Biochemical characterization of a bacteriocin-like inhibitory substance produced by Enterococcus faecium MXVK29, isolated from Mexican traditional sausage.

Alvarez-Cisneros, Yenizey M; Fernández, Francisco J; Wacher-Rodarte, Carmen; Aguilar, Manuel B; Sáinz Espuñes, Teresita del Rosario; Ponce-Alquicira, Edith

Alvarez-Cisneros, Yenizey M; Fernández, Francisco J; Wacher-Rodarte, Carmen; Aguilar, Manuel B; Sáinz Espuñes, Teresita del Rosario; Ponce-Alquicira, Edith.

Affiliation

Alvarez-Cisneros YM; Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Colonia Vicentina, 09340 Mexico, DF.

J Sci Food Agric ; 90(14): 2475-81, 2010 Nov.

Article in En | MEDLINE | ID: mdl-20672343

Subject(s)

Antibiosis; Bacteriocins/biosynthesis; Enterococcus faecium/metabolism; Food Microbiology; Listeria/drug effects; Meat Products/microbiology; Peptides/pharmacology; Adaptation, Physiological; Amino Acid Sequence; Endopeptidase K/pharmacology; Enterococcus faecium/growth & development; Hot Temperature; Hydrogen-Ion Concentration; Molecular Sequence Data; Molecular Structure; Peptides/chemistry; Peptides/isolation & purification

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptides / Bacteriocins / Enterococcus faecium / Food Microbiology / Listeria / Meat Products / Antibiosis Type of study: Prognostic_studies Country/Region as subject: Mexico Language: En Journal: J Sci Food Agric Year: 2010 Document type: Article Country of publication: United kingdom

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