Antibacterial potential of Enterococcus faecium strains isolated from ewes' milk and cheese
The study was conducted to evaluate the antibacterial activity of three bacteriocin-producing Enterococcus faecium strains (TW15, TW20 and TW22) isolated from ewes' milk and cheese sampled in the Patagonian region of Argentina. The strains were tested against spoilage and pathogens microorganis...
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2012
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| 100 | 1 | |a Rivas, F.P. | |
| 245 | 1 | 0 | |a Antibacterial potential of Enterococcus faecium strains isolated from ewes' milk and cheese |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Campos, C.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Comandante Güiraldes s/n, Ciudad Universitaria, 1428, C.A.B.A., Argentina; email: carmen@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The study was conducted to evaluate the antibacterial activity of three bacteriocin-producing Enterococcus faecium strains (TW15, TW20 and TW22) isolated from ewes' milk and cheese sampled in the Patagonian region of Argentina. The strains were tested against spoilage and pathogens microorganisms showing antimicrobial activity towards 4 strains of Listeria monocytogenes, one strain of Listeria innocua and 2 strainsof Staphylococcus aureus. E.faecium TW15, E.faecium TW20 and E.faecium TW22 were sensitive to vancomycin. Furthermore, investigation of virulence factors revealed the absence of the genes encoding them. The bacteriocin-like substances (BLISs) produced by the 3 strains were thermostable, pH resistant and canbe expressed even in the presence of NaCl (3.0. g/100. g). Moreover, they prove to have a bactericidal mode of action. Results from physicochemical and biochemical characteristics of BLIS produced by these. E.faecium strains make them potential candidates to aid in preservation of foods. © 2011 Elsevier Ltd. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad Nacional del Litoral | ||
| 536 | |a Detalles de la financiación: Universidad Nacional del Centro de la Provincia de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: The support of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET); Agencia Nacional de Promoción Científica y Tecnológica de la República Argentina (ANPYCT); Universidad Nacional de Buenos Aires (UBA); Universidad Nacional del Chaco Austral (UNCAUS) is gratefully acknowledged. | ||
| 593 | |a Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral, Cdte, Fernández 755, Sáenz Peña, Chaco, 3700, Argentina | ||
| 593 | |a Cátedra de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Nacional de la Patagonia San Juan Bosco, Sede Trelew Roca 115, 1 Piso, 9100, Trelew, Chubut, Argentina | ||
| 593 | |a Departamento de Industrias, Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Comandante Güiraldes s/n, Ciudad Universitaria, C.A.B.A., 1428, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas Y Tecnicas de la Republica Argentina (CONICET), Argentina | ||
| 690 | 1 | 0 | |a BACTERIOCIN-LIKE SUBSTANCES |
| 690 | 1 | 0 | |a ENTEROCOCCI |
| 690 | 1 | 0 | |a EWES' CHEESE |
| 690 | 1 | 0 | |a EWES' MILK |
| 690 | 1 | 0 | |a FOOD BIOPRESERVATION |
| 690 | 1 | 0 | |a ANTI-BACTERIAL ACTIVITY |
| 690 | 1 | 0 | |a ANTI-MICROBIAL ACTIVITY |
| 690 | 1 | 0 | |a BACTERIOCIN-LIKE SUBSTANCES |
| 690 | 1 | 0 | |a BIOCHEMICAL CHARACTERISTICS |
| 690 | 1 | 0 | |a ENTEROCOCCI |
| 690 | 1 | 0 | |a ENTEROCOCCUS FAECIUM STRAINS |
| 690 | 1 | 0 | |a EWES' MILK |
| 690 | 1 | 0 | |a FOOD BIOPRESERVATION |
| 690 | 1 | 0 | |a GENES ENCODING |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 690 | 1 | 0 | |a MODE OF ACTION |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a VANCOMYCIN |
| 690 | 1 | 0 | |a VIRULENCE FACTORS |
| 690 | 1 | 0 | |a BACILLI |
| 690 | 1 | 0 | |a BIOMATERIALS |
| 690 | 1 | 0 | |a FOOD PRESERVATION |
| 690 | 1 | 0 | |a LISTERIA |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a PATHOGENS |
| 690 | 1 | 0 | |a SODIUM CHLORIDE |
| 690 | 1 | 0 | |a STRAIN |
| 690 | 1 | 0 | |a ENTEROCOCCUS |
| 690 | 1 | 0 | |a ENTEROCOCCUS FAECIUM |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 651 | 4 | |a ARGENTINA | |
| 650 | 1 | 7 | |2 spines |a GENES |
| 700 | 1 | |a Castro, M.P. | |
| 700 | 1 | |a Vallejo, M. | |
| 700 | 1 | |a Marguet, E. | |
| 700 | 1 | |a Campos, C.A. | |
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