Bioactive Enterococci Isolated from Slovak Ewes’ Lump Cheese (original) (raw)
Abstract
Enterococci are widespread organisms; some of their properties are desired in dairy industry. They can produce antimicrobial proteinaceous substances (enterocins) linked to food biopreservation. This study focused on bioactive
Figures (3)
Table 1. Sequences of the primer pairs (F — forward; R — reverse) used for PCR amplification of the structural genes of enterocins (Ent) A, P. B, and L50B
Table 2. Enterocins genes and bacteriocin activity of hemolysis and gelatinase negative Enterococcus faecium strains Ents = enterocins, Bc activity = bacteriocin-enterocin-like activity, ng = negative (no growth inhibition) Enterococcus faecium strains were hemolysis and gelatinase negative “Enterococcus avium EAS — our laboratory, Listeria monocytogenes CCM4699 — Czech Culture Collection, Brno, Czech Republic; inhibition zones in the range 10-20 mm
Table 3. Enterocins genes and bacteriocin activity of hemolysis and gelatinase negative Enterococcus faecalis strains Ents = enterocins, Bc activity = bacteriocin-enterocin activity, ng = negative or no inhibition “growth of EA5 was inhibited (zones size > 10 mm), “*Listeria innocua LMG 13568 (University of Ghent/Laboratory of Microbiology, Ghent, Belgium; inhibition zones 12 mm)
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- Corresponding Author: MVDr. Andrea L a u k o v á , CSc., Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, Slovak Republic, phone: + 421 557 922 964, e-mail: laukova@saske.sk