Smearing of soft cheese with Enterococcus faecium WHE 81, a multi-bacteriocin producer, against Listeria monocytogenes

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

“…21,22,24,[35][36][37][38] In most cases, however, not phages but "anti-Listeria cultures" or bacteriocins were used, and the different experimental setups and various types of cheeses employed make it difficult to compare these data. Important parameters which affect the results include the Listeria strain(s) and contamination levels used, type of phage or bacteriocin applied, time point of application, type of cheese, ripening conditions and packaging conditions.…”

Cloning, Production, and Functional Expression of the Bacteriocin Enterocin A, Produced by Enterococcus faecium T136, by the Yeasts Pichia pastoris, Kluyveromyces lactis, Hansenula polymorpha, and Arxula adeninivorans

“…The enterocin A (EntA) produced by Enterococcus faecium T136 (11) is a class IIa bacteriocin with high antilisterial activity (14,16). The presence of Listeria monocytogenes in food can be reduced by in situ EntA production (23,29), by the addition of semipurified or purified preparations of EntA (1,24), or by the incorporation of EntA into biodegradable packaging films (31). The heterologous production of EntA by bacterial hosts has been attained through the expression of its native biosynthetic genes (29), by exchange or replacement of the EntA leader peptide and/or dedicated processing and secretion systems (33), or by fusion of mature EntA to signal peptides that act as secretion signals (10,28,32).…”

Biogenic amines and microbiological profile of egyptian cheeses

“…in BAs production in cheeses, and in particular in histamine (Sumner and Taylor, 1989). Enterococci have a long history of use as artisanal cultures for preparation of various types of cheeses (Izquierdo et al, 2009), they are sometimes associated with pathogenicity (Khan et al, 2010), can cause endocarditic, bacteraemia, and several infections, as well as multiple antibiotic resistances (Kayser, 2003). Although, the chemical composition and microbiological quality of cheeses in Egyptian markets have been studied extensively, little data is available on the occurrence of biogenic amines in Egyptian cheeses.…”