References
- Abriouel, H., Ben Omar, N., Lucas, R., Martínez-Cañamero, M., & Gálvez, A. (2006). Bacteriocin production, plasmid content and plasmid location of enterocin P structural gene in enterococci isolated from food sources. Letters in Applied Microbiology, 42, 331–337.
- Alegría, Á., Delgado, S., Roces, C., López, B., & Mayo, B. (2010). Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk. International Journal of Food Microbiology, 143, 61–66.
- Andrighetto, C., Borney, F., Barmaz, A., Stefanon, B., & Lombardi, A. (2002). Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses. International Dairy Journal, 12, 141–144.
- Ben Omar, N., Castro, A., Lucas, R., Abriouel, H., Yousif, N.M.K., Franz, C.M.A.P., … Gálvez, A. (2004). Functional and safety aspects of enterococci isolated from different Spanish foods. Systematic and Applied Microbiology, 27, 118–130.
- Callewaert, R., Hugas, M., & De Vuyst, L. (2000). Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. International Journal of Food Microbiology, 57, 33–42.
- Callon, C., Saubusse, M., Didienne, R., Buchin, S., & Montel, M.C. (2011). Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese. International Journal of Food Microbiology, 145, 379–389.
- Campos, C.A., Rodríguez, Ó., Calo-Mata, P., Prado, M., & Barros-Velázquez, J. (2006). Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Research International, 39, 356–364.
- Čanžek Majhenič, A. (2006). Enterococci: Yin–Yang microbes. Mljekarstvo, 56, 5–20.
- Casaus, P., Nilsen, T., Cintas, L.M., Nes, I.F., Hernández, P.E., & Holo, H. (1997). Enterocin B, a new bacteriocin from Enterococcus faecium TI36 which can act synergistically with enterocin A. Microbiology, 143, 2287–2294.
- Chahad, O.B., El Bour, M., Calo-Mata, P., Boudabous, A., & Barros-Velàzquez, J. (2012). Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products. Research in Microbiology, 163, 44–54.
- Cintas, L.M., Casaus, P., Herranz, C., Håvarstein, L.S., Holo, H., Hernández, P.E., & Nes, I.F. (2000). Biochemical and genetic evidence that Enterococcus faecium L50 produces enterocins L50A and L50B, the sec-dependent enterocin P, and a novel bacteriocin secreted without an N-terminal extension termed enterocin Q. Journal of Bacteriology, 182, 6806–6814.
- Cleveland, J., Montville, T.J., Nes, I.F., & Chikindas, M.L. (2001). Bacteriocins: Safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71, 1–20.
- Delbes-Paus, C., Dorchies, G., Chaabna, Z., Callon, C., & Montel, M.C. (2010). Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk community. Food Microbiology, 27, 924–932.
- De Vuyst, L., Foulquié Moreno, M.R., & Revets, H. (2003). Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins. International Journal of Food Microbiology, 84, 299–318.
- Du Toit, M., Franz, C.M.A.P., Dick, L.M.T., & Holzapfel, W.H. (2000). Preliminary characterization of bacteriocins produced by Enterococcus faecium and Enterococcus faecalis isolated from pig faeces. Journal of Applied Microbiology, 88, 482–494.
- Ennahar, S., & Deschamps, N. (2000). Anti-Listeria effect of enterocin A, produced by cheese-isolated Enterococcus faecium EFM01, relative to other bacteriocins from lactic acid bacteria. Journal of Applied Microbiology, 88, 449–457.
- Gálvez, A., Abriouel, H., López, R.L., & Ben Omar, N. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120, 51–70.
- Germond, J.-E., Lapierre, L., Delley, M., Mollet, B., Felis, G.E., & Dellaglio, F. (2003). Evolution of the bacterial species Lactobacillus delbrueckii: A partial genomic study with reflections on prokaryotic species concept. Molecular Biology and Evolution, 20, 93–104.
- Ghrairi, T., Frere, J., Berjeaud, J.M., & Manai, M. (2008). Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese. Food Control, 19, 162–169.
- Giraffa, G. (2003). Functionality of enterococci in dairy products. International Journal of Food Microbiology, 88, 215–222.
- Iacumin, L., Comi, G., Cantoni, C., & Cocolin, L. (2006). Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis. Meat Science, 74, 281–288.
- Javed, A., Masud, T., Ain, Q., Imran, M., & Maqsood, S. (2011). Enterocins of Enterococcus faecium, emerging natural food preservatives. Annals of Microbiology, 61, 699–708.
- Jensen, M.P., Ardö, Y., & Vogensen, F.K. (2009). Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains. Letters in Applied Microbiology, 49, 396–402.
- Joosten, H.M.L.J., Nuñez, M., Devreese, B., Van Beeumen, J., & Marugg, J.D. (1996). Purification and characterization of enterocin 4, a bacteriocin produced by Enterococcus faecalis INIA 4. Applied and Environmental Microbiology, 62, 4220–4223.
- Joosten, H.M.L.J., Rodríguez, E., & Nuñez, M. (1997). PCR detection of sequences similar to the AS-48 structural gene in bacteriocin-producing enterococci. Letters in Applied Microbiology, 24, 40–42.
- Kawamoto, S., Shima, J., Sato, R., Eguchi, T., Ohmomo, S., Shibato, J., … Sameshima, T. (2002). Biochemical and genetic characterization of Mundticin KS, an antilisterial peptide produced by Enterococcus mundtii NFRI 7393. Applied and Environmental Microbiology, 68, 3830–3840.
- Khan, H., Flint, S., & Yu, P.-L. (2010). Enterocins in food preservation. International Journal of Food Microbiology, 141, 1–10.
- Mancuso, M., Avendaño-Herrera, R., Zaccone, R., Toranzo, A.E., & Margariños, B. (2007). Evaluation of different DNA-based fingerprinting methods for typing Photobacterium damselae ssp. Piscicida. Biological Research, 40, 85–92.
- Martín-Platero, A.M., Valdivia, E., Maqueda, M., & Martínez-Bueno, M. (2009). Characterization and safety evaluation of enterococci isolated from Spanish goats’ milk cheeses. International Journal of Food Microbiology, 132, 24–32.
- Moraes, P.M., Perin, L.M., Tassinari Ortolani, M.B., Yamazi, A.K., Viçosa, G.N., & Nero, L.A. (2010). Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential. LWT – Food Science and Technology, 43, 1320–1324.
- Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A., & Lodi, R. (2006). Technological and molecular characterisation of enterococci isolated from north–west Italian dairy products. International Dairy Journal, 16, 867–875.
- Morandi, S., Brasca, M., & Lodi, R. (2011). Technological, phenotypic and genotypic characterization of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese. Dairy Science & Technology, 91, 341–359.
- Ogier, J.-C., & Serror, P. (2008). Safety assessment of dairy microorganisms: The Enterococcus genus. International Journal of Food Microbiology, 126, 291–301.
- O’Sullivan, L., Ross, R.P., & Hill, C. (2002). Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie, 84, 593–604.
- Psoni, L., Kotzamanidis, C., Yiangou, M., Tzanetakis, N., & Litopoulou-Tzanetaki, E. (2007). Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese. International Journal of Food Microbiology, 114, 211–220.
- Riley, M.A., & Wertz, J.E. (2002). Bacteriocins: Evolution, ecology, and application. Annual Review of Microbiology, 56, 117–137.
- Saavedra, L., Minahk, C., Martins, P., de Ruiz Holgado, A.P., & Sesma, F. (2004). Enhancement of the enterocin CRL35 activity by a synthetic peptide derived from the NH2-terminal sequence. Antimicrobial Agents and Chemotherapy, 48, 2778–2781.
- Serio, A., Paparella, A., Chaves-López, C., Corsetti, A., & Suzzi, G. (2007). Enterococcus populations in Pecorino Abruzzese cheese: Biodiversity and safety aspects. Journal of Food Protection, 70, 1561–1568.
- Sip, A., Wieçkowicz, M., Olejnik-Schmidt, A., & Grajek, W. (2012). Anti-Listeria activity of lactic acid bacteria isolated from golka, a regional cheese produced in Poland. Food Control, 26, 117–124.
- Strompfová, V., Lauková, A., Simonová, M., & Marciňáková, M. (2008). Occurrence of the structural enterocin A, P, B, L50B genes in enterococci of different origin. Veterinary Microbiology, 132, 293–301.
- Theppangna, W., Murase, T., Tokumaru, N., Chikumi, H., Shimizu, E., & Otsuki, K. (2007). Screening of the enterocin genes and antimicrobial activity against pathogenic bacteria in Enterococcus strains obtained from different origins. Journal of Veterinary Medical Science, 69, 1235–1239.
- Valenzuela, A.S., Ben Omar, N., Abriouel, H., Lucas López, R., Veljovic, K., Martínez Cañamero, M., … Gálvez, A. (2009). Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin. Food Control, 20, 381–385.