Sakacin P has Antibacterial activity. The source of Sakacin P is Lactobacillus sakei. Sakacin P is a small, class IIa bacteriocin produced by certain strains of the GRAS organism, Lactobacillus sakei. Production of sakacin P was first reported in Lb. sakei LTH 673 and subsequently in several other producers, including Lb. sakei Lb674 where it was initially named sakacin 674.
储存指南
一般情况下, Sakacin P 多肽 粉末应该保存在-20甚至-70摄氏度. Sakacin P 多肽 溶解后应该-70摄氏度分装保存,避免反复冻融. 了解更多细节,请查阅手册:多肽溶解及保存指南
参考文献
Nieto Lozano JC, Meyer JN, Sletten K, Peláz C, Nes IF. Purification and amino acid sequence of a bacteriocin produced by Pediococcus acidilactici. J Gen Microbiol. 1992 Sep;138(9):1985-90.
Eijsink VG, Brurberg MB, Middelhoven PH, Nes IF. Induction of bacteriocin production in Lactobacillus sake by a secreted peptide. J Bacteriol. 1996 Apr;178(8):2232-7. doi: 10.1128/jb.178.8.2232-2237.1996.