Title:	Characterization of bacteriocin production, safety and technological potential of two Enterococcus faecium stains isolated from Brazilian Artisanal Cheeses.
Authors:	SANTOS, K. M. O. dos VIEIRA, A. D. S. OLIVEIRA, J. da ROCHA, C. R. C. LOPES, A. C. S. BRUNO, L. M. BORGES, M. de F. FRANCO, B. D. G. M. TODOROV, S.
Affiliation:	KARINA MARIA OLBRICH DOS SANTOS, CNPC; Antonio D. S. Vieira, University of Sao Paulo (USP) - São Paulo, SP, Brazil; Jacqueline da Oliveira; Cíntia R. C. Rocha, Universidade Federal de Pernambuco (UFPE) - Recife, PE, Brasil; Ana C. S. Lopes, UFPE - Recife, PE, Brasil; LAURA MARIA BRUNO, CNPAT; MARIA DE FATIMA BORGES, CNPAT; Bernadette D. G. M. Franco; Svetoslav Todorov, USP - São Paulo, SP, Brazil.
Date Issued:	2013
Citation:	In: IAFP ANNUAL MEETING, 2013, Charlotte, North Carolina. Abstracts... Des Moines: International Association for Food Protection, 2013. Ref. P2-117.
Thesagro:	Tecnologia de alimento Coalho
NAL Thesaurus:	Enterococcus faecalis Enterococcus faecium Lactic acid bacteria
Keywords:	Produção artesanal Queijo artesanal Anti-Listeriamonocytogenes activity Bacteriocin-like substance Bactérias láticas Cheese Bacteriocin
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPC)