Titlebook: Bacteriocins of Lactic Acid Bacteria; Microbiology, Geneti Luc Vuyst,Erick J. Vandamme Book 1994 Springer Science+Business Media Dordrecht

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Familie in den Vereinigten Staatenross & Morell, 1971) produced by a number of, usually atypical, . subsp. . strains (Hirsch, 1953; De Vos ., 1993). Two natural variants of nisin are known, nisin A (Gross & Morell, 1971) and nisin Z (Mulders ., 1991), which differ in a single amino acid residue at position 27 (aspartic acid in nisin

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Michaela Kreyenfeld,Dirk Konietzka5). These organisms play a fundamental role in the increase of the shelf-life of the fermented products, as a consequence of their ability to produce various inhibiting compounds (Piard & Desmazeaud, 1991, 1992). Lactic acid bacteria, which predominate in cheeses (Tamime, 1990), catabolize the lacto

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Handbuch Faserverbundkunststoffe/Compositesst investigators reporting on antibacterial activity associated with . spp. . subsp. . The heat-stable antimicrobial substance reported by Grossowics . (1947) was produced by an unidentified homofermentative . strain, active on a large series of Gram-positive and Gram-negative bacteria but not again