SAFETY EVALUATION OF ENTEROCIN B PRODUCER ENTEROCOCCUS FAECALIS MYE58 STRAIN ISOLATED FROM RAW MILK
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چکیده
منابع مشابه
Safety Evaluation of Enterocin Producer Enterococcus sp. Strains Isolated from Traditional Turkish Cheeses.
The purpose of this study was to determine the antimicrobial activity and occurrence of bacteriocin structural genes in Enterococcus spp. isolated from different cheeses and also investigate some of their virulence factors. Enterococcus strains were isolated from 33 different cheeses. Enterococcus faecium (6 strains) and Enterococcus faecalis (5 strains) enterocin-producing strains were identif...
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Screening of lactic acid bacteria (LAB) from Tunisian raw bovine milk has resulted in the isolation of an Enterococcus italicus strain designated as GGN10, which has demonstrated a bacteriocin-like activity against Listeria spp. Antibacterial activity in the culture supernatant was lost after treatment with proteolytic enzymes, whereas it was stable over a wide range of pH (2–10). The treatment...
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Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be produc...
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Background & objectives: Safety control of traditional raw milk cheese such as Pot cheese is of special importance. Although enterococci can play beneficial probiotic or technological properties in cheese and their use in food is the subject of debate due to evidence of pathogenicity and antibiotic resistance. Method: In the present study, after isolation and morphological and biochemical iden...
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ژورنال
عنوان ژورنال: GIDA / THE JOURNAL OF FOOD
سال: 2014
ISSN: 1300-3070,1309-6273
DOI: 10.15237/gida.gd14023