Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 789-796

  Edalatian, Mohammad Reza ^a,b   Habibi Naja, Mohammad Bagher ^b   Mortazavi, Seyed Ali ^b   Alegría, Ángel ^a   Delgado, Susana ^a   Bassami, Mohammad Reza ^b   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Adjunct cultures; Bacteriocins; Cheese starters; Enterocins; Enterococci; Enterococcus spp.; Protective cultures; Traditional cheeses

Indexed keywords

ADJUNCT CULTURES; BACTERIOCINS; ENTEROCINS; ENTEROCOCCI; ENTEROCOCCUS SPP; PROTECTIVE CULTURES;

FOOD PRESERVATIVES; STRAIN;

GENES;

ENTEROCOCCUS; LISTERIA INNOCUA;

EID: 84859729719     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1697-8     Document Type: Article

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