Bioactive Enterococci Isolated from Slovak Ewes’ Lump Cheese

Bioactive Enterococci Isolated from Slovak Ewes’ Lump Cheese

Enterococci are widespread organisms; some of their properties are desired in dairy industry. They can produce antimicrobial proteinaceous substances (enterocins) linked to food biopreservation. This study focused on bioactive Enterococcus faecium and Enterococcus faecalis strains from Slovak ewes’...

Full description

Bibliographic Details
Main Authors: Lauková A., Strompfová V., Szabóová R., Slottová A., Tomáška M., Kmeť V., Kološta M.
Format: Article
Language:English
Published: Sciendo 2016-12-01
Series:Scientia Agriculturae Bohemica
Subjects:
dairy product
enterococcus sp.
enterocin
gene
inhibition
Online Access:https://doi.org/10.1515/sab-2016-0027

Similar Items

Similar Items