Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens
- 1 November 1994
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 57 (11) , 1013-1015
- https://doi.org/10.4315/0362-028x-57.11.1013
Abstract
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.Keywords
This publication has 0 references indexed in Scilit: