期刊
FOOD MICROBIOLOGY
卷 38, 期 -, 页码 228-239出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2013.09.008
关键词
Enterococcus faecium; Bacteriocin; Anti-Listeria monocytogenes activity; Safety; Virulence; White brine cheese
资金
- Assegno di ricerca Senior grant from University of Padova (PD, Italy)
- CNPq [310203/2010-4]
- FAPESP [2012/11571-6]
- Progetto di Ateneo (University of Padova, Italy) [CPDA102570]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [12/11571-6] Funding Source: FAPESP
Four LAB strains, isolated from Bulgarian home made white brine cheese, were selected for their effective inhibition against Listeria monocytogenes. According to their biochemical and physiological characteristics, the strains were classified as members of Enterococcus genus, and then identified as Enterococcus faecium by 16S rDNA sequencing. Their bacteriocin production and inhibitory spectrum were evaluated together with the occurrence of several bacteriocin genes (entA, entB, entP, entL50B). Their virulence potential and safety was assessed both using PCR targeted to the genes gelE, hyl, asa1, esp, cylA, efaA, ace, vanA, vanB, hdc1, hdc2, tdc and odc and by phenotypical tests for antibiotic resistance, gelatinase, lipase, DNAse and alpha- and beta-haemolysis. The E. faecium strains harboured at least one enterocin gene while the occurrence of virulence, antibiotic resistance and biogenic amines genes was limited. Considering their strong antimicrobial activity against L monocytogenes strains, the four E. faecium strains exhibited promising potential as bio-preservatives cultures for fermented food productions. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据