{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T11:14:52Z","timestamp":1789038892506,"version":"build-2803163510"},"reference-count":50,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T00:00:00Z","timestamp":1780876800000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T00:00:00Z","timestamp":1780272000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The selection of novel probiotic candidates requires rigorous evaluation of safety and functional properties. This study aimed to assess safety, bacteriocin production and probiotic potential of four bacterial strains isolated from artisanal cheeses:\n                    <jats:italic>Enterococcus faecium<\/jats:italic>\n                    ST02JL and ST03JL,\n                    <jats:italic>Lactococcus garvieae<\/jats:italic>\n                    ST04JL, and\n                    <jats:italic>Staphylococcus epidermidis<\/jats:italic>\n                    ST0409KOC. Experiments were conducted at 37\u00b0C and 39\u00b0C to simulate physiological and thermal stress conditions. All strains were phenotypically safe, negative for gelatinase, hemolytic activity, and biogenic amine production, featured absence of virulence factors and antibiotic resistance genes. The isolates exhibited resilience to simulated gastrointestinal conditions and produced predominant L(+)\u2010lactic acid. We evidenced the thermal modulation of bacteriocin activity;\n                    <jats:italic>S. epidermidis<\/jats:italic>\n                    showed a four\u2010fold increase in anti\u2010\n                    <jats:italic>Listeria<\/jats:italic>\n                    activity at 39\u00b0C. Resistance to vancomycin was dependent on culturing temperature. Our results demonstrate that the studied strains are safe for use in the dairy industry. Our findings confirmed that, under thermal stress, the biopreservative traits of\n                    <jats:italic>S. epidermidis<\/jats:italic>\n                    ST0409KOC are highly inducible.\n                  <\/jats:p>","DOI":"10.1002\/mnfr.70523","type":"journal-article","created":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T09:36:25Z","timestamp":1780911385000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Influence of Culturing Temperature on Bacteriocin Production and Safety Behavior on Bacteriocinogenic cocci With Antimicrobial and Probiotic Potential"],"prefix":"10.1002","volume":"70","author":[{"given":"Marcos Vin\u00edcio","family":"Alves","sequence":"first","affiliation":[{"name":"ProBacLab Laborat\u00f3rio De Microbiologia de Alimentos Departamento De Alimentos e Nutri\u00e7\u00e3o Experimental Food Research Center Faculdade de Ci\u00eancias Farmac\u00eauticas Universidade De S\u00e3o 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