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- 15Lactic acid bacteria
- 9Bacteriocins
- 9Plasmids
- 4Meat--Microbiology
- 2Food safety
- 2Nucleotide sequence
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Author / Creator / Contributor
- 1Ahn, Cheol.
- 1Barahona Rosales, Eduardo
- 1Barritt, Lorinda S.
- 1Burns, Kimberly A.
- 1Deng, Qilan
- 1Di Laurenzio, Laura.
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- 7Department of Agricultural, Food, and Nutritional Science
- 5Department of Food Science
- 2Department of Agricultural, Food and Nutritional Science
- 2Department of Medical Microbiology and Infectious Diseases
- 2Department of Microbiology
- 1Department of Biochemistry
Supervisors
- 1 Ametaj, Burim N. (Department of Agriculture, Food, and Natural Science)
- 1Ametaj, Burim N. (Agricultural, Food and Nutritional Science)
- 1Backhouse, Christopher (Electrical and Computer Engineering)
- 1Bressler, David (Agricultural, Food, and Nutritional Science)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
- 1Glerum, D. Moira (Cell Biology)
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Examining the structure, function and mode of action of bacteriocins from lactic acid bacteria
DownloadSpring 2010
Carnocyclin A (CclA) is a remarkably stable, potent bacteriocin produced by Carnobacterium maltaromaticum UAL307. Elucidation of the amino acid and genetic sequences revealed that CclA is a circular bacteriocin. Preliminary structural studies (dynamic light scattering, NMR, circular dichroism,...
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Spring 2011
Several obstacles to widespread use of bacteriocins in food have been identified, including lack of specific, rapid quantitation methods, and little data on their efficacy in food systems. The first objective of this study was to develop a specific, rapid quantitation method for bacteriocins...
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