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Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

dc.contributor.authorNespolo, Cassia Reginapt_BR
dc.contributor.authorBrandelli, Adrianopt_BR
dc.date.accessioned2014-08-12T02:10:46Zpt_BR
dc.date.issued2010pt_BR
dc.identifier.issn1517-8382pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/100138pt_BR
dc.description.abstractLactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS). The BLS produced by both isolates showed antimicrobial activity against Listeria monocytogenes, whereas that produced by L. plantarum LCN 17 presented higher stability to different temperature, pH and enzyme treatments. These strains present potential for production of BLS, and for use as starter cultures.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofBrazilian journal of microbiology. São Paulo. Vol. 41, no. 4 (oct./dez. 2010), p. 1009-1018pt_BR
dc.rightsOpen Accessen
dc.subjectLactic acid bacteriaen
dc.subjectBacterias laticaspt_BR
dc.subjectBacteriocinapt_BR
dc.subjectBacteriocin-like substancesen
dc.subjectEwe’s raw milken
dc.subjectQueijo de leite de ovelhapt_BR
dc.subjectBrazilian ovine cheeseen
dc.titleProduction of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheesept_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000921465pt_BR
dc.type.originNacionalpt_BR


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