The bacteria that releases the bacteriocin may have to die in order to do so; however most of the harm will be done to unrelated individuals who will be killed by the bacteriocin.
12.
The bacteria that releases the bacteriocin may have to die in order to do so; however most of the harm will be done to unrelated individuals who will be killed by the bacteriocin.
13.
In strain " CTC 494 ", the presence of salt and a curing agent ( sodium chloride and sodium nitrite ) reduces the production of the antilisterial bacteriocin sakacin K . Growth of CTC 494 is also dependent on nutrients availability.
14.
Additional " Bacillus " isolates include gamma-D-Glutamyl-meso-diaminopimelate peptidase, sonorensin, gamma-cyclodextrin, 2, 5-Diketopiperazines, laccases, bacteriocin, paenicidin A, tridecaptin A? and paenicidin B.
15.
The complex between LciA and the man-PTS components ( IIAB, IIC, and IID ) appears to involve an on off type mechanism that allows complex formation only in the presence of bacteriocin; otherwise no complexes were observed between LciA and the receptor proteins.
16.
Or it could be asking about products which in recent times have achieved longer shelf lives as a result of recent innovations ( e . g . selling sandwiches in containers filled with inert gases, or the use of carbon dioxide gas, bacteriocin production, high-pressure, pulsed electric fields and irradiation to increase the shelf life of milk . ) I'd advise you to answer the question by setting out the two possible branches of answer, and then illustrate each as I've done.
17.
The name " mycofactocin " is derived from three words, the genus name Mycobacterium ( across which it is nearly universal ), cofactor because its presence in a genome predicts the co-occurrence of certain families of enzymes as if it is a cofactor they require, and bacteriocin because biosynthesis of subtilosin A, a bacteriocin, relies on a radical SAM enzyme closely related to MftC . Mycofactocin is thought to play a role in redox pathways involving nicotinoproteins, enzymes with non-exchangeable bound nicotinamide adenine dinucleotide ( NAD ).
18.
The name " mycofactocin " is derived from three words, the genus name Mycobacterium ( across which it is nearly universal ), cofactor because its presence in a genome predicts the co-occurrence of certain families of enzymes as if it is a cofactor they require, and bacteriocin because biosynthesis of subtilosin A, a bacteriocin, relies on a radical SAM enzyme closely related to MftC . Mycofactocin is thought to play a role in redox pathways involving nicotinoproteins, enzymes with non-exchangeable bound nicotinamide adenine dinucleotide ( NAD ).
19.
In spite of these promising advantages, nisin is the only bacteriocin generally recognized as safe by the Food and Drug Administration and is currently used as a food preservative in several countries . This limitation in bacteriocins availability in the market as preservatives and antimicrobials can be attributed to multiple factors, including : ( i ) the high cost of their commercial production; ( ii ) the loss of their activity by proteolytic enzymes; ( iii ) their unfavorable interactions with other food constituents, which decreases the availability and necessitates a huge amount of the peptide to be added; ( iv ) the alterations of the chemical and physical properties of these compounds during the various food-processing stages; ( v ) the low yield of these compounds due to ineffective recovery by traditional purification methods; and ( vi ) the narrow spectrum of activity observed for most of the tested bacteriocins against pathogenic bacteria.
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