Genomic and functional characterisation of two Enterococcus strains isolated from Cotija cheese and their potential role in ripening
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DOI: 10.1007/s00253-018-8765-3
Abstract: Enterococcus spp. are present in the native microbiota of many traditional fermented foods. Their ability to produce antibacterial compounds, mainly against Listeria monocytogenes, has raised interest recently. However, there is scarce information about their proteolytic… read more here.
Keywords: cotija cheese; strains isolated; genomic functional; two enterococcus ... See more keywords