Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.

@article{Albano2007CharacterizationOT,
  title={Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.},
  author={H. Albano and S. Todorov and C. V. van Reenen and T. Hogg and L. Dicks and P. Teixeira},
  journal={International journal of food microbiology},
  year={2007},
  volume={116 2},
  pages={
          239-47
        }
}
Lactic acid bacteria were isolated from "Alheira" sausages that have been sampled from different regions in Portugal. The sausages were produced according to different recipes and with traditional starter cultures. Two isolates (HA-6111-2 and HA-5692-3) from different sausages were identified as strains of Pediococcus acidilactici. Each strain produces a bacteriocin, designated as bacHA-6111-2 and bacHA-5692-3. Both bacteriocins are produced at low levels after 18 h of growth in MRS broth (3200… Expand
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