Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making.

@article{Sarantinopoulos2002BacteriocinPB,
  title={Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making.},
  author={Panagiotis Sarantinopoulos and F Leroy and Efi Leontopoulou and Marina D Georgalaki and George Kalantzopoulos and Effie Tsakalidou and Vuyst Luc De},
  journal={International journal of food microbiology},
  year={2002},
  volume={72 1-2},
  pages={125-36}
}
Bacteriocin production by Enterococcus faecium FAIR-E 198, isolated from Greek Feta cheese, was studied in batch fermentations, under conditions simulating Feta cheese preparation. Maximum enterocin activity and growth rate was obtained in de Man-Rogosa-Sharpe (MRS) broth at 37 degrees C with controlled pH 6.5. The enterocin was produced throughout the growth phase of the microorganism, showing primary metabolite kinetics with a peak activity during the mid-exponential phase. The use of skimmed… CONTINUE READING

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