Cloning and functional expression of a food-grade circular bacteriocin, plantacyclin B21AG, in probiotic Lactobacillus plantarum WCFS1

There is an increasing consumer demand for minimally processed, preservative free and microbiologically safe food. These factors, combined with risks of antibiotic resistance, have led to interest in bacteriocins produced by lactic acid bacteria (LAB) as natural food preservatives and as potential p...

Descripción completa

Detalles Bibliográficos
Autores principales: Gor, Mian Chee, Golneshin, Aida, Van, Thi Thu Hao, Moore, Robert J., Smith, Andrew T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7423119/
https://www.ncbi.nlm.nih.gov/pubmed/32785265
http://dx.doi.org/10.1371/journal.pone.0232806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7423119/
https://www.ncbi.nlm.nih.gov/pubmed/32785265
http://dx.doi.org/10.1371/journal.pone.0232806

Ejemplares similares