Class IIa Bacteriocins from Lactic Acid Bacteria : Antibacterial Activity and Food Preservation
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概要
- 論文の詳細を見る
In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.
- 社団法人日本生物工学会の論文
- 1999-06-25
著者
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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 Science And Technology Division Of Bioscience And Biotechnology Graduate Sch
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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 Science And Technology Division Of Bioscience And Biotechnology Graduate Sch
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Ennahar Said
九州大学大学院生物資源環境科学研究科生物機能科学専攻・応用微生物学講座
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ENNAHAR SAID
Laboratory of Microbial Science and Technology, Division of Bioscience and Biotechnology, Graduate S
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Ishizaki Ayaaki
Laboratory Of Microbial Science And Technology Division Of Bioscience And Biotechnology Graduate Sch
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