially applicable to the development of functional foods. These strains might also contribute to the prevention and control of several diseases associated with oxidative stress, when used as functional probiotics.
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Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials. Sci Pharm 2018; 86:scipharm86020022. [PMID: 29857528 PMCID: PMC6027668 DOI: 10.3390/scipharm86020022] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 05/21/2018] [Accepted: 05/26/2018] [Indexed: 11/17/2022] Open
Abstract
Food is an essential need for all living creatures which provides the energy to maintain life and grow further. Fermentation is a process used to preserve and advance the quality of foods, and those foods are known as fermented foods. Some foods offer health benefits to consumers apart from nutrition, and such foods are called as functional foods. Most functional foods are fermented foods, and the fermenting microorganism plays a precious role in the functional property of the food. Cognitive decline is closely associated with the productivity of an individual and the society. Even though cognitive decline is connected to aging, dietary pattern influences memory, anxiety and other social behaviors. Many scientific studies have explained the link between food habits and cognitive functions by in vitro and in vivo models. The present review compiled the clinical data on the impact of fermented foods on human cognitive function.
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Kaur M, Singh H, Jangra M, Kaur L, Jaswal P, Dureja C, Nandanwar H, Chaudhuri SR, Raje M, Mishra S, Pinnaka AK. Lactic acid bacteria isolated from yak milk show probiotic potential. Appl Microbiol Biotechnol 2017; 101:7635-7652. [PMID: 28879447 DOI: 10.1007/s00253-017-8473-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 07/27/2017] [Accepted: 07/30/2017] [Indexed: 11/27/2022]
Abstract
Probiotic industries strive for new, efficient and promising probiotic strains that impart a positive impact on consumer health. Challenges are persisting in isolation, screening, and selection of the new indigenous probiotic strains. In the present research, we explored the probiotic potential of 17 lactic acid bacteria isolated from Yak milk in a series of in vitro tests. We also demonstrated their health benefits, i.e., cholesterol degradation, lactose digestion, antimicrobial activity, antioxidant, and anticancer activities. Principal component analysis revealed that more than 50% of the strains fulfilled the examined criteria, e.g., survival in acidic pH, bile concentrations, and adherent property. Approximately all the strains produced antimicrobial substances against the maximum number of tested strains including clinical strains. Most strains degraded cholesterol in comparison to the reference probiotic strain whereas strain Yc showed 1.5 times higher the degradation efficiency of the control strain. Lan4 strain exhibited remarkable anticancer activity and induced the maximum apoptosis (87%) in the Hela cells and was non-toxic to the non-cancerous HEK293 cells. Around ten strains showed positive lactose digestion. Overall, this can be concluded that selected lactic acid bacteria revealed excellent probiotic properties along with desirable health benefits. These strains need to be further investigated in details for their application in the development of novel probiotic preparations for the improvement of public health.
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Affiliation(s)
- Manpreet Kaur
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- Council of Scientific and Industrial Research (CSIR)-Central Scientific Instruments Organisation, Chandigarh, 160030, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Harjodh Singh
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- Council of Scientific and Industrial Research (CSIR)-Central Scientific Instruments Organisation, Chandigarh, 160030, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Manoj Jangra
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Lakhwinder Kaur
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Pallavi Jaswal
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Chetna Dureja
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Hemraj Nandanwar
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Saumya Ray Chaudhuri
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Manoj Raje
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Sunita Mishra
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- Council of Scientific and Industrial Research (CSIR)-Central Scientific Instruments Organisation, Chandigarh, 160030, India
| | - Anil Kumar Pinnaka
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India.
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India.
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Abstract
Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.
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Chen F, Zhu L, Qiu H. Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2017. [DOI: 10.1590/1806-9061-2016-0413] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- F Chen
- Qingdao Agricultural University, China
| | - L Zhu
- Qingdao Agricultural University, China
| | - H Qiu
- Qingdao Agricultural University, China
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Castelain M, Duviau MP, Canette A, Schmitz P, Loubière P, Cocaign-Bousquet M, Piard JC, Mercier-Bonin M. The Nanomechanical Properties of Lactococcus lactis Pili Are Conditioned by the Polymerized Backbone Pilin. PLoS One 2016; 11:e0152053. [PMID: 27010408 PMCID: PMC4806873 DOI: 10.1371/journal.pone.0152053] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Accepted: 03/08/2016] [Indexed: 12/16/2022] Open
Abstract
Pili produced by Lactococcus lactis subsp. lactis are putative linear structures consisting of repetitive subunits of the major pilin PilB that forms the backbone, pilin PilA situated at the distal end of the pilus, and an anchoring pilin PilC that tethers the pilus to the peptidoglycan. We determined the nanomechanical properties of pili using optical-tweezers force spectroscopy. Single pili were exposed to optical forces that yielded force-versus-extension spectra fitted using the Worm-Like Chain model. Native pili subjected to a force of 0–200 pN exhibit an inextensible, but highly flexible ultrastructure, reflected by their short persistence length. We tested a panel of derived strains to understand the functional role of the different pilins. First, we found that both the major pilin PilB and sortase C organize the backbone into a full-length organelle and dictate the nanomechanical properties of the pili. Second, we found that both PilA tip pilin and PilC anchoring pilin were not essential for the nanomechanical properties of pili. However, PilC maintains the pilus on the bacterial surface and may play a crucial role in the adhesion- and biofilm-forming properties of L. lactis.
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Affiliation(s)
- Mickaël Castelain
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077, Toulouse, France
- INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400, Toulouse, France
- CNRS, UMR5504, F-31400, Toulouse, France
- * E-mail:
| | - Marie-Pierre Duviau
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077, Toulouse, France
- INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400, Toulouse, France
- CNRS, UMR5504, F-31400, Toulouse, France
| | - Alexis Canette
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Philippe Schmitz
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077, Toulouse, France
- INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400, Toulouse, France
- CNRS, UMR5504, F-31400, Toulouse, France
| | - Pascal Loubière
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077, Toulouse, France
- INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400, Toulouse, France
- CNRS, UMR5504, F-31400, Toulouse, France
| | - Muriel Cocaign-Bousquet
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077, Toulouse, France
- INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400, Toulouse, France
- CNRS, UMR5504, F-31400, Toulouse, France
| | - Jean-Christophe Piard
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Muriel Mercier-Bonin
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077, Toulouse, France
- INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400, Toulouse, France
- CNRS, UMR5504, F-31400, Toulouse, France
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Poornachandra Rao K, Chennappa G, Suraj U, Nagaraja H, Charith Raj AP, Sreenivasa MY. Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food. Probiotics Antimicrob Proteins 2015; 7:146-56. [DOI: 10.1007/s12602-015-9186-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented fruits and vegetables of Asia: a potential source of probiotics. BIOTECHNOLOGY RESEARCH INTERNATIONAL 2014; 2014:250424. [PMID: 25343046 PMCID: PMC4058509 DOI: 10.1155/2014/250424] [Citation(s) in RCA: 192] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Accepted: 04/30/2014] [Indexed: 11/17/2022]
Abstract
As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.
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Affiliation(s)
- Manas Ranjan Swain
- Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | - Marimuthu Anandharaj
- Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | | | - Rizwana Parveen Rani
- Gandhigram Rural Institute-Deemed University, Gandhigram, Tamil Nadu 624302, India
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Chen YS, Lin YH, Pan SF, Ji SH, Chang YC, Yu CR, Liou MS, Wu HC, Otoguro M, Yanagida F, Liao CC, Chiu CM, Huang BQ. Enterococcus saccharolyticus subsp. taiwanensis subsp. nov., isolated from broccoli. Int J Syst Evol Microbiol 2013; 63:4691-4697. [DOI: 10.1099/ijs.0.052761-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A coccal strain isolated from fresh broccoli was initially identified as
Enterococcus saccharolyticus
; however, molecular identification and phenotypic traits did not support this identification. DNA–DNA hybridization with the type strain of
E. saccharolyticus
(76.4 % relatedness), DNA G+C content (35.7 mol%), phylogenetic analysis based on 16S rRNA, pheS and rpoA gene sequences, rep-PCR fingerprinting and profiles of cellular fatty acids, whole-cell proteins and enzyme activities, together with carbohydrate metabolism characteristics, indicated that this strain is distinct and represents a novel subspecies, for which the name Enterococcus saccharolyticus subsp. taiwanensis subsp. nov. is proposed. The type strain is 812T ( = NBRC 109476T = BCRC 80575T). Furthermore, we present an emended description of
Enterococcus saccharolyticus
and proposal of Enterococcus saccharolyticus subsp. saccharolyticus subsp. nov. (type strain ATCC 43076T = CCUG 27643T = CCUG 33311T = CIP 103246T = DSM 20726T = JCM 8734T = LMG 11427T = NBRC 100493T = NCIMB 702594T).
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Affiliation(s)
- Yi-sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Yu-hsuan Lin
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Shwu-fen Pan
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Si-hua Ji
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Yu-chung Chang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Chi-rong Yu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Min-shiuan Liou
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Hui-chung Wu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Misa Otoguro
- The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Fujitoshi Yanagida
- The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Chen-chung Liao
- Proteomics Research Center, National Yang-Ming University, Taipei 11221, Taiwan
| | - Chi-ming Chiu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Bi-qiang Huang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
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Chen YS, Yu CR, Ji SH, Liou MS, Leong KH, Pan SF, Wu HC, Lin YH, Yu B, Yanagida F. Enterocin T, a novel class IIa bacteriocin produced by Enterococcus sp. 812. Arch Microbiol 2013; 195:655-60. [DOI: 10.1007/s00203-013-0917-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 07/21/2013] [Accepted: 07/24/2013] [Indexed: 10/26/2022]
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