资源描述：
《Springer.Bacteriocins.Ecology.And.Evolution.2007 》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。
1、Bacteriocins:EcologyandEvolutionM.A.RileyM.A.Chavan(Eds.)BacteriocinsEcologyandEvolutionWith15Figures,4inColor,and11TablesProf.Dr.MargaretA.RileyDr.MilindA.ChavanUniversityofMassachusettsBiologyDepartment221MorrilScienceCenterIIIAmherst,MA01003USALibraryofCongressControlNumb
2、er:2006930602ISBN-103-540-36603-2SpringerBerlinHeidelbergNewYorkISBN-13978-3-540-36603-4SpringerBerlinHeidelbergNewYorkThisworkissubjecttocopyright.Allrightsarereserved,whetherthewholeorpartofthematerialisconcerned,specificallytherightsoftranslation,reprinting,reuseofillustr
3、ations,recitation,broadcasting,reproductiononmicrofilmorinanyotherway,andstorageindatabanks.DuplicationofthispublicationorpartsthereofispermittedonlyundertheprovisionsoftheGermanCopyrightLawofSeptember9,1965,initscurrentversion,andpermissionsforusemustalwaysbeobtainedfromSpr
4、inger-Verlag.ViolationsareliableforprosecutionundertheGermanCopyrightLaw.SpringerisapartofSpringerScience+BusinessMediaspringer.com©Springer-VerlagBerlinHeidelberg2007Theuseofgeneraldescriptivenames,registerednames,trademarks,etc.inthispublicationdoesnotimply,evenintheabsenc
5、eofaspecificstatement,thatsuchnamesareexemptfromtherelevantprotectivelawsandregulationsandthereforefreeforgeneraluse.Editor:Dr.ChristinaEckey,Heidelberg,GermanyDeskeditor:Dr.AndreaSchlitzberger,Heidelberg,GermanyCoverdesign:WMXDesignGmbH,Heidelberg,GermanyProductionandtypese
6、tting:SPiPrintedonacid-freepaperSPIN11536871149/3100543210Contents1Introduction...........................................................1MARGARETA.RILEYANDMILINDA.CHAVAN2TheDiversityofBacteriocinsinGram-NegativeBacteria....................5DAVIDM.GORDON,ELIZABETHOLIVERANDJ
7、ANELITTLEFIELD-WYERSummary...........................................................52.1Introduction....................................................52.2TheFrequencyofBacteriocinProduction............................72.2.1Colicins.........................................
8、.........72.2.2Microcins................................................82.
