Turbidity Changes in Suspensions of Gram-Positive Bacteria in Relation to Osmotic Pressure

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In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram-positive pathogenic bacteria. They are ribosomally synthesized peptides of 30 to less than 60 amino acids, with a narrow to wide antibacterial spectrum against gram-po...

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ژورنال

عنوان ژورنال: Journal of General Microbiology

سال: 1958

ISSN: 0022-1287

DOI: 10.1099/00221287-18-2-364