Optimization for Lacticin SA72 Production by Lactococcus lactis SA72 Isolated from Jeot-gal. |
백현동
(경남대학교 생명과학부)
구경모 (경남대학교 생명과학부) 김진곤 (경남대학교 생명과학부) 이나경 (경남대학교 생명과학부) |
1 |
Factors affecting production of a antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems
/
DOI ScienceOn |
2 |
A lactococcal expression system for engineered nisins
/
|
3 |
Nisin Z production by Lactococcus lactis IO-1 using xyloxe as a carbon source
/
DOI ScienceOn |
4 |
Partial characterization of lacticin NK24, a newly identified bacteriocin of Lactococcus lactis NK24 isolated from jeot-gal
/
DOI ScienceOn |
5 |
Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi
/
DOI ScienceOn |
6 |
Continuous production of pediocin by immobilized Pediococcus acidilactici PO2 in a packed-bed bioreactor
/
DOI ScienceOn |
7 |
Nisin, temperature and pH effects on growth and viability of Pectinaus frinsingensis, a Gram-positive, strictly anaerobic beer-spoilage bacterium
/
DOI ScienceOn |
8 |
Chemostat production of plan-taricin C by Lactobacillus plantarum LL441
/
|
9 |
Identification and characterization of bacteriocin-producing lactic acid bacteria isolated from Kimchi
/
과학기술학회마을 |
10 |
Partial characterization and cloning of leuconocin J. a bacteriocin produced by Leuconostoc sp. J2 isolated from the Korea fermented vegetable kimchi
/
DOI ScienceOn |
11 |
Production of sakacin P by Lactobacillus sakei in a completely defined medium
/
DOI ScienceOn |
12 |
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
/
DOI ScienceOn |
13 |
Identification and partial characterization of lacticin SA72 isolated from jeot-gal
/
과학기술학회마을 |
14 |
Influence of the carbon source on nisin production in Lactococcus lactis subsp. Lactis batch fermentations
/
DOI ScienceOn |
15 |
Factors influencing production of bacteriocins by lactic acid bacteria
/
DOI ScienceOn |
16 |
Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation
/
|
17 |
The influence of pH and growth rate on production of the bacteriocin, bavaricin MN, in batch and continuous fermentations
/
DOI |