15 research outputs found
Avaliação in vitro da atividade inibitória de Lactobacillus spp., isolados do inglúvio e cecos de aves sobre Salmonella
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Inhibition of Listeria monocytogenes by bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401
No full textDetection and antimicrobial spectrum of a bacteriocin-like substance produced by Enterococcus faecium CCM4231
No full textPartial characterization and cloning of leuconocin J, a bacteriocin produced by Leuconostoc
No full textSalivacin 140, a novel bacteriocin from Lactobacillus salivarius subsp. salicinius T140 active against pathogenic bacteria
No full textCharacterization of a bacteriophage for Carnobacterium divergens NCFB 2763 by host specificity and electron microscopy
No full textPartial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
No full textBacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100ºC. The bacteriocins could be stored at -20ºC for at least 45 days, at 4ºC for 20 days and at 37ºC for 5 days
Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity
No full textPartial characterization of a bacteriocin produced by Lactobacillus delbrueckii subsp. lactis UO004, an intestinal isolate with probiotic potential
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