Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese

Food Microbiology

Volumn 38, Issue , 2014, Pages 228-239

  Favaro, Lorenzo ^a   Basaglia, Marina ^a   Casella, Sergio ^a   Hue, Isabelle ^b   Dousset, Xavier ^b   Dora Gombossy de Melo Franco, Bernadette ^c   Todorov, Svetoslav Dimitrov ^c  

^a UNIVERSITY OF PADOVA   (Italy)

^b LUNAM UNIVERSITÉ   (France)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Anti Listeria monocytogenes activity; Bacteriocin; Enterococcus faecium; Safety; Virulence; White brine cheese

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIAL PROTEIN; BACTERIOCIN; BRINE; INORGANIC SALT;

ANTI-LISTERIA MONOCYTOGENES ACTIVITY; ARTICLE; BIOSYNTHESIS; CHEESE; CHEMISTRY; DRUG EFFECT; ENTEROCOCCUS FAECIUM; GENETICS; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIOLOGY; SAFETY; VIRULENCE; WHITE BRINE CHEESE;

ANTI-LISTERIA MONOCYTOGENES ACTIVITY; BACTERIOCIN; ENTEROCOCCUS FAECIUM; SAFETY; VIRULENCE; WHITE BRINE CHEESE;

ANTI-BACTERIAL AGENTS; BACTERIAL PROTEINS; BACTERIOCINS; CHEESE; ENTEROCOCCUS FAECIUM; LISTERIA MONOCYTOGENES; SALTS;

EID: 84886255665     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.09.008     Document Type: Article

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