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Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

2001-04-01

Abstract excerpt

Enterococcus faecium P21 isolated from a Spanish dry-fermented sausage shows a narrow antimicrobial activity against closely related lactic acid bacteria and strong antimicrobial activity against spoilage and foodborne Gram-positive pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and Clostridium botulinum The antimicrobial activity is produced during growth in MRS...

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Literature Corpus work
e2c7de6f-3d77-5e8e-a083-eeea6d1a6d19
DOI
10.1006/fmic.2000.0382
Open publication

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Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin BDOI 10.1006/fmic.2000.0382
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