Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese

Journal of Applied Microbiology

Volumn 113, Issue 2, 2012, Pages 318-328

  Moraes, P M ^a   Perin, L M ^a   Todorov, S D ^b   Silva, A ^a   Franco, B D G M ^b   Nero, Luís Augusto ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bacteriocins; Cheese; Enterococcus; Milk; PCR; RAPD; Virulence

Indexed keywords

BLOOD;

BACTERIOCIN PRODUCTION; BACTERIOCINS; ENTEROCIN; ENTEROCOCCUS; LANTIBIOTICS; MILK; PCR; RAPD; RAW MILK; VIRULENCE;

GENES;

BACTERIOCIN; DNA 16S; LANTIBIOTIC; RIBOSOME DNA; VIRULENCE FACTOR;

BACTERIUM; DNA FINGERPRINTING; INHIBITION; MILK; MOLECULAR ANALYSIS; PHENOTYPE; POLYMERASE CHAIN REACTION; VIRULENCE;

ARTICLE; BACTERIAL GENE; BACTERIAL VIRULENCE; BACTERIUM ISOLATE; CHEESE; DAIRY PRODUCT; DNA FINGERPRINTING; ENTEROCOCCUS; GENOTYPE; MILK; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA;

ENTEROCOCCUS;

EID: 84863998759     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2012.05341.x     Document Type: Article

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