Corrigendum: Antibacterial activities of bacteriocins: application in foods and pharmaceuticals
نویسندگان
چکیده
[This corrects the article on p. 241 in vol. 5, PMID: 24904554.].
منابع مشابه
Antibacterial activities of bacteriocins: application in foods and pharmaceuticals
Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit bacterial strains closely-related or non-related to produced bacteria, but will not harm the bacteria themselves by specific immunity proteins. Bacteriocins become one of the weapons against microorganisms due to the specific characteristics of large diversity of structure and...
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Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. To date, nisin is the only bacteriocin that has found practical applications in some industrially processed foods. Its antibacterial activity and possible use as a biopreservative has been studied in a large number of food systems. ...
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Citrus canker is a citrus disease species that created by the bacterium Xanthomonas citri subsp.citri. Many citrus, such as oranges, lime, and grapefruit are affected by the infectious bacteria and stems, leaves and fruits are experiencing loss. In this experiment antibacterial effects of five kinds of antibiotics including ampicillin, kanamycin, chloramphenicol, penicillin, streptomycin, Crono...
متن کاملComparison of antibiotics and bacteriocins antibacterial activity on Xanthomonas citri subsp.citri
Citrus canker is a citrus disease species created by the bacterium Xanthomonas citri subsp.citri. Many citrus, such as oranges, lime, and grapefruit are affected by the infectious bacteria and stems, leaves and fruits are experiencing loss. In this experiment antibacterial effects of five kinds of antibiotics including ampicillin, kanamycin, chloramphenicol, penicillin, streptomycin, Cronobacte...
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Background and Objectives: Lactobacillus spp. are widely distributed in environment as well as dairy products. During the fermentation process, these microorganisms produce various compounds such as organic acids and bacteriocins with antimicrobial activities. The aims of this study were to isolate and identify lactobacilli from local yogurts of Behbahan, Iran, and assessment of antimicrobial a...
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