Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens.

Farias, Maria E; DE Ruiz Holgado, Aida A P; Sesma, Fernando

Farias, Maria E; DE Ruiz Holgado, Aida A P; Sesma, Fernando.

Afiliação

Farias ME; Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, 4000 Tucumán, Argentina.
DE Ruiz Holgado AAP; Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, 4000 Tucumán, Argentina.
Sesma F; Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, 4000 Tucumán, Argentina.

J Food Prot ; 57(11): 1013-1015, 1994 Nov.

Article em En | MEDLINE | ID: mdl-31121718

RESUMO

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus . These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

Palavras-chave

Bacteriocin; enterococci; lactic acid bacteria

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Prot Ano de publicação: 1994 Tipo de documento: Article País de afiliação: Argentina País de publicação: Estados Unidos

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