A Bacteriocin of Strain Pediococcus sp. ISK-1 Isolated from Nukadoko, Bed of Fermented Rice Bran
スポンサーリンク
概要
- 論文の詳細を見る
Pediococcus sp. ISK-1 isolated in our laboratory from well-aged Nukadoko, produces a bacteriocin which has a unique antimicrobial spectrum anlong pediocins. The bacteriocin was stable at acidic pH, and more than 60% of the antimicrobial activity still remained even after being autoclaved at 121℃ for 20min in the pH range of 3 to 8. This is the first report dealing with a bacteriocin produced by lactic acid bacteria isolated from Nukadoko.
- 社団法人日本農芸化学会の論文
- 1997-06-23
著者
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Nagano R
Kyushu Univ. Fukuoka Jpn
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Sonomoto K
(present Address)department Of Biochemical Engineering And Science Faculty Of Computer Science And S
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Sonomoto Kenji
Lab. Of Functional Food Design Dep. Of Functional Metabolic Design Bio-architecture Center Kyushu Un
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Sonomoto Kenji
Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyoto University:(
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Sonomoto Kenji
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Sonomoto Kenji
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Of Agriculture
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Sonomoto Kenji
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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KIMURA Hirokazu
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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MATSUSAKI Hiromi
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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ISHIZAKI Ayaaki
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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Sonomoto Kenji
Laboratory Of Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyot
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ishizaki Ayaaki
Division Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Science
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Ishizaki Ayaaki
Laboratory Of Microbial Science And Technology Division Of Bioscience And Biotechnology Graduate Sch
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Of Agriculture
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Sonomoto Kenji
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Ishizaki A
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Koga H
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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NAGANO Rie
Laboratory, of Microbial Technology, Department of Food Science and Technology, Faculty ofAgricultur
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Kimura Hiromi
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Ofagriculture K
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Matsusaki H
Kyushu Univ. Fukuoka Jpn
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Kimura Hirokazu
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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MATSUSAKI Hiromi
Laboratory of Microbial Technology, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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