Bacteriocin production and technological properties of Enterococcus mundtii and Enterococcus faecium strains isolated from sheep and goat colostrum
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
General Veterinary,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11259-023-10080-7.pdf
Reference78 articles.
1. Abanoz HS, Kunduhoğlu B (2018) Antimicrobial activity of a bacteriocin produced by Enterococcus faecalis KT11 against some pathogens and antibiotic-resistant bacteria. Korean J Food Sci Anim Resour 38(5):1064–1079. https://doi.org/10.5851/kosfa.2018.e40
2. Abeijón MC, Medina RB, Katz MB, González SN (2006) Technological properties of Enterococcus faecium isolated from ewe’s milk and cheese with importance for flavour development. Can J Microbiol 52:237–245. https://doi.org/10.1139/w05-136
3. Aguilar-Galvez A, Dubois-Dauphin R, Campos D, Thonart P (2011) Genetic determination and localization of multiple bacteriocins produced by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431. Food Sci Biotechnol 20(2):289–296. https://doi.org/10.1007/s10068-011-0041-6
4. Altınkaynak T, Tuncer Y (2020) Chracterisation of bacteriocin produced by antilisterial Enterococcus mundtii YB6.30 isolated from fermented sucuk. Gıda 45(5):963–976. https://doi.org/10.15237/gida.GD20081
5. Ammar El-TMA, Samar El -SA, Zalma A, El-Sharoud WM (2018) Isolation, technological characterization and safety assessment of potential adjunct cultures of lactic acid bacteria. J Food Dairy Sci 9(1):19–29. Mansoura Univ
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