The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

Author:

Aguilar-Galvez Ana,Guillermo Sandra,Dubois-Dauphin Robin,Campos David,Thonart Philippe

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Reference35 articles.

1. Aguilar-Galvez A, Dubois-Dauphin R, Ghalfi H, Campos D, Thonart P (2009) Description of two Enterococcus strains isolated from traditional Peruvian artisanal-produced cheeses with a bacteriocin-like inhibitory activity. Biotechnol Agron Soc Environ 13(3):349–356

2. Aguilar-Galvez A, Dubois-Dauphin R, Campos D, Thonart P (2011) Genetic determination and localization of multiple bacteriocin produced by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431. Food Sci Biotecchnol. in press

3. Barefoot S, Klaenhammer T (1983) Detection and activity of lactacin B, a bacteriocin produced by Lactobacillis acidophilus. Appl Environ Microbiol 45(6):1808–1815

4. Bellomo G, Mangiagle A, Nicastro L, Frigerio G (1980) A controlled double-blind study of SF68 strain as a new biological preparation for the treatment of diarrhoea in pediatrics. Curr Ther Res 28:927–936

5. Bennik M, Vanloo B, Brasseur R, Gorris L, Smid E (1998) A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms. Biochim Biophys Acta 1373:47–58

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