Maltaricin CPN, a new class IIa bacteriocin produced by Carnobacterium maltaromaticum CPN isolated from mould-ripened cheese.
Fiche publication
Date publication
novembre 2016
Journal
Journal of applied microbiology
Auteurs
Membres identifiés du Cancéropôle Est :
Dr CIANFERANI Sarah, Dr MARCHIONI Eric
Tous les auteurs :
Hammi I, Delalande F, Belkhou R, Marchioni E, Cianferani S, Ennahar S
Lien Pubmed
Résumé
The purpose of this study was to isolate, characterize and determine the structure and the antibacterial activities of a bacteriocin produced by Carnobacterium maltaromaticum CPN, a strain isolated from unpasteurized milk Camembert cheese.
Mots clés
Amino Acid Sequence, Animals, Anti-Bacterial Agents, biosynthesis, Bacteriocins, biosynthesis, Carnobacterium, isolation & purification, Cheese, microbiology, Gram-Positive Bacteria, drug effects, Listeria monocytogenes, drug effects
Référence
J. Appl. Microbiol.. 2016 Nov;121(5):1268-1274