Purification and Partial Characterization of a Novel Bacteriocin Synthesized by Lactobacillus paracasei HD1-7 Isolated from Chinese Sauerkraut Juice

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

(2011) Jie Jiang et al.   FOOD CONTROL

Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon

(2010) Svetoslav D. Todorov et al.   ANAEROBE

Enterococcus faecium LM-2, a multi-bacteriocinogenic strain naturally occurring in “Byaslag”, a traditional cheese of Inner Mongolia in China

(2010) Guorong Liu et al.   FOOD CONTROL

Structure-Function Relationships of the Non-Lanthionine-Containing Peptide (class II) Bacteriocins Produced by Gram-Positive Bacteria

(2009) J. Nissen-Meyer et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Structure and Mode-of-Action of the Two-Peptide (Class-IIb) Bacteriocins

(2009) Jon Nissen-Meyer et al.   Probiotics and Antimicrobial Proteins

Mutational Analysis of Putative Helix−Helix Interacting GxxxG-Motifs and Tryptophan Residues in the Two-Peptide Bacteriocin Lactococcin G†

(2008) Camilla Oppegård et al.   BIOCHEMISTRY

Three-dimensional structure of the two peptides that constitute the two-peptide bacteriocin lactococcin G

(2008) Per Rogne et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances (BLIS) produced by Bifidobacterium infantis BCRC 14602

(2008) Ahmad Cheikhyoussef et al.   FOOD CONTROL

Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131

(2007) N. Xiraphi et al.   MEAT SCIENCE