Physical, biochemical and genetic characterization of enterocin CE5-1 produced by Enterococcus faecium CE5-1 isolated from Thai indigenous chicken intestinal tract

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Kraiyot Saelim; Sireewan Kaewsuwan; Akio Tani; Suppasil Maneerat;
(2015)
  • Publisher: Prince of Songkla University
  • Journal: Songklanakarin Journal of Science and Technology (SJST) (issn: 0125-3395)
  • Publisher copyright policies & self-archiving
  • Subject: chicken | Q1-390 | Technology | Technology (General) | Q | T | Science (General) | enterocin | Science | Enterococcus faecium | T1-995 | antibiotic-resistant enterococci
    mesheuropmc: food and beverages | biochemical phenomena, metabolism, and nutrition

Enterocin CE5-1 produced by Enterococcus faecium CE5-1 isolated from the chicken gastrointestinal tract was active in the wide range of pH 2-10 and temperature 30-100°C and sensitive to proteolytic enzymes and -amylase. It remained active after storage at -20°C f... View more
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