✦ LIBER ✦

The Ability of a Bacteriocin of Streptococcus bovis HC5 (bovicin HC5) to Inhibit Clostridium aminophilum, An Obligate Amino Acid Fermenting Bacterium from the Rumen

✍ Scribed by Hilário C. Mantovani; James B. Russell

Book ID: 112234249
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 151 KB
Volume: 8
Category: Article
ISSN: 1075-9964
DOI: 10.1006/anae.2002.0437

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Factors affecting the activity of bovici

Factors affecting the activity of bovicin HC5, a bacteriocin from Streptococcus bovis HC5: release, stability and binding to target bacteria

✍ A.J. Houlihan; J.B. Russell 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 214 KB

The effect of pH and a bacteriocin (bovi

The effect of pH and a bacteriocin (bovicin HC5) on Clostridium sporogenes MD1, a bacterium that has the ability to degrade amino acids in ensiled plant materials

✍ Michael D. Flythe; James B. Russell 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 581 KB

Fresh plant materials can be fermented and preserved as silage for cattle, but clostridia that deaminate amino acids increase pH. If the pH of the silage rises, spoilage microorganisms proliferate, and undesirable products accumulate. Rod-shaped, anaerobic bacteria with spores were isolated from fre