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Lactobacillus plantarum LB-B1, isolated from a traditionally fermented dairy product koumiss, produced a bacteriocin active against strains of Listeria, Lactobacillus, Streptococcus, Enterococcus, Pediococcus and Escherichia. Pediocin LB-B1 was sensitive to proteolytic enzymes, but stable between pH 2.0–10.0 and heat resistant (15 min at 121 °C). It did not adhere to the surface of the producer cells...
Pediococcus pentosaceus 05-10, isolated from a traditionally fermented Sichuan Pickle, produced a bacteriocin (Pediocin 05-10) active against Listeria, Lactobacillus, Streptococcus, Enterococcus, Pediococcus and Leuconostoc. Pediocin 05-10 was sensitive to proteolytic enzymes, but stable between pH 2–10 and heat resistant (15min at 121°C). It did not adhere to the surface of the producer cells. However,...
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