NDLI: Enterocins of Enterococcus faecium, emerging natural food preservatives

Content Provider	Springer Nature Link
Author	Javed, Adeel Masud, Tariq Ain, Qurat Imran, Mohmmad Maqsood, Shabana
Copyright Year	2011
Abstract	Enterococci are distinct lactic acid bacteria, and also natural inhabitants of human and animal intestinal tracts. They may enter food products during processing through direct or indirect contamination and are mostly present in fermented food products, such as cheese, sausages, olives, etc. Nowadays, they are extensively studied for the production of bacteriocins (enterocins), which prevent the growth of many food-borne and spoilage-causing pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Pseudomonas spp., Bacillus spp. and Clostridium spp. Enterocins belong to class I, class IIa, class IIc, and class III of bacteriocins. Enterocins can be used in different food products in order to enhance their shelf life because they are heat stable and show activity over wide pH range. Enterocins are effective as well as safe to be used in the food system because they are "generally recognized as safe" (GRAS). Enterococcus faecium and Enterococcus faecalis are the predominant bacteriocin-producing species of Enterococcus in food products. The following review is focused on the bacteriocin-producing strains of Enterococcus faecium isolated from different traditional fermented food products. The aim of this review is to cover general features of the enterocins of Enterococcus faecium, the attempts made to purify them, and their potential application in different food products to improve their overall safety.
Starting Page	699
Ending Page	708
Page Count	10
File Format	PDF
ISSN	15904261
Journal	Annals of Microbiology
Volume Number	61
Issue Number	4
e-ISSN	18692044
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-02-24
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Enterococcus faecium Enterocin Bacteriocin Food preservation Fungus Genetics Applied Microbiology Microbiology Microbial Genetics and Genomics Microbial Ecology Medical Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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Cloning, production and expression of the bacteriocin enterocin A produced by Enterococcus faecium PLBC21 in Lactococcus lactis

Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential

Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

Isolation and preliminary characterisation of bacteriocin produced by Enterococcus faecium GHB21 isolated from Algerian paste of dates “ghars”

Isolation and characterization of a new bacteriocin, termed enterocin M, produced by environmental isolate Enterococcus faecium AL41

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

Increased production of bacteriocin ST4SA byEnterococcus mundtii ST4SA in modified corn steep liquor

Probiotic potential of bacteriocin-producing Enterococcus hirae strain LD3 isolated from dosa batter

Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review

Enterocins of Enterococcus faecium, emerging natural food preservatives

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