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  1. 070 農学部, 大学院農学研究科
  2. 0701 学術論文

Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles

http://hdl.handle.net/10091/10763
8a7a7111-d066-41b8-9880-c78603ca25a9
名前 / ファイル ライセンス アクション
Characterization_Bacteriocinogenic_Lactic_Acid_Bacteria.pdf Characterization_Bacteriocinogenic_Lactic_Acid_Bacteria.pdf (305.9 kB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2010-11-15
タイトル
言語 en
タイトル Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles
言語
言語 eng
キーワード
主題Scheme Other
主題 Nozawana-zuke
キーワード
主題Scheme Other
主題 bacteriocin
キーワード
主題Scheme Other
主題 biopreservation
キーワード
主題Scheme Other
主題 lactocin 705
キーワード
主題Scheme Other
主題 Lactobacillus curvatus
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
著者 Kawahara, Takeshi

× Kawahara, Takeshi

WEKO 32759

Kawahara, Takeshi

Search repository
Iida, Ayako

× Iida, Ayako

WEKO 32760

Iida, Ayako

Search repository
Toyama, Yuko

× Toyama, Yuko

WEKO 32761

Toyama, Yuko

Search repository
Fukuda, Koya

× Fukuda, Koya

WEKO 32762

Fukuda, Koya

Search repository
信州大学研究者総覧へのリンク
氏名 Kawahara, Takeshi
URL http://soar-rd.shinshu-u.ac.jp/profile/ja.OVymPUkh.html
出版者
出版者 KARGER
引用
内容記述タイプ Other
内容記述 FOOD SCIENCE AND TECHNOLOGY RESEARCH. 16(3):253-262 (2010)
書誌情報 FOOD SCIENCE AND TECHNOLOGY RESEARCH

巻 16, 号 3, p. 253-262, 発行日 2010-05
抄録
内容記述タイプ Abstract
内容記述 We characterized the antibacterial activity of Lactobacillus curvatus strain Y108 isolated from the traditional Japanese pickle Nozawana-zuke, and partially identified the antibacterial agent produced by the strain. The Y108 strain exhibited antibacterial activity against L. curvatus JCM 1096, Listeria monocytogenes JCM7671, Staphylococcus aureus subsp. aureus JCM20624, and Serratia marcescens JCM20012. The antibacterial activity was abolished upon treatment with several proteases and lipase but not catalase, and it was moderately stable against heat treatment for 2 h at 100 degrees C. The Y108 strain showed higher antibacterial activity when grown at 20 degrees C than at 30 degrees C, which is its optimal growth temperature. SDS-PAGE analysis of the purified culture supernatant revealed the presence of two antibacterial peptide agents, F3-I and F3-II, with net molecular weights of 5.5 and 4.5 kDa, respectively. The IN-terminal amino acid sequences of F3-I and F3-II were homologous to those of lactocin 705 alpha and 705 beta, respectively. However, molecular masses and individual antibacterial activities of the two peptides were considerably different from those reported for lactocin 705.
資源タイプ(コンテンツの種類)
内容記述タイプ Other
内容記述 Article
ISSN
収録物識別子タイプ ISSN
収録物識別子 1344-6606
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AA11320122
DOI
関連識別子
識別子タイプ DOI
関連識別子 https://doi.org/10.3136/fstr.16.253
関連名称
関連名称 10.3136/fstr.16.253
権利
権利情報 Copyright (c) 2010 by Japanese Society for Food Science and Technology
出版タイプ
出版タイプ AM
出版タイプResource http://purl.org/coar/version/c_ab4af688f83e57aa
WoS
表示名 Web of Science
URL http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000279151300012
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