@article{ref1,
title="Identification and quantification of lichenysin - a possible source of food poisoning",
journal="Food additives and contaminants: Part A, chemistry, analysis, control, exposure and risk assessment",
year="2015",
author="Rønning, Helene Thorsen and Madslien, Elisabeth Henie and Asp, Tone Normann and Granum, Per Einar",
volume="32",
number="12",
pages="2120-2130",
abstract="Lichenysin which is produced by 53 different Bacillus licheniformis strains has been structurally examined with a qualitative liquid chromatography - tandem mass spectrometry (LC-MS/MS) method using quadrupole - time of flight mass spectrometry. The same lichenysin isoforms are produced from all strains, indicating that the growth conditions have a stronger influence on the lipopeptide production than the genotype. A rapid method for the quantification of lichenysin from bacterial cell cultures with LC-MS/MS after a simple methanol extraction has been refined. For the first time, commercially available lichenysin has been used as calibrant, making quantification more accurate. The trueness for C15-lichenysin has been improved to 94% using matrix-matched calibration with lichenysin compared to 30% using solvent calibration with surfactin. The quantitative method was fully validated based on Commission Decision 2002/657/EC. The LOD of the method was below 1 µg g(-1) and the repeatability ranged from 10% to 16%.<p /> <p>Language: en</p>",
language="en",
issn="1944-0049",
doi="10.1080/19440049.2015.1096967",
url="http://dx.doi.org/10.1080/19440049.2015.1096967"
}