Characteristic of Two Bacteriocin-Producing Enterococcus Strains

ABSTRACT

Two newly isolated strains from yellow cheese identified as Enterococcus was screened for bacteriocin activity. It was found that the tested strains displayed a broad spectrum activity, even against Gram-negative bacterial species. The agents were proven to be of protein nature by treatment with proteinase K. High temperature treatment revealed strong thermostable properties of the molecule.

Keywords:

• antibacterial activity
• Enterococcus
• thermostable bacteriocin