Here's how LINK.SPRINGER.COM makes money* and how much!

*Please read our disclaimer before using our estimates.
Loading...

LINK . SPRINGER . COM {}

  1. Analyzed Page
  2. Matching Content Categories
  3. CMS
  4. Monthly Traffic Estimate
  5. How Does Link.springer.com Make Money
  6. Keywords
  7. Topics
  8. Schema
  9. External Links
  10. Analytics And Tracking
  11. Libraries
  12. CDN Services

We are analyzing https://link.springer.com/article/10.1007/s00217-020-03449-4.

Title:
The impact of l-lanthionine supplementation on the production of nisin by lactococci | European Food Research and Technology
Description:
The combination of cost-effective synthesis of l-lanthionine in conjunction with a fermentation process could be considered as an original approach. Innovative biosynthesis of nisin is easy to scale-up. After the selective organic synthesis of the thioether building block, cultivation medium M17 broth with glucose (0.5% w/w) was supplemented with l-lanthionine (0.78, 3.91 and 7.82 mg ml−1) to stimulate nisin biosynthesis by lactococci. The viability of nisin-producing Lactococcus lactis subsp. lactis strains (CCDM 731, NIZO R5, LTM 32, CCDM 416) and nisin production were evaluated. Nisin synthesis was significantly influenced by l-lanthionine supplementation and it increased for all the strains tested in comparison with a control. The most significant increase in nisin concentration was observed for strains CCDM 731 and LTM 32, where up to 88.6% and 90.0%, respectively, were achieved. The influence of l-lanthionine concentration was shown to be strain specific.
Website Age:
28 years and 1 months (reg. 1997-05-29).

Matching Content Categories {📚}

  • Education
  • Non-Profit & Charity
  • Shopping

Content Management System {📝}

What CMS is link.springer.com built with?

Custom-built

No common CMS systems were detected on Link.springer.com, and no known web development framework was identified.

Traffic Estimate {📈}

What is the average monthly size of link.springer.com audience?

🌠 Phenomenal Traffic: 5M - 10M visitors per month


Based on our best estimate, this website will receive around 5,000,019 visitors per month in the current month.
However, some sources were not loaded, we suggest to reload the page to get complete results.

check SE Ranking
check Ahrefs
check Similarweb
check Ubersuggest
check Semrush

How Does Link.springer.com Make Money? {💸}

We can't figure out the monetization strategy.

The purpose of some websites isn't monetary gain; they're meant to inform, educate, or foster collaboration. Everyone has unique reasons for building websites. This could be an example. Link.springer.com has a secret sauce for making money, but we can't detect it yet.

Keywords {🔍}

article, google, scholar, nisin, synthesis, production, cas, llanthionine, lactis, chem, research, biosynthesis, privacy, cookies, lanthionine, author, content, information, publish, search, food, horáčková, jan, kyselka, lactococcus, subsp, access, springer, data, european, log, journal, technology, supplementation, lactococci, published, february, feldeková, solichová, šárka, medium, strains, ccdm, subjects, discover, products, van, donk, lantibiotics, biol,

Topics {✒️}

monika kumherová & jan kyselka month download article/chapter jan kyselka ser/thr dehydration catalysed high-resolution ms measurements šárka horáčková view author information authors biopreservative bacteriocins lactococcus lactis subsp protected lanthionine synthesis author correspondence cost-effective synthesis chemical synthesis versus l-lanthionine supplementation selective organic synthesis privacy choices/manage cookies l-lanthionine concentration european economic area full article pdf stimulate nisin biosynthesis check access ii lantibiotics specific university research instant access nisin synthesis low cost production thioether building block nonproteinogenic amino acids michael-type cyclizations mass spectral properties agar diffusion bioassay factor “indicator microorganism” response surface methodology l-lanthionine conditions privacy policy electronic supplementary material accepting optional cookies lantibiotics additional information publisher' stereoselective synthesis article feldeková ethics declarations conflict journal finder publish lactis strains lactis nizo 22186 nisin production horáčková article log technology article

Schema {🗺️}

WebPage:
      mainEntity:
         headline:The impact of l-lanthionine supplementation on the production of nisin by lactococci
         description:The combination of cost-effective synthesis of l-lanthionine in conjunction with a fermentation process could be considered as an original approach. Innovative biosynthesis of nisin is easy to scale-up. After the selective organic synthesis of the thioether building block, cultivation medium M17 broth with glucose (0.5% w/w) was supplemented with l-lanthionine (0.78, 3.91 and 7.82 mg ml−1) to stimulate nisin biosynthesis by lactococci. The viability of nisin-producing Lactococcus lactis subsp. lactis strains (CCDM 731, NIZO R5, LTM 32, CCDM 416) and nisin production were evaluated. Nisin synthesis was significantly influenced by l-lanthionine supplementation and it increased for all the strains tested in comparison with a control. The most significant increase in nisin concentration was observed for strains CCDM 731 and LTM 32, where up to 88.6% and 90.0%, respectively, were achieved. The influence of l-lanthionine concentration was shown to be strain specific.
         datePublished:2020-02-13T00:00:00Z
         dateModified:2020-02-13T00:00:00Z
         pageStart:845
         pageEnd:851
         sameAs:https://doi.org/10.1007/s00217-020-03449-4
         keywords:
            Lactococcus lactis subsp. lactis
            Nisin
            l-Lanthionine synthesis
            Sulfur extrusion
            Lantibiotics
            Bacteriocins
            Food Science
            Analytical Chemistry
            Biotechnology
            Agriculture
            Forestry
         image:
            https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig1_HTML.png
            https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig2_HTML.png
            https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig3_HTML.png
            https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig4_HTML.png
         isPartOf:
            name:European Food Research and Technology
            issn:
               1438-2385
               1438-2377
            volumeNumber:246
            type:
               Periodical
               PublicationVolume
         publisher:
            name:Springer Berlin Heidelberg
            logo:
               url:https://www.springernature.com/app-sn/public/images/logo-springernature.png
               type:ImageObject
            type:Organization
         author:
               name:Eva Feldeková
               affiliation:
                     name:University of Chemistry and Technology Prague
                     address:
                        name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                        type:PostalAddress
                     type:Organization
               type:Person
               name:Kateřina Solichová
               affiliation:
                     name:University of Chemistry and Technology Prague
                     address:
                        name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                        type:PostalAddress
                     type:Organization
               type:Person
               name:Šárka Horáčková
               affiliation:
                     name:University of Chemistry and Technology Prague
                     address:
                        name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                        type:PostalAddress
                     type:Organization
               type:Person
               name:Monika Kumherová
               affiliation:
                     name:University of Chemistry and Technology Prague
                     address:
                        name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                        type:PostalAddress
                     type:Organization
               type:Person
               name:Jan Kyselka
               affiliation:
                     name:University of Chemistry and Technology Prague
                     address:
                        name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                        type:PostalAddress
                     type:Organization
               email:[email protected]
               type:Person
         isAccessibleForFree:
         hasPart:
            isAccessibleForFree:
            cssSelector:.main-content
            type:WebPageElement
         type:ScholarlyArticle
      context:https://schema.org
ScholarlyArticle:
      headline:The impact of l-lanthionine supplementation on the production of nisin by lactococci
      description:The combination of cost-effective synthesis of l-lanthionine in conjunction with a fermentation process could be considered as an original approach. Innovative biosynthesis of nisin is easy to scale-up. After the selective organic synthesis of the thioether building block, cultivation medium M17 broth with glucose (0.5% w/w) was supplemented with l-lanthionine (0.78, 3.91 and 7.82 mg ml−1) to stimulate nisin biosynthesis by lactococci. The viability of nisin-producing Lactococcus lactis subsp. lactis strains (CCDM 731, NIZO R5, LTM 32, CCDM 416) and nisin production were evaluated. Nisin synthesis was significantly influenced by l-lanthionine supplementation and it increased for all the strains tested in comparison with a control. The most significant increase in nisin concentration was observed for strains CCDM 731 and LTM 32, where up to 88.6% and 90.0%, respectively, were achieved. The influence of l-lanthionine concentration was shown to be strain specific.
      datePublished:2020-02-13T00:00:00Z
      dateModified:2020-02-13T00:00:00Z
      pageStart:845
      pageEnd:851
      sameAs:https://doi.org/10.1007/s00217-020-03449-4
      keywords:
         Lactococcus lactis subsp. lactis
         Nisin
         l-Lanthionine synthesis
         Sulfur extrusion
         Lantibiotics
         Bacteriocins
         Food Science
         Analytical Chemistry
         Biotechnology
         Agriculture
         Forestry
      image:
         https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig1_HTML.png
         https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig2_HTML.png
         https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig3_HTML.png
         https://media.springernature.com/lw1200/springer-static/image/art%3A10.1007%2Fs00217-020-03449-4/MediaObjects/217_2020_3449_Fig4_HTML.png
      isPartOf:
         name:European Food Research and Technology
         issn:
            1438-2385
            1438-2377
         volumeNumber:246
         type:
            Periodical
            PublicationVolume
      publisher:
         name:Springer Berlin Heidelberg
         logo:
            url:https://www.springernature.com/app-sn/public/images/logo-springernature.png
            type:ImageObject
         type:Organization
      author:
            name:Eva Feldeková
            affiliation:
                  name:University of Chemistry and Technology Prague
                  address:
                     name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                     type:PostalAddress
                  type:Organization
            type:Person
            name:Kateřina Solichová
            affiliation:
                  name:University of Chemistry and Technology Prague
                  address:
                     name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                     type:PostalAddress
                  type:Organization
            type:Person
            name:Šárka Horáčková
            affiliation:
                  name:University of Chemistry and Technology Prague
                  address:
                     name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                     type:PostalAddress
                  type:Organization
            type:Person
            name:Monika Kumherová
            affiliation:
                  name:University of Chemistry and Technology Prague
                  address:
                     name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                     type:PostalAddress
                  type:Organization
            type:Person
            name:Jan Kyselka
            affiliation:
                  name:University of Chemistry and Technology Prague
                  address:
                     name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
                     type:PostalAddress
                  type:Organization
            email:[email protected]
            type:Person
      isAccessibleForFree:
      hasPart:
         isAccessibleForFree:
         cssSelector:.main-content
         type:WebPageElement
["Periodical","PublicationVolume"]:
      name:European Food Research and Technology
      issn:
         1438-2385
         1438-2377
      volumeNumber:246
Organization:
      name:Springer Berlin Heidelberg
      logo:
         url:https://www.springernature.com/app-sn/public/images/logo-springernature.png
         type:ImageObject
      name:University of Chemistry and Technology Prague
      address:
         name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
         type:PostalAddress
      name:University of Chemistry and Technology Prague
      address:
         name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
         type:PostalAddress
      name:University of Chemistry and Technology Prague
      address:
         name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
         type:PostalAddress
      name:University of Chemistry and Technology Prague
      address:
         name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
         type:PostalAddress
      name:University of Chemistry and Technology Prague
      address:
         name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
         type:PostalAddress
ImageObject:
      url:https://www.springernature.com/app-sn/public/images/logo-springernature.png
Person:
      name:Eva Feldeková
      affiliation:
            name:University of Chemistry and Technology Prague
            address:
               name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
               type:PostalAddress
            type:Organization
      name:Kateřina Solichová
      affiliation:
            name:University of Chemistry and Technology Prague
            address:
               name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
               type:PostalAddress
            type:Organization
      name:Šárka Horáčková
      affiliation:
            name:University of Chemistry and Technology Prague
            address:
               name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
               type:PostalAddress
            type:Organization
      name:Monika Kumherová
      affiliation:
            name:University of Chemistry and Technology Prague
            address:
               name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
               type:PostalAddress
            type:Organization
      name:Jan Kyselka
      affiliation:
            name:University of Chemistry and Technology Prague
            address:
               name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
               type:PostalAddress
            type:Organization
      email:[email protected]
PostalAddress:
      name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
      name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
      name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
      name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
      name:Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
WebPageElement:
      isAccessibleForFree:
      cssSelector:.main-content

External Links {🔗}(64)

Analytics and Tracking {📊}

  • Google Tag Manager

Libraries {📚}

  • Clipboard.js
  • Prism.js

CDN Services {📦}

  • Crossref

4.32s.