ArticleProbiotics and antimicrobial proteins2016
Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine.
Article in Probiotics and antimicrobial proteins, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Microbiome and Microbiota Within Wineries: A Review.Microorganisms · 2025Review
- Bacteriocins: potentials and prospects in health and agrifood systems.Archives of microbiology · 2024Review
- Purification and characterization of bacteriocin produced by a strain ofFrontiers in microbiology · 2022Article
- Genomic analysis ofMolecular biology research communications · 2022Article
- Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winery.FEMS yeast research · 2019Article
- Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains.BMC genomics · 2019Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A total of 145 lactic acid bacteria isolated from a variety of Turkish red wines during malolactic fermentation were screened to find bacteriocin-producing strains. Among them, 14 isolates of Enterococcus faecium were identified to produce bacteriocins. PCR screening revealed that some isolates harbored entA and entB genes while some harbored entA, entB and entP genes. An isolate designated as Ent. faecium H46 was selected to characterize its bacteriocins. The bacteriocins were purified to homogeneity from culture supernatant by Amberlite XAD-16, cation-exchange and reverse-phase chromatography. MALDI-TOF mass spectrometry analysis identified the bacteriocins as enterocin A and enterocin B. The presence of Ent. faecium is noteworthy since it is not associated with wine fermentation. However, it has been reported as an important wine spoilage organism due to its potential to produce tyramine. Although species of Enterococcus is not known as wine bacteria, contamination by Ent. faecium may arise from grapes or wineries equipments used for wine production.
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Registered trials
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