Effect of bacteriocin produced by Lactococcus sp. HY 449 on skin-inflammatory bacteria

Food and Chemical Toxicology - Tập 44 - Trang 1184-1190 - 2006
Sejong Oh1, Sae-Hun Kim2, Yong Ko3, Jae-Hun Sim4, Kwang Soo Kim5, Seung-Hwa Lee5, Sungsu Park6, Young Jun Kim7
1Department of Animal Science, Chonnam National University, Gwangju, South Korea
2Division of Food Science, Korea University, Seoul 136-701, South Korea
3Biotechnology and Genetic Engineering, Korea University, Seoul 136-701, South Korea
4R&D Center, Korea Yakult Co. Ltd., Yongin, Kyunggi-Do 449-901, South Korea
5R&D Center, Nadri Cosmetics Co. Ltd., Pyongtaik, Kyunggi-Do 451-860, South Korea
6Nanobiotechnology Division of Nano Science, Ewha Womans University, Seoul 120-750, South Korea
7Department of Food and Biotechnology, College of Science and Technology, Korea University, 208 Seochang dong, Jochiwon, Chungnam 339-700, Republic of Korea

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