| identification and characterization of lactic acid bacteria isolated from tibetan qula cheese. | fourteen strains of lactic acid bacteria (lab) isolated from qula, a tibetan traditional yak cheese, were divided into four groups (a-d) according to morphological and biochemical characteristics. on the basis of the 16s rrna gene sequence analysis, group a and group b strains were placed in the cluster making up the genus leuconostoc, which together with leuconostoc mesenteroides and leuconostoc pseudomesenteroides, formed a distinct cluster. the group c strain was clearly identified as enteroc ... | 2008 | 18323681 |
| a novel enterocin t1 with anti-pseudomonas activity produced by enterococcus faecium t1 from chinese tibet cheese. | an enterocin-producing enterococcus faecium t1 was isolated from chinese tibet cheese. the enterocin was purified by sp-sepharose and reversed phase hplc. it was identified as unique from other reported bacteriocins based on molecular weight (4629 da) and amino acid compositions; therefore it was subsequently named enterocin t1. enterocin t1 was stable at 80-100 °c and over a wide ph range, ph 3.0-10.0. protease sensitivity was observed to trypsin, pepsin, papain, proteinase k, and pronase e. im ... | 2016 | 26745981 |