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

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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: BACTERIOCIN; ENTEROCOCCI; LACTIC ACID BACTERIA

Document Type: Research Article

Affiliations: Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, 4000 Tucumán, Argentina

Publication date: November 1, 1994

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