Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal

International Journal of Food Microbiology

Volumn 116, Issue 2, 2007, Pages 239-247

  Albano, Helena ^a   Todorov, Svetoslav D ^b   van Reenen, Carol A ^b   Hogg, Tim ^a   Dicks, Leon M T ^b   Teixeira, Paula ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Alheira fermented sausage; Pediocin like bacteriocins; Pediococcus acidilactici

Indexed keywords

BACTERIOCIN; CATALASE; DNA FRAGMENT; EDETIC ACID; PEDIOCIN; POLYSORBATE 20; POLYSORBATE 80; PRONASE; PROTEINASE K; SODIUM CHLORIDE; TRITON X 100; TRITON X 114; TRYPSIN; UREA;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; CELL ADHESION; CELL GROWTH; ENTEROCOCCUS FAECIUM; FERMENTATION; LISTERIA INNOCUA; MEAT; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS ACIDILACTICI; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PORTUGAL;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIBIOSIS; BACTERIOCINS; CONSUMER PRODUCT SAFETY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA; MEAT PRODUCTS; MOLECULAR WEIGHT; PEDIOCOCCUS; PORTUGAL; TIME FACTORS;

ENTEROCOCCUS FAECIUM; LISTERIA INNOCUA; PEDIOCOCCUS ACIDILACTICI;

EID: 33947593420     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.01.011     Document Type: Article

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