Bacteriocin Produced by Pediococcus sp. in Kimchi and Its Characteristics |
Kwon, Dae-Young
(Korea Food Research Institute)
Koo, Min-Seon (Korea Food Research Institute) Ryoo, Chae-Ran (Korea Food Research Institute) Kang, Chang-Hoon (Korea Food Research Institute) Min, Kyung-Hee (Department of Biological Sciences, Sookmyung Women′s University) Kim, Wang-June (Department of Biological Sciences, Sookmyung Women′s University) |
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The bactericidal activity of pediocin PA-1 is specifically inhibited by a 15-mer fragment that spans the bacteriocin from the center toward the C terminus
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Primary structure and conformational studies of pediocin AcM, a bacteriocin from Pediococcus acidilactici M.
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3 |
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Pediocin PD-1, a bactericidal antimicrobial peptide from Pediococcus damnosus NCFB 1832
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DOI ScienceOn |
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Plasmid transfer by conjugation and electroporation in Pediococcus acidilactici
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DOI |
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Characteristics of lactic acid bacterial community during kimchi fermentation by temperature downshift
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Bacteriocins of lactic acid bacteria
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DOI ScienceOn |
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Identification of psychrotrophic lactic acid bacteria isolated from kimchi
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Bacteriocin production by Lactococcus lactis KCA 2386 isolated from white kimchi
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과학기술학회마을 |
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Identification and characterization of bacteriocin-producing lactic acid bacteria isolated from kimchi
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과학기술학회마을 |
12 |
Mechanistic action of pediocin and nisin: Recent progress and unresolved question
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Characterization of bacteriocin produced by Pediococcus pentosaceus from wine
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DOI |
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Assay system for bacteriocins
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Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates
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과학기술학회마을 |
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Measurement of protein using bicinchoninic acid
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DOI ScienceOn |
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Rapid purification, partial characterization and antimicrobial spectrum of the bacteriocin, pediocin AcM, from Pediococcus acidilactici M.
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DOI ScienceOn |
18 |
Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese
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Effect of a lactic starter culture on the growth and protease activity of Aeromonas hydrophila
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DOI |
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Antimicrobial activity of Lactobacillus plantarum Lp2 isolated from kimchi
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과학기술학회마을 |
21 |
Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)
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DOI ScienceOn |
22 |
Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici
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DOI |
23 |
Purification and molecular characterization of a bacteriocin from Pediococcus sp. KCA 1303-10 isolated from fermented flatfish
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과학기술학회마을 |
24 |
Synthesis of stereoisomeric trifluoroethylmandelates and their stereospecificity for the uses as the substrate of lipases in organic solvent
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과학기술학회마을 |
25 |
Reevaluation of isolation and identification of gram-positive bacteria in kimchi
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과학기술학회마을 |
26 |
Purification and primary structure of pediocin PA-1 produced by Pediococcus acidilactici PAC-1.0.
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DOI ScienceOn |
27 |
Screening of bacteriocinogenic lactic acid bacteria and their antagonistic effects in sausage fermentation
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과학기술학회마을 |
28 |
Novel bacteriocin of Pediococcus sp. ISK-1 isolated from well-aged bed of fermented rice bran
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29 |
Lactic acid bacteria isolated from fermented kimchi and their fermentation of Chinese cabbage juice
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30 |
Identification of bacteriocin-producing lactic acid bacteria from kimchi and partial characterization of their bacteriocin
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과학기술학회마을 |
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Detection of the bacteriocin from lactic acid bacteria involved in kimchi fermentation
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과학기술학회마을 |
32 |
Simple method of purification and sequencing of a bacteriocin produced by Pediococcus acidilactici UL5
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DOI |
33 |
Bacteriocins of lactic acid bacteria: Their potentials as food biopreservative
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DOI ScienceOn |
34 |
Effect of temperature and salt concentration on kimchi fermentation
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35 |
Protein sequenation
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DOI ScienceOn |
36 |
Functional characterization of pediocin PA-1 binding to liposomes in the absence of a protein receptor and its relationship to a predicted tertiary structure
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37 |
Plasmid linkage of bacteriocin production and sucrose fermentation phenotypes in Pediococcus acidilactici M.
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과학기술학회마을 |
38 |
Use of bacteriocinogenic Pediococcus acidilactici in sausage fermentation
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과학기술학회마을 |
39 |
Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains
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DOI |
40 |
Bacteriocin production by lactic acid bacteria isolated from Rioja red wines
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DOI ScienceOn |
41 |
Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning
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DOI ScienceOn |
42 |
Characteristics and application of pediocin(s) of Pediococcus acidilactici: Pediocin PA-1/AcH
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