caa a22 4500 463156846 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0535-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0535-2 Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials [Elektronische Daten] [Kateřina Kučerová, Jana Chumchalová, Kamila Míková, Šárka Cupáková, Renáta Karpíšková, Linda Ho] A collection of lactic acid bacteria isolated from both mayonnaise-based products and raw materials used to manufacture them was tested for antimicrobial activity. Out of 144 strains (97 lactobacilli, 23 lactococci and 24 enterococci) only three supernatants of Enterococcus spp. strains (EN3, EN14 and EN15) exhibited activity against lactobacilli and lactococci. The supernatant of the strain EN3 exclusively inhibited the growth of Bacillus cereus and Listeria monocytogenes. Enterococcus strains EN3, EN14 and EN15 produced thermostable bacteriocins, which had antibacterial activity. Springer-Verlag, 2006 Enterococcus nationallicence Antibacterial nationallicence Bacteriocin nationallicence Mayonnaise nationallicence Kučerová Kateřina Department of Dairy and Fat Technology, Institute of Chemical Technology Prague, Technická 3, 16628, Prague 6, The Czech Republic aut Chumchalová Jana Department of Dairy and Fat Technology, Institute of Chemical Technology Prague, Technická 3, 16628, Prague 6, The Czech Republic aut Míková Kamila Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Technická 3, 16628, Prague 6, The Czech Republic aut Cupáková Šárka Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 61242, Brno, The Czech Republic aut Karpíšková Renáta Centre for Hygiene of Food Chains, National Institute of Public Health, Šrobárova 48, 10042, Prague 10, The Czech Republic aut Ho Linda University of Alberta, 114 St - 89 Ave, T6G 2E1, Edmonton Alberta, Canada aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 265-272 1438-2377 226:1-2<265 2007 226 217 https://doi.org/10.1007/s00217-006-0535-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0535-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kučerová Kateřina Department of Dairy and Fat Technology, Institute of Chemical Technology Prague, Technická 3, 16628, Prague 6, The Czech Republic aut NATIONALLICENCE 700 1- Chumchalová Jana Department of Dairy and Fat Technology, Institute of Chemical Technology Prague, Technická 3, 16628, Prague 6, The Czech Republic aut NATIONALLICENCE 700 1- Míková Kamila Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Technická 3, 16628, Prague 6, The Czech Republic aut NATIONALLICENCE 700 1- Cupáková Šárka Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 61242, Brno, The Czech Republic aut NATIONALLICENCE 700 1- Karpíšková Renáta Centre for Hygiene of Food Chains, National Institute of Public Health, Šrobárova 48, 10042, Prague 10, The Czech Republic aut NATIONALLICENCE 700 1- Ho Linda University of Alberta, 114 St - 89 Ave, T6G 2E1, Edmonton Alberta, Canada aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 265-272 1438-2377 226:1-2<265 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer