| dc.contributor.author |
Paramithiotis, S |
en |
| dc.contributor.author |
Vlontartzik, E |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:53:02Z |
|
| dc.date.available |
2014-06-06T06:53:02Z |
|
| dc.date.issued |
2014 |
en |
| dc.identifier.issn |
11201770 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6320 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-84898019862&partnerID=40&md5=16806011f8bd00345fd280ab7af873c6 |
en |
| dc.subject |
Enterocins |
en |
| dc.subject |
Enterococcus faecium |
en |
| dc.subject |
Spontaneously fermented sausages |
en |
| dc.title |
Enterocin production by enterococcus faecium strains isolated from greek spontaneously fermented sausages |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
2014 |
en |
| heal.abstract |
The aim of this study was to assess enterocin production by 22 Enterococcus faecium strains previously isolated from spontaneously fermented sausages. Enterocins production exhibited similar kinetics with most other bacteriocins produced by lactic acid bacteria and a rather limited antimicrobial spectrum. Occurrence of multiple genes encoding for different enterocins seemed to be a common feature. The enterocins were heat stable and the antimicrobial activity was retained over a wide range of pH values and chemicals, some of which are frequently used in fermented meat products. |
en |
| heal.publisher |
Chiriotti Editori |
en |
| heal.journalName |
Italian Journal of Food Science |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
26 |
en |
| dc.identifier.spage |
12 |
en |
| dc.identifier.epage |
17 |
en |