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Bacteriocinogenic activity of Enterococcus faecalis strains from chourico, trad...

Enterococcus faecalis isolates from chourico (traditional Portugal fermented sausage) were studied here with the main impact on bacteriocin production. In bacteriocin-producing strains phenotypic antibiotic profile was tested to check if they are sensitive or resistant. Lactic acid production ranged from 0.581 mmol/L up to 0.783 mmo/L. Enterococci grew sufficiently in the medium with 1% concentration of oxgall/...