BACTERIOCIN PRODUCTION BY LACTIC-ACID BACTERIA ISOLATED FROM REGIONAL CHEESES - INHIBITION OF FOODBORNE PATHOGENS

被引：34

作者：

FARIAS, ME ^{[1
]}

HOLGADO, AAPD ^{[1
]}

SESMA, F ^{[1
]}

机构：

[1] CONSEJO NACL INVEST CIENT & TECN,CERELA,RA-4000 TUCUMAN,ARGENTINA

来源：

JOURNAL OF FOOD PROTECTION | 1994年 / 57卷 / 11期

关键词：

BACTERIOCIN; ENTEROCOCCI; LACTIC ACID BACTERIA;

D O I：

10.4315/0362-028X-57.11.1013

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：1013 / 1015

页数：3

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