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Production, recovery and purification of bacteriocins from lactic acid bacteria
TLDR
This review focuses on the production and purification of class I and class II bacteriocins from lactic acid bacteria, with a focus on nisin, which is produced industrially and licensed for use as a food preservative in a partially purified form. Expand
Influence of pH on the production of enterocin 1146 during batch fermentation
TLDR
The production of enterocin 1146, a bacteriocin from Enterococcus faecium DPC1146, was studied during batch fermentation at pH 5, 5.5, 6 and 6.5 to show primary metabolite kinetics and optimal pH for growth was between 6.0 and6.5. Expand
Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
TLDR
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium and a qualitative model for bacteriOCin production is proposed. Expand
Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages
TLDR
Evaluation of composition and evolution of the coagulase‐negative staphylococci communities in two traditionally fermented sausages produced in Basilicata, southern Italy shows positive results. Expand
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
TLDR
A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs) in strains selected for the formulation of starters or adjuncts. Expand
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
TLDR
Investigation of natural whey cultures from 3 different Mozzarella plants showed that acidifying and proteolytic capacity of the strains showed that these activities were widely affected by tempe rature and type of milk (cow or waterbuffalo milk). Expand
Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium. Growth andExpand
A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria
TLDR
Bacteriocin production in TYT media was comparable with that in M17 and MRS, which had a higher peptide content, and TYT30 allowed good production of enterocin 1146 and lactocin D while TYT11 proved acceptable for all the strains tested. Expand
A comparison of methods for the measurement of bacteriocin activity
TLDR
The quantitative assays compared favourably with the classical critical dilution assays for bacteriocins, eliminating the need to dilute to extinction to estimate the titers of bacteriOCin solutions, providing a continuous scale for activity and allowing the calculation of confidence intervals. Expand
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
TLDR
A simple linear model was found to be adequate to explain the relationship between specific bacteriocin production rate and specific growth rate in batch fermentations with initial glucose concentration higher than 20 g L−1. Expand
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