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- Title
Gram-Pozitif Bakteriyosinlerin Genel Özellikleri ve Güncel Sınıflandırılması.
- Authors
Kıran, Fadime; Osmanağaoğlu, Özlem
- Abstract
Some bacteria including lactic acid bacteria (LAB) family synthesize antimicrobial agents whose property is to inhibit the growth of other competitive species that would occupy and grow in the same environment. One of the best known of these substances is bacteriocins. Especially, occurrence of bacteriocin-producing bacteria in food is quite common. Until now, it has not been easy to formulate a general and coherent classification models that encompasses all of the existing bacteriocins. In this review, in addition to classical classification models for Gram-positive bacteriocins in the literature, new classification schemes generated by structure-based sequence fingerprint was mentioned. Information on bacteriocins, which are promising anti-infective agents and used in food preservation, food safety or for improving new drugs for medical use, has been developing day by day as a result of the current models put forward by the classification methods. Establishment of sufficient and consistent classification model for classification is very important for researchers especially working in the field of bacteriocins
- Publication
Academic Food Journal / Akademik GIDA, 2012, Vol 10, Issue 4, p91
- ISSN
1304-7582
- Publication type
Academic Journal