共查询到20条相似文献,搜索用时 15 毫秒
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Bruno Baur 《Journal of evolutionary biology》1994,7(5):623-624
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Enterocin 226NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes 总被引:2,自引:0,他引:2
F. Villani G. Salzano Elena Sorrentino Olimpia Pepe P. Marino S. Coppola 《Journal of applied microbiology》1993,74(4):380-387
F. VILLANI, G. SALZANO, E. SORRENTINO, O. PEPE, P. MARINO AND S. COPPOLA. 1993. Enterococcus faecalis 226, isolated from natural whey cultures utilized as starters in the manufacture of mozzarella cheese from water-buffalo milk, produces a bacteriocin designated enterocin 226NWC. The bacteriocin was isolated from culture supernatant fluids of the producer strain and was active against strains of the same species and Listeria monocytogenes, but not against useful lactic acid bacteria. Enterocin 226NWC is a protein with an apparent molecular weight of about 5800; it is relatively heat-stable and has a bactericidal mode of action. Listeria monocytogenes, growing in the presence of the enterocin 226NWC producer strain in broth and in reconstituted skim milk, was inhibited. 相似文献
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Paul Kirkland 《Journal of Insect Conservation》2004,8(4):331-334
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Our once and Future Planet: Restoring the World in the Climate Change Century Paddy Woodworth. The University of Chicago Press,Chicago and London, 2013, xiii + 515 pages. Price US$35.00. ISBN 978 0 226 90739 0 (hard cover).
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Suzanne M. Schibeci 《Ecological Management & Restoration》2015,16(3):e20-e20
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Ruben H. Heleno 《Trends in ecology & evolution》2017,32(3):154-155
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