Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced byEnterococcus faeciumNKR-5-3 from Thai Fermented Fish

Bioscience, Biotechnology and Biochemistry - Tập 76 Số 5 - Trang 947-953 - 2012
Naoki Ishibashi1, Kunio HIMENO1, Koji Fujita1, Yoshito Masuda1, Rodney Pérez1, Yasushi Shigeri1, Pongtep Wilaipun2, Vichien Leelawatcharamas3, Jiro Nakayama1, Kenji Sonomoto4,1
1Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
2Department of Fishery Products, Faculty of Fisheries, Kasetsart University
3Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University
4Laboratory of Functional Food Design, Department of Functional Metabolic Design, Bio-Architecture Center, Kyushu University

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