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Bacteriocins of grampositive bacteria
Rw Jack
- Vol. 59, pp 171-200
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The article was published on 1995-01-01 and is currently open access. It has received 1250 citations till now. The article focuses on the topics: Bacteriocin.read more
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Surface properties of lactobacilli isolated from healthy subjects
TL;DR: A variety of Lactobacillus species were isolated from healthy mouths, some of whom showed adhesion-related properties such as high hydrophobicity and charged surfaces and Probable mechanisms related to the ecological behaviour of lactobacilli in the oral cavity are discussed.
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Bacteriocin production of the probiotic Lactobacillus acidophilus KS400.
Carlos Gaspar,Gilbert G.G. Donders,Rita Palmeira-de-Oliveira,João A. Queiroz,Cândida T. Tomaz,José Martinez-de-Oliveira,Ana Palmeira-de-Oliveira +6 more
TL;DR: This study aims to identify and characterize, for the first time, a bacteriocin natively produced by Lactobacillus acidophilus KS400 and its antimicrobial activity against relevant urogenital pathogens.
Journal ArticleDOI
The class IId bacteriocin thuricin-17 increases plant growth.
Kyung Dong Lee,Elizabeth J. Gray,Fazli Mabood,Woo-Jin Jung,Trevor C. Charles,Scott R. D. Clark,Anh Ly,Alfred Souleimanov,Xiaomin Zhou,Donald L. Smith +9 more
TL;DR: It is shown that application of this rhizosphere bacterium to leaves or roots directly stimulates the growth of both a C3 dicot (soybean) and a C4 monocot (corn), the first report of direct plant growth enhancement by a bacteriocin.
Journal ArticleDOI
SapT, a lanthionine‐containing peptide involved in aerial hyphae formation in the streptomycetes
TL;DR: The developmentally complex soil microbe Streptomyces tendae secretes a hydrophobic peptide that restored to developmental mutants of S. coelicolor the ability to raise aerial hyphae, implying that the production of morphogenetic peptides may be common among the streptomycetes, but their ability to function as biosurfactants is conserved, their specific lantibiotic structure is not.
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Fermentation optimization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423
TL;DR: The increase in plantaricin 423 activity coincided with a decrease in pH from 5.8 to 4.0 during the first 15 h of fermentation and was even further increased with the addition of 1% (w/v) tween 80 to MRS broth (Merck).