Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives

International Journal of Food Microbiology

Volumn 29, Issue 2-3, 1996, Pages 255-270

  Franz, C M A P ^a   Schillinger, U ^a   Holzapfel, W H ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Bacteriocin; Enterocin 900; Food hygiene; Vegetable products

Indexed keywords

AMYLASE; BACTERIOCIN; CATALASE; CHYMOTRYPSIN A; PEPSIN A; PEPTONE; PROTEINASE; TRYPSIN;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CHROMOSOME; CLOSTRIDIUM BUTYRICUM; CULTURE MEDIUM; ENTEROCOCCUS FAECALIS; FOOD CONTAMINATION; FRUIT; GENE LOCATION; GROWTH CURVE; LACTOBACILLUS; LISTERIA; NONHUMAN; PH; THERMOSTABILITY; YEAST;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BUTYRICUM; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS SAKEI; LISTERIA; OLEACEAE; STREPTOCOCCUS;

EID: 0029991616     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00036-4     Document Type: Article

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