Purification, characterization, and antimicrobial mechanism of a novel broad-spectrum bacteriocin produced by Lactiplantibacillus plantarum SCA12 from Traditional Chinese Fermented Mustard greens

被引：0
|
作者：
Zhu, Rongfu [1 ]
Li, Bingyan [1 ]
Han, Shiwei [1 ]
Gu, Qing [1 ]
Song, Dafeng [1 ]
机构：
[1] Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou,310018, China
来源：
LWT | 2024年 / 211卷
关键词：
All Open Access; Gold;
D O I：
10.1016/j.lwt.2024.116933
中图分类号：
学科分类号：
摘要：
Column chromatography
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