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Technological properties and safety evaluation of bacteriocinogenic Enterococcus strains isolated from raw meat and traditional meat products in Türkiye.

BMC microbiology - 7 Apr 2026

Geniş Burak, Tuncer Yasin

Abstract excerpt

OBJECTIVE: This study aimed to isolate bacteriocin-producing lactic acid bacteria (LAB) from raw meat and traditional Turkish meat products and to evaluate their technological properties and safety for potential use as starter cultures in the meat industry. METHODS: Presumptive LAB were screened for bacteriocin production using indicator strains, and the proteinaceous nature of the antibacterial compounds was...

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Identifiers

PMID: 41947047
DOI: 10.1186/s12866-026-05001-y
PMCID: PMC13192141

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026.

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