Abstract – The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homemade hard cheese produces bacteriocin designated as BacUB9, with an approximate molecular mass of 4 kDa. Biochemical characterization and the antimicrobial activity test of BacUB9 were performed. The onset of BacUB9 biosynthesis was observed at the end of an exponential phase of growth. Bacteriocin UB9 retained the antimicrobial activity within the pH range from 1 to 10 and after treatment at 100oC for 30 min. The bacteriocin is susceptible to the activity of proteolytic enzymes. Bacteriocin BacUB9 has a very narrow antimicrobial spectrum, limited to several strains that belong to closely related species. The effect of BGUB9 on the ...
Lactic acid bacteria were isolated from Kimchi and screened for bacteriocin. A total of 99 strains s...
Lactobacillus plantarum B391, a strain isolated from an artisanal French cheese, is a producer of a ...
In this study, the inhibitory effects of bacteriocins of lactobacilli which were isolated from Irani...
The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homem...
The strain Lactobacillus paracasei subsp. paracasei BGBUK2-16, which was isolated from traditionally...
Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation an...
The probiotic characteristics of Lactobacillus brevis BG18 and Lb. plantarum BG33, isolated from tra...
Interest in obtaining bacteriocin-producing strains of lactic acid bacteria (LAB) from different sou...
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexpl...
International audienceLactobacillus paracasei CNCM I-5369 isolated from a traditional Algerian dairy...
Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemade c...
In this study, the plasmid content and bacteriocin production of natural isolates of lactococci were...
During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38...
In this study two species of Lactobacillus were isolated and identified. They were Lactobacillus pl...
Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiot...
Lactic acid bacteria were isolated from Kimchi and screened for bacteriocin. A total of 99 strains s...
Lactobacillus plantarum B391, a strain isolated from an artisanal French cheese, is a producer of a ...
In this study, the inhibitory effects of bacteriocins of lactobacilli which were isolated from Irani...
The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homem...
The strain Lactobacillus paracasei subsp. paracasei BGBUK2-16, which was isolated from traditionally...
Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation an...
The probiotic characteristics of Lactobacillus brevis BG18 and Lb. plantarum BG33, isolated from tra...
Interest in obtaining bacteriocin-producing strains of lactic acid bacteria (LAB) from different sou...
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexpl...
International audienceLactobacillus paracasei CNCM I-5369 isolated from a traditional Algerian dairy...
Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemade c...
In this study, the plasmid content and bacteriocin production of natural isolates of lactococci were...
During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38...
In this study two species of Lactobacillus were isolated and identified. They were Lactobacillus pl...
Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiot...
Lactic acid bacteria were isolated from Kimchi and screened for bacteriocin. A total of 99 strains s...
Lactobacillus plantarum B391, a strain isolated from an artisanal French cheese, is a producer of a ...
In this study, the inhibitory effects of bacteriocins of lactobacilli which were isolated from Irani...