@article{oai:soar-ir.repo.nii.ac.jp:00010353,
 author = {Kawahara,  Takeshi and Iida,  Ayako and Toyama,  Yuko and Fukuda,  Koya},
 issue = {3},
 journal = {FOOD SCIENCE AND TECHNOLOGY RESEARCH},
 month = {May},
 note = {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., Article, FOOD SCIENCE AND TECHNOLOGY RESEARCH. 16(3):253-262 (2010)},
 pages = {253--262},
 title = {Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles},
 volume = {16},
 year = {2010}
}