Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

Meat Science

Volumn 93, Issue 3, 2013, Pages 607-613

  Biscola, V ^a   Todorov, S D ^a   Capuano, V S C ^a   Abriouel, H ^b   Galvez A ^b   Franco, B D G M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF JAÉN   (Spain)

Author keywords

Bacteriocin; Biopreservation; Charqui; Lactococcus lactis subsp. lactis; Spoilage

Indexed keywords

BACTERIOCINS; BIOPRESERVATION; CHARQUI; HALOTOLERANT BACTERIA; ISOLATION AND CHARACTERIZATION; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

AMINO ACIDS; ANTIBIOTICS; BACTERIA; PEPTIDES;

SPOILAGE;

ANTIINFECTIVE AGENT; NISIN; PEPTIDE;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; BRAZIL; CHEMISTRY; DRUG EFFECT; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; SALT TOLERANCE; STAPHYLOCOCCUS AUREUS;

AMINO ACID SEQUENCE; ANIMALS; ANTI-BACTERIAL AGENTS; BRAZIL; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; NISIN; PEPTIDES; SALT-TOLERANCE; STAPHYLOCOCCUS AUREUS;

EID: 84875113707     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.021     Document Type: Article

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