Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood.

@article{Pinto2009CharacterizationOA,
  title={Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood.},
  author={Ana Lu{\'i}sa Pinto and Melissa Lemes Fernandes and Cristina Maria Henrique Pinto and Helena Albano and Fernanda Castilho and Paula Teixeira and Paul A. Gibbs},
  journal={International journal of food microbiology},
  year={2009},
  volume={129 1},
  pages={
          50-8
        }
}
This work had as main objectives to characterize two bacteriocins produced by lactic acid bacteria (LAB) previously isolated from non-fermented seafood, in order to evaluate their potential as new food protective agents. The two bacteriocinogenic isolates were identified by Polymerase Chain Reaction (PCR) using genus- and species-specific primers, and confirmed by 16S rDNA sequencing, as Enterococcus faecium and Pediococcus pentosaceus. The antimicrobial spectrum of each strain included several… CONTINUE READING

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