Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese-Reference-Cited by-同舟云学术

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Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese

Published:2018-05-18 Issue:6 Volume:68 Page:383-398
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Gutiérrez-Cortés Carolina^ORCID,Suarez Héctor,Buitrago Gustavo,Nero Luis Augusto,Todorov Svetoslav Dimitrov

Funder

COLCIENCIAS - Departamento Administrativo de Ciencia, Tecnología e Innovación – Colombia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/article/10.1007/s13213-018-1345-z/fulltext.html

Reference63 articles.

1. Abbasiliasi S, Tan JS, Tengku Ibrahim TA, Bashokouh F, Ramakrishnan NR, Mustafa S, Ariff AB (2017) Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Adv 7:29395–29420. https://doi.org/10.1039/c6ra24579j

2. Albano H, Todorov SD, van Reenen CA, Hogg T, Dicks LMT, Teixeira P (2007) Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int J Food Microbiol 116:239–247. https://doi.org/10.1016/j.ijfoodmicro.2007.01.011

3. Ammor S, Tauveron G, Dufour E, Chevallier I (2006) Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 1—screening and characterization of the antibacterial compounds. Food Control 17:454–461. https://doi.org/10.1016/j.foodcont.2005.02.006

4. Anastasiadou S, Papagianni M, Filiousis G, Ambrosiadis I, Koidis P (2008) Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: production conditions, purification and characterization. Bioresour Technol 99:5384–5390. https://doi.org/10.1016/j.biortech.2007.11.015

5. Biscola V, Todorov SD, Capuano VSC, Abriouel H, Gálvez A, Franco BDGM (2013) 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 Sci 93:607–613. https://doi.org/10.1016/j.meatsci.2012.11.021

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