지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.2
- 발행연도
- 1996.12
- 수록면
- 269 - 277 (9page)
이용수
초록· 키워드
오류제보하기
Bacteriocins are proteins produced by a heterogeneous group of bacteria that have a bactericidal effect on closely related organisms. Recently, bacteriocins from lactic acid bacteria and other food-related organisms have been the subject of much research because of their potential as food biopreservatives. Various modifications of agar plate diffusion assays are the most widely used methods even though the limitations of such assays are generally recognized. The ability to obtain a concentrated crude preparation of bacteriocin by optimizing production parameters greatly simplifies recovery of bacteriocin on subsequent purification steps. Some studies performed to optimize bacteriocin production have used commercial media to provide a rich supply of growth nutrients. Many bacteriocins have been purified to homogeneity, and the amino acid sequences of many of these purified bacteriocins have been determined. Obtaining characterization data on purified bacteriocin will minimize the risk of overlapping of research and confusion in identification of these compounds. Several mechanisms leading to cell death have been hypothesized. These include depletion of the proton motive force(PMF) across the cell membrane; RNase and/or DNase activity within the sensitive cell; and pore formation and lysis of sensitive cells at the cell membrane.
목차
Abstract
INTRODUCTION
ASSAY METHODS FOR BACTERIOCINS
PRODUCTION OF BACTERIOCIN
PURIFICATION METHODS FOR BACTERIOCINS
AMINO ACID COMPOSITION AND N - TERMINAL SEQUENCE OF BACTERIOCINS
MODE OF ACTION OF BACTERIOCINS
CONCLUSIONS
REFERENCES
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