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Mechanism of lantibiotic activity
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acidic NaCl activity of bovicin amino acid ammonia production anaerobically antimicrobial peptides Appl assayed bacteriocin bacteriocin produced Bacteriol bacterium bars are standard bovicin HC5 activity bovis HC5 cells bovis HC5 culture bovis JB1 cells Breukink cationic cell membrane cell protein cell surface cell-associated cell-free bovicin HC5 cell-free culture supernatant cell-free supernatant closed circles closed squares colicin Congo red Congo red binding decrease dilution effect of pH Environ Error bars FEMS Microbiol fermentation Figure final pH 6.7 Food Microbiol glucose glucose-energized Gram-negative Gram-positive Gram-positive bacteria growth incubated at 39 inhibition interaction intracellular potassium J. B. Russell Kruijff lactic acid bacteria Lactobacillus Lactococcus lactis lanthionine lantibiotic Listeria monocytogenes low pH Mantovani mg ml"1 glucose monensin nisin nisin-sensitive O. P. Kuipers open circles pH values pore formation potassium potassium depletion potassium loss resistance rumen ruminal bacteria standard deviations stationary phase sticklandii Streptococcus bovis HC5 supernatant symbols show target cells Tween 80