A broad-spectrum novel bacteriocin produced by Lactobacillus sakei in Nanjing Steamed Roast Duck: Purification, antimicrobial characteristics, and antibacterial mechanisms
Yuan Fu, Dongbing Zhao, Liyan Wang, Guochuan Jiang, Xuejun Liu
Topics & Concepts
ChemistryBacteriocinAmmonium sulfate precipitationAntibacterial activityBacteriaColumn chromatographyAntimicrobialFood scienceHigh-performance liquid chromatographyPapainSephadexFermentationChromatographyBiochemistrySize-exclusion chromatographyBiologyOrganic chemistryGeneticsEnzymeProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides