Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1

The present study was conducted to quantify the expression of the sakacins produced by Lactobacillus curvatus ACU-1, a strain isolated from artisanal dry fermented sausages of Argentina. Polymerase chain reaction (PCR) screening indicated the presence of sakacin G, P, and Q genes in L. curvatus ACU-...

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Veröffentlicht in:	Annals of microbiology 2017-09, Vol.67 (9), p.615-621
Hauptverfasser:	Mechoud, Mónica Adriana, Álvarez, Ornella Estefanía, Cayré, María Elisa, Castro, Marcela Paola, Minahk, Carlos, Saavedra, Lucila
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied Microbiology Bacteria Bacteriocins Biomedical and Life Sciences Ethylenediaminetetraacetic acid Fermented food Food Food preservation Food processing industry Food quality Genes Genetic transcription Life Sciences Listeria Mass spectrometry Mass spectroscopy Meat Medical Microbiology Microbial Ecology Microbial Genetics and Genomics Microbiology Mycology Original Article Peptides Polymerase chain reaction Purification Safety and security measures Sakacin P Sausages Shelf life Transcription
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