{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T08:46:34Z","timestamp":1775292394089,"version":"3.50.1"},"reference-count":34,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2008,3,11]],"date-time":"2008-03-11T00:00:00Z","timestamp":1205193600000},"content-version":"vor","delay-in-days":5336,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Applied Bacteriology"],"published-print":{"date-parts":[[1993,8]]},"abstract":"<jats:p>\n                    Three hundred and thirty\u2010five lactic acid bacteria were isolated from sour doughs and screened for antagonistic activity. Of these 145 showed activity against one or several of the indicator strains used in the screening. The antimicrobial activity of 18 isolates were due to a proteinaceous compound. These 18 isolates belonged to three different\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    species:\n                    <jats:italic>Lactobacillus bavaricus, Lactobacillus curvatus<\/jats:italic>\n                    and\n                    <jats:italic>Lactobacillus plantarum.<\/jats:italic>\n                    The spectrum of antimicrobial activity for the three species suggested that the inhibitory components were different. The inhibitory compound from\n                    <jats:italic>Lact. bavaricus<\/jats:italic>\n                    MI401 was chosen for further study. The proteinaceous nature, antimicrobial activity against closely\u2010related species, heat resistance and sensitivity to alkaline treatment strongly indicated that this substance was a bacteriocin, which we designated bavaricin A. The bacteriocin was purified to homogeneity by ammonium sulphate precipitation, ion exchange, hydrophobic interaction and reverse\u2010phase chromatography. The purification resulted in 193000\u2010fold increase in specific activity. SDS\u2010PAGE of bavaricin A showed a molecular weight of 3500\u20144000 Da. By amino acid sequencing 41 amino acids were determined. Bavaricin A had a bactericidal mode of action and inhibited nine out of 10\n                    <jats:italic>Listeria monocytogenes. Lactobacillus bavaricus<\/jats:italic>\n                    MI401 produced bavaricin A at temperatures from 4\u00b0C to 30\u00b0C. The production of active bavaracin A was inhibited at increasing sodium chloride concentration. In the presence of 3% sodium chloride at 4\u00b0C no active bavaricin A could be detected. Nitrite (100 ppm) did not affect the production of active bavaricin A.\n                  <\/jats:p>","DOI":"10.1111\/j.1365-2672.1993.tb02755.x","type":"journal-article","created":{"date-parts":[[2008,3,11]],"date-time":"2008-03-11T09:38:29Z","timestamp":1205228309000},"page":"113-122","source":"Crossref","is-referenced-by-count":145,"title":["Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by\n                    <i>Lactobacillus bavaricus<\/i>\n                    MI401"],"prefix":"10.1111","volume":"75","author":[{"given":"Anette G.","family":"Larsen","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"F.K.","family":"Vogensen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jytte","family":"Josephsen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2008,3,11]]},"reference":[{"key":"e_1_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1128\/aem.56.8.2503-2510.1990"},{"key":"e_1_2_1_3_1","first-page":"140","article-title":"Plasmidmuster milchwirtschaftlich genutzter Starterkulturen","volume":"39","author":"Andresen A.","year":"1984","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_4_1","doi-asserted-by":"crossref","first-page":"1808","DOI":"10.1128\/aem.45.6.1808-1815.1983","article-title":"Detection and activity of lactacin B, bacteriocin produced by Lactobacillus acidophilus","volume":"45","author":"Barefoot 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