01848naa a2200373 a 450000100080000000500110000800800410001902400350006010000250009524501640012026000090028452006800029365000260097365000250099965000160102465000250104065000110106565000100107665000110108665300400109765300160113765300310115365300250118465300210120970000210123070000200125170000280127170000230129970000170132270000230133970000270136270000190138977300660140819763292015-08-20       2014    bl uuuu     u00u1 u    #d7 a10.1007/s13213-013-0789-42DOI1 aSANTOS, K. M. O. dos  aBrazilian artisanal cheeses as a source of beneficial Enterococcus faecium strainsbcharacterization of the bacteriocinogenic potential.h[electronic resource]  c2014  aAbstract: Two bacterial isolates from milk and cheeses were selected based on their inhibition of Listeria monocytogenes, and classified as Enterococcus faecium based on 16S rRNA analysis. In MRS broth at 37 °C, bacteriocin-like substances (BLS) produced by E. faecium EM485 and EM925 were detected at 3,200 arbitrary units/mL. These peptides were inactivated by proteolytic enzymes, but not when treated with ?-amylase, catalase and lipase. The two BLS remained stable at pH values ranging from 2.0 to 10.0, after exposure to 100 °C for 120 min and in the presence of surfactants and salts. DNA from both strains generated positive PCR results for enterocin A and B genes.  aEnterococcus faecalis  aEnterococcus faecium  aGoat cheese  aLactic acid bacteria  aCoalho  aLeite  aQueijo  aAnti-Listeriamonocytogenes activity  aBacteriocin  aBacteriocin-like substance  aProdução artesanal  aQueijo artesanal1 aVIEIRA, A. D. S.1 aROCHA, C. R. C.1 aNASCIMENTO, J. C. F. do1 aLOPES, A. C. de S.1 aBRUNO, L. M.1 aCARVALHO, J. D. G.1 aFRANCO, B. D. G. de M.1 aTODOROV, S. D.  tAnnals of microbiologygv. 64, n. 4, p. 1463-1471, Dec. 2014.