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- Olvera-García, Myrna, et al. Show all 3 Authors
- Applied microbiology and biotechnology 2018 v.102 no.5 pp. 2251-2267
- Enterococcus; Listeria monocytogenes; aminoglycosides; antibiotic resistance; antibiotics; bacteriocins; biofilm; bioinformatics; carboxylic ester hydrolases; cheeses; cross infection; fermented foods; flavor; genes; genomics; high-throughput nucleotide sequencing; macrolides; microorganisms; odors; pathogenicity islands; peptidoglycans; proteolysis; traditional technology; virulence; virulent strains
- ... Enterococcus spp. are present in the native microbiota of many traditional fermented foods. Their ability to produce antibacterial compounds, mainly against Listeria monocytogenes, has raised interest recently. However, there is scarce information about their proteolytic and lipolytic potential, and their biotechnological application is currently limited because enterococcal strains have been rela ...
- Olvera-García, Myrna, et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.59 no.1 pp. 26-34
- Enterococcus faecalis; Enterococcus faecium; N-acetylmuramoyl-L-alanine amidase; Pseudomonas aeruginosa; Salmonella Typhimurium; Staphylococcus aureus; Yersinia enterocolitica; agar; antibacterial properties; bacteria; cheeses; food preservation; manufacturing; molecular weight; proteins; raw milk; ribosomal DNA; starter cultures; traditional technology
- ... Several Enterococci were isolated from Cotija cheese, which is a Mexican farmhouse-made product prepared from whole raw milk. No thermal step, neither starter cultures, are used in its manufacturing process. From the isolated strains two were outstanding for their extracellular lytic activity against Staphylococcus aureus, and were identified by 16S rDNA sequencing as Enterococcus faecalis and Ent ...