| 摘要 | 第5-6页 |
| Abstract | 第6-7页 |
| Chapter 1 Introduction and Review of Literature | 第11-33页 |
| 1.1 Cell wall structure and function in lactic acid bacteria | 第13-14页 |
| 1.2 Functional implication of undefined starter cultures | 第14页 |
| 1.3 Novel bacteriocins from Lactic Acid Bacteria | 第14-15页 |
| 1.4 Biology of Bacteriocins | 第15页 |
| 1.5 Classification of LAB bacteriocins | 第15-18页 |
| 1.5.1 Class I bacteriocins | 第16页 |
| 1.5.2 Class II bacteriocins | 第16-18页 |
| 1.6 Application of LAB bacteriocins as food preservative | 第18-19页 |
| 1.7 Application of bacteriocins in meat preservation | 第19-28页 |
| 1.7.1 Bacteriocins in Cheese | 第24页 |
| 1.7.2 Bacteriocins in fermented vegetable | 第24页 |
| 1.7.3 Bacteriocins in non-fermented soymilk | 第24-25页 |
| 1.7.4 Bacteriocins in Fruits and Vegetable juice | 第25页 |
| 1.7.5 Potential application of bacteriocins in clinical setting | 第25-26页 |
| 1.7.6 Hospital-acquired infections | 第26-27页 |
| 1.7.7 Bacteriocins in respiratory tract infections | 第27页 |
| 1.7.8 Antituberculous bacteriocins | 第27页 |
| 1.7.9 Bacteriocins in skin disease | 第27-28页 |
| 1.7.10 Bacteriocins in vaginosis | 第28页 |
| 1.7.11 Bacteriocins in cattle farming | 第28页 |
| 1.8 Mechanism of Action of LAB Bacteriocins | 第28-30页 |
| 1.9 Resistance to bacteriocins and its mechanism | 第30-33页 |
| Chapter 2 Method and Material | 第33-41页 |
| 2.1 Bacterial Strain and Media | 第33页 |
| 2.2 Bacteriocin Production | 第33-34页 |
| 2.3 Morphological and Physiological Characteristics and Strain Identification | 第34页 |
| 2.4 Purification of Bacteriocin | 第34-35页 |
| 2.5 Molecular Mass Determination and ESI-MS/MS Analysis | 第35-36页 |
| 2.6 Bacteriocin Activity and Spectrum | 第36-37页 |
| 2.7 Characterization of LiN333 (Growth Curve, Temperature, pH, and Enzyme) | 第37页 |
| 2.8 Assessment of the Antimicrobial Activity by Different methods | 第37-40页 |
| 2.8.1 Deferred method | 第37-38页 |
| 2.8.2 Spot-on-lawn method | 第38页 |
| 2.8.3 Paper disc method | 第38页 |
| 2.8.4 Cross-streak method | 第38页 |
| 2.8.5 Radical streak method | 第38-39页 |
| 2.8.6 Well diffusion assay | 第39页 |
| 2.8.7 Liquid co-culture assay | 第39页 |
| 2.8.8 Optical density (OD) method | 第39-40页 |
| 2.9 Scanning Electron Microscopy(SEM) | 第40-41页 |
| Chapter 3 Results | 第41-55页 |
| 3.1 Isolation of the Bacterial Strain | 第41页 |
| 3.2 Morphological and Physiological Characteristics and Strain Identification | 第41-43页 |
| 3.3 Purification of Bacteriocin | 第43-44页 |
| 3.4 Molecular Mass and Amino Acid Sequence | 第44-46页 |
| 3.5 MIC and Antimicrobial Spectrum of LiN333 | 第46-49页 |
| 3.6 Growth Curve | 第49页 |
| 3.7 Different assessment methods of antimicrobial activity of LiN333 | 第49-51页 |
| 3.8 Scanning Electron Microscopy | 第51-55页 |
| Chapter 4 Discussion | 第55-61页 |
| Chapter 5 Conclusion | 第61-63页 |
| References | 第63-75页 |
| Appendix-1: Morphologically different strains of the starter | 第75-78页 |
| Appendix-2: Morphological presentation of Lactobacillus casei | 第78-80页 |
| Appendix-3: Details of purification process of LiN333 | 第80-86页 |
| Appendix-4: Details of ESI MS/MS Analysis | 第86-100页 |
| Appendix-5: Details of N-terminal sequence of LiN333 | 第100-103页 |
| Appendix-6: Pictures of antimicrobial activity of LiN333 against drug resistance indicators | 第103-107页 |
| Acknowledgements | 第107-109页 |
| Curriculum Vitae | 第109-110页 |
