Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25
- Author
- EHRMANN, M. A1 ; HEIDENREICH, B1 ; REMIGER, A1 ; KLOSTERMAIER, P1 ; VOGEL, R. F1
[1] Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85350 Freising-Weihenstephan, Germany - Source
Advances in food sciences. 1996, Vol 18, Num 3-4, pp 96-102 ; ref : 31 ref
- ISSN
- 1431-7737
- Scientific domain
- Food science technology
- Publisher
- Parlar Scientific Publications, Freising
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antibactérien Caractérisation Culture microorganisme Isolat Lactobacillus plantarum Mécanisme action Propriété physicochimique Purification Saucisson Spectre activité Plantaricine Bactérie lactique Bactérie Bactériocine Lactobacillaceae Peptide
- Keyword (en)
- Antibacterial agent Characterization Microorganism culture Isolate Lactobacillus plantarum Mechanism of action Physicochemical properties Purification Dry sausage Activity spectrum Lactic acid bacteria Bacteria Bacteriocin Lactobacillaceae Peptides
- Keyword (es)
- Antibacteriano Caracterización Cultivo microorganismo Aislado Lactobacillus plantarum Mecanismo acción Propiedad fisicoquímica Purificación Salchichón Espectro actividad Bacteria láctica Bacteria Bacteriocina Lactobacillaceae Péptido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology / 002A05B Bacteriology / 002A05B10 Pathogenicity, virulence, toxins, bacteriocins, pyrogens, host-bacteria relations, miscellaneous strains
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2724873
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Install on your browser
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Advances in food sciences\";s:9:\"\u0000*\u0000stitle\";s:13:\"Adv. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"1996\";s:9:\"\u0000*\u0000volume\";s:2:\"18\";s:8:\"\u0000*\u0000issue\";s:3:\"3-4\";s:8:\"\u0000*\u0000spage\";s:2:\"96\";s:8:\"\u0000*\u0000epage\";s:3:\"102\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"1431-7737\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:7:\"EHRMANN\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M. A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:14:\"HEIDENREICH, B\";i:1;s:10:\"REMIGER, A\";i:2;s:15:\"KLOSTERMAIER, P\";i:3;s:11:\"VOGEL, R. F\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:0:\"\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:8:\"\u0000*\u0000place\";s:8:\"Freising\";s:6:\"\u0000*\u0000pub\";s:30:\"Parlar Scientific Publications\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Advances in food sciences\";s:9:\"\u0000*\u0000stitle\";s:13:\"Adv. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"1996\";s:9:\"\u0000*\u0000volume\";s:2:\"18\";s:8:\"\u0000*\u0000issue\";s:3:\"3-4\";s:8:\"\u0000*\u0000spage\";s:2:\"96\";s:8:\"\u0000*\u0000epage\";s:3:\"102\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"1431-7737\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:7:\"EHRMANN\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M. A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:14:\"HEIDENREICH, B\";i:1;s:10:\"REMIGER, A\";i:2;s:15:\"KLOSTERMAIER, P\";i:3;s:11:\"VOGEL, R. F\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:0:\"\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:8:\"\u0000*\u0000place\";s:8:\"Freising\";s:6:\"\u0000*\u0000pub\";s:30:\"Parlar Scientific Publications\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Advances in food sciences\";s:9:\"\u0000*\u0000stitle\";s:13:\"Adv. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"1996\";s:9:\"\u0000*\u0000volume\";s:2:\"18\";s:8:\"\u0000*\u0000issue\";s:3:\"3-4\";s:8:\"\u0000*\u0000spage\";s:2:\"96\";s:8:\"\u0000*\u0000epage\";s:3:\"102\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"1431-7737\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:7:\"EHRMANN\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M. A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:14:\"HEIDENREICH, B\";i:1;s:10:\"REMIGER, A\";i:2;s:15:\"KLOSTERMAIER, P\";i:3;s:11:\"VOGEL, R. F\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:0:\"\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:8:\"\u0000*\u0000place\";s:8:\"Freising\";s:6:\"\u0000*\u0000pub\";s:30:\"Parlar Scientific Publications\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Advances in food sciences\";s:9:\"\u0000*\u0000stitle\";s:13:\"Adv. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"1996\";s:9:\"\u0000*\u0000volume\";s:2:\"18\";s:8:\"\u0000*\u0000issue\";s:3:\"3-4\";s:8:\"\u0000*\u0000spage\";s:2:\"96\";s:8:\"\u0000*\u0000epage\";s:3:\"102\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"1431-7737\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:7:\"EHRMANN\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M. A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:14:\"HEIDENREICH, B\";i:1;s:10:\"REMIGER, A\";i:2;s:15:\"KLOSTERMAIER, P\";i:3;s:11:\"VOGEL, R. F\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:0:\"\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:8:\"\u0000*\u0000place\";s:8:\"Freising\";s:6:\"\u0000*\u0000pub\";s:30:\"Parlar Scientific Publications\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Advances in food sciences\";s:9:\"\u0000*\u0000stitle\";s:13:\"Adv. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"1996\";s:9:\"\u0000*\u0000volume\";s:2:\"18\";s:8:\"\u0000*\u0000issue\";s:3:\"3-4\";s:8:\"\u0000*\u0000spage\";s:2:\"96\";s:8:\"\u0000*\u0000epage\";s:3:\"102\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"1431-7737\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:7:\"EHRMANN\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M. A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:14:\"HEIDENREICH, B\";i:1;s:10:\"REMIGER, A\";i:2;s:15:\"KLOSTERMAIER, P\";i:3;s:11:\"VOGEL, R. F\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:0:\"\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:115:\"Identification and characterization of plantaricin 1.25, a bacteriocin, produced by Lactobacillus plantarum TMW1.25\";s:8:\"\u0000*\u0000place\";s:8:\"Freising\";s:6:\"\u0000*\u0000pub\";s:30:\"Parlar Scientific Publications\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
