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10.1128/AEM.01851-15 http://scihub22266oqcxt.onion/10.1128/AEM.01851-15 C4579438!4579438 !26231642     free     free     free Warning: file_get_contents(https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&id=26231642 &cmd=llinks): Failed to open stream: HTTP request failed! 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Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives |pdf=|usr=}}{{26231642 }} gab.com Text Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives JO: Appl Environ Microbiol http://www.kidney.de/pget.php?&tw=1&pmid=26231642 #FOAvip Lantibiotics are antimicrobial peptides with potential applications as the next generation of antimicrobials in the food industry and/or the pharmaceutical industry. Nisin has successfully been used as a food preservative for over 40 years, but its major drawback is its limited stability under neutral and alkaline pH conditions. To identify alternatives with better biochemical properties, we screened more than 100 strains of the Bacillus cereus group. Three novel lantibiotics, ticins A1 (4,062.98 Da), A3 (4,048.96 Da), and A4 (4,063.02 Da), which were highly thermostable (121°C for 30 min) and extremely pH tolerant (pH 2.0 to 9.0), were identified in Bacillus thuringiensis BMB3201. They all showed potent antimicrobial activities against all tested Gram-positive bacteria and greater activities than those of nisin A against Bacillus cereus and Listeria monocytogenes, two important foodborne pathogens. These three novel lantibiotics, with their extremely stable properties and potent antimicrobial activities, have the potential for use as biopreservatives. Twit Text FOAVip Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives ????Appl Environ Microbiol http://www.kidney.de/pget.php?&tw=1&pmid=26231642 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=26231642 #FOAvip English Wikipedia <ref>{{Cite pmid|26231642 }}</ref> Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives #MMPMID26231642 Xin B ; Zheng J ; Xu Z ; Li C ; Ruan L ; Peng D ; Sun M Appl Environ Microbiol 2015[Oct]; 81 (20 ): 6964-72 PMID26231642 show ga Lantibiotics are antimicrobial peptides with potential applications as the next generation of antimicrobials in the food industry and/or the pharmaceutical industry. Nisin has successfully been used as a food preservative for over 40 years, but its major drawback is its limited stability under neutral and alkaline pH conditions. To identify alternatives with better biochemical properties, we screened more than 100 strains of the Bacillus cereus group. Three novel lantibiotics, ticins A1 (4,062.98 Da), A3 (4,048.96 Da), and A4 (4,063.02 Da), which were highly thermostable (121°C for 30 min) and extremely pH tolerant (pH 2.0 to 9.0), were identified in Bacillus thuringiensis BMB3201. They all showed potent antimicrobial activities against all tested Gram-positive bacteria and greater activities than those of nisin A against Bacillus cereus and Listeria monocytogenes, two important foodborne pathogens. These three novel lantibiotics, with their extremely stable properties and potent antimicrobial activities, have the potential for use as biopreservatives. |Bacillus cereus/drug effects [MESH] |Bacillus thuringiensis/*metabolism [MESH] |Bacteriocins/*chemistry/*metabolism [MESH] |DNA, Bacterial/chemistry/genetics [MESH] |Drug Stability [MESH] |Food Preservatives/*chemistry/*metabolism [MESH] |Gram-Positive Bacteria/*drug effects [MESH] |Hydrogen-Ion Concentration [MESH] |Microbial Sensitivity Tests [MESH] |Molecular Sequence Data [MESH] |Sequence Analysis, DNA [MESH]Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable(epmc).pdf DeepDyve Pubget Overpricing