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Enterocin 226NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes
Author(s) -
Villani F.,
Salzano G.,
Sorrentino Elena,
Pepe Olimpia,
Marino P.,
Coppola S.
Publication year - 1993
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1993.tb05142.x
Subject(s) - bacteriocin , listeria monocytogenes , enterococcus faecalis , listeria , skimmed milk , bacteria , microbiology and biotechnology , nisin , food science , strain (injury) , lactic acid , enterococcus faecium , chemistry , biology , antimicrobial , staphylococcus aureus , antibiotics , genetics , anatomy
F. VILLANI, G. SALZANO, E. SORRENTINO, O. PEPE, P. MARINO AND S. COPPOLA. 1993. Enterococcus faecalis 226, isolated from natural whey cultures utilized as starters in the manufacture of mozzarella cheese from water‐buffalo milk, produces a bacteriocin designated enterocin 226NWC. The bacteriocin was isolated from culture supernatant fluids of the producer strain and was active against strains of the same species and Listeria monocytogenes, but not against useful lactic acid bacteria. Enterocin 226NWC is a protein with an apparent molecular weight of about 5800; it is relatively heat‐stable and has a bactericidal mode of action. Listeria monocytogenes, growing in the presence of the enterocin 226NWC producer strain in broth and in reconstituted skim milk, was inhibited.