Structure-activity relationships in the peptide antibiotic nisin: role of dehydroalanine 5
Article Abstract:
Substitution of dehydroalanine residue at position 5 in nisin by alanine leaves nisin's bacterial growth inhibiting activity unaffected. However, it reduces its activity as an inhibitor of the outgrowth of spores. The bacterial growth and spore outgrowth inhibitive activities of both nisin and subtilin are based on different structure-activity relationships and therefore the two activities arise from different molecular mechanisms. The presence of dehydroalanine residue at position 5 is unnecessary for inhibiting Lactococcus lactis and Micrococcus luteus growth.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1996
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Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C
Article Abstract:
The bacteriocin-producing wild-type Leuconostoc gelidum UAL187 strain prevents beef caused by activity of Lactobacillus sake 1218 strain. L. sake 1218 produces sulfide, and vacuum-packaged beef stored at 2 degrees C. spoils within 21 days. In the presence of L. gelidum UAL187, spoilage is prevented for up to 56 days. A slowly growing variant and a bacteriocin-negative strain of L. gelidum are unable to delay spoilage.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1996
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Prevention of yeast spoilage in feed and food by the yeast mycocin HMK
Article Abstract:
The mycocin from the yeast Williopsis mrakii can be used to prevent food from spoiling. This toxin kills other yeasts, and was used to prevent spoilage of yoghurt and mature maize silage.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2000
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