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Caractérisation biochimique et génétique d'Enterocine P, une nouvelle bactériocine secondairement dépendante d'Enterococcus faecium P13 avec un large spectre antimicrobien.

Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.

Auteurs : CINTAS L. M., CASAUS P., HAVARSTEIN L. S., HERNANDEZ P. E., NES I. F.

Type d'article : Article

Résumé

Enterocin P. is a new bacteriocin produced by Enterococcus faecium P13 isolated from a Spanish dry-fermented sausage. Enterocin P inhibited most of tested spoilage and food-borne gram-positive pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and Clostridium botulinum. Enterocin P is produced during growth in MRS broth from 16 to 45 deg C; it is heat-resistant and can withstand exposure to pH between 2.0 and 11.0, freeze-thawing, lyophilization, and long-term storage at 4 and -20 deg C. Enterocin P shows a strong antilisterial activity and has the consensus sequence found in the pediocin-like bacteriocins; however, enterocin P is processed and secreted by the sec-dependent pathway.

Détails

  • Titre original : Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.
  • Identifiant de la fiche : 1998-3538
  • Langues : Anglais
  • Source : Appl. environ. Microbiol. - vol. 63 - n. 11
  • Date d'édition : 11/1997

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