{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T16:14:48Z","timestamp":1764260088492,"version":"build-2065373602"},"reference-count":69,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,4,1]],"date-time":"2020-04-01T00:00:00Z","timestamp":1585699200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,4,1]],"date-time":"2020-04-01T00:00:00Z","timestamp":1585699200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2020,4]]},"DOI":"10.1016\/j.fm.2019.103335","type":"journal-article","created":{"date-parts":[[2019,9,14]],"date-time":"2019-09-14T02:31:46Z","timestamp":1568428306000},"page":"103335","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":18,"special_numbering":"C","title":["Structural enterocin gene profiles and mode of antilisterial activity in synthetic liquid media and skim milk of autochthonous Enterococcus spp. isolates from artisan Greek Graviera and Galotyri cheeses"],"prefix":"10.1016","volume":"86","author":[{"given":"Elpiniki","family":"Vandera","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria","family":"Parapouli","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Athanasia","family":"Kakouri","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anna-Irini","family":"Koukkou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Efstathios","family":"Hatziloukas","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"John","family":"Samelis","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2019.103335_bib1","doi-asserted-by":"crossref","first-page":"2370","DOI":"10.4315\/0362-028X-69.10.2370","article-title":"Control of Listeria monocytogenes in goat's milk and goat's Jben by the bacteriocinogenic Enterococcus faecium F58 strain","volume":"69","author":"Achemchem","year":"2006","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib2","doi-asserted-by":"crossref","first-page":"3389","DOI":"10.1093\/nar\/25.17.3389","article-title":"Gapped BLAST and PSI-BLAST: a new generation of protein database search programs","volume":"25","author":"Altschul","year":"1997","journal-title":"Nucleic Acids Res."},{"key":"10.1016\/j.fm.2019.103335_bib3","doi-asserted-by":"crossref","first-page":"6683","DOI":"10.1128\/AEM.01119-12","article-title":"Proximity-dependent inhibition of growth of Mannheimia haemolytica by Pasteurella multocida","volume":"78","author":"Bavananthasivam","year":"2012","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib4","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1099\/00221287-148-1-179","article-title":"Differentiation of plasmids in marine diazotroph assemblages determined by randomly amplified polymorphic DNA analysis","volume":"148","author":"Beeson","year":"2002","journal-title":"Microbiology"},{"key":"10.1016\/j.fm.2019.103335_bib5","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1002\/jobm.201100464","article-title":"Genotypic intraspecies heterogeneity of of Enterococcus italicus: data from dairy environments","volume":"53","author":"Borgo","year":"2013","journal-title":"J. Basic Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib6","series-title":"Microbial Production of Food Ingredients, Enzymes and Nutraceuticals","first-page":"353","article-title":"Microbial production of bacteriocins for use in foods","author":"Burke","year":"2013"},{"key":"10.1016\/j.fm.2019.103335_bib7","doi-asserted-by":"crossref","first-page":"77","DOI":"10.2174\/1389203053027557","article-title":"Enterococcal cytolysin: a novel two component peptide system that serves as a bacterial defence against eukaryotic and prokaryotic cells","volume":"6","author":"Christopher","year":"2005","journal-title":"Curr. Protein Pept. Sci."},{"key":"10.1016\/j.fm.2019.103335_bib8","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1106\/R8DE-P6HU-CLXP-5RYT","article-title":"Review: bacteriocins of lactic acid bacteria","volume":"7","author":"Cintas","year":"2001","journal-title":"Food Sci. Technol. Int."},{"key":"10.1016\/j.fm.2019.103335_bib9","doi-asserted-by":"crossref","first-page":"752","DOI":"10.1016\/j.fm.2007.03.001","article-title":"Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from Italian goat milk","volume":"24","author":"Cocolin","year":"2007","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib10","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.1016\/j.lwt.2010.03.008","article-title":"Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations","volume":"43","author":"Dal Bello","year":"2010","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2019.103335_bib11","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/S0168-1605(02)00425-7","article-title":"Screening for enterocins and detection of hemolysisn and vancomycin resistance in enterococci of different origins","volume":"84","author":"De Vuyst","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib12","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1046\/j.1365-2672.2000.00986.x","article-title":"Preliminary characterization of bacteriocins produced by Enterococcus faecium and Enterococcus faecalis isolated from pig faeces","volume":"88","author":"Du Toit","year":"2000","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib13","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/S0168-1605(01)00565-7","article-title":"Biochemical and genetic evidence for production of enterocins A and B by Enterococcus faecium WHE 81","volume":"70","author":"Ennahar","year":"2001","journal-title":"Int. J. Food Microbiol."},{"volume":"L322","first-page":"12","year":"2007","key":"10.1016\/j.fm.2019.103335_bib14"},{"issue":"5","key":"10.1016\/j.fm.2019.103335_bib15","doi-asserted-by":"crossref","first-page":"2682","DOI":"10.2903\/j.efsa.2012.2682","article-title":"Guidance on the safety assessment of Enterococcus faecium in animal nutrition","volume":"10","author":"European Food Safety Authority (EFSA)","year":"2012","journal-title":"EFSA J"},{"key":"10.1016\/j.fm.2019.103335_bib16","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.ijfoodmicro.2011.08.014","article-title":"Enterococci as probiotics and their implications in food safety","volume":"151","author":"Franz","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib17","doi-asserted-by":"crossref","first-page":"531","DOI":"10.4315\/0362-028X-72.3.531","article-title":"Fate of Listeria monocytogenes on fully ripened Greek Graviera cheese stored at 4, 12, or 25oC in air or vacuum packages: in situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition","volume":"72","author":"Giannou","year":"2009","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib18","first-page":"135","article-title":"Identification and biopreservation potential of Enterococcus spp. isolated from fully ripened Graviera, a traditional hard Greek cheese","volume":"21","author":"Giannou","year":"2009","journal-title":"Ital. J. Food Sci."},{"key":"10.1016\/j.fm.2019.103335_bib19","doi-asserted-by":"crossref","first-page":"7335","DOI":"10.1128\/jb.176.23.7335-7344.1994","article-title":"Genetic structure of the Enterococcus faecalis plasmid pADi-encoded cytolytic toxin system and its relationship to lantibiotic determinants","volume":"176","author":"Gilmore","year":"1994","journal-title":"J. Bacteriol."},{"key":"10.1016\/j.fm.2019.103335_bib20","doi-asserted-by":"crossref","first-page":"815","DOI":"10.1016\/j.foodcont.2014.10.020","article-title":"Prevalence, antibiotic resistance and virulence of Enterococcus spp. in Egyptian fresh raw milk cheese","volume":"50","author":"Hammad","year":"2015","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2019.103335_bib21","doi-asserted-by":"crossref","first-page":"1791","DOI":"10.3389\/fmicb.2018.01791","article-title":"The genus Enterococcus: between probiotic potential and safety concerns \u2013 an update","volume":"9","author":"Hanchi","year":"2018","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/microorganisms3010001","article-title":"Identification of multiple bacteriocins in Enterococcus spp. using an Enterococcus-specific bacteriocin PCR array","volume":"3","author":"Henning","year":"2015","journal-title":"Microorganisms"},{"key":"10.1016\/j.fm.2019.103335_bib23","doi-asserted-by":"crossref","first-page":"4542","DOI":"10.1128\/AEM.02264-09","article-title":"Enterocin X, a novel two-peptide bacteriocin from Enterococcus faecium KU-B5, has an antibacterial spectrum entirely different from those of its component peptides","volume":"76","author":"Hu","year":"2010","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib24","doi-asserted-by":"crossref","first-page":"1202","DOI":"10.1128\/AAC.50.4.1202-1212.2006","article-title":"Bac32 a novel bacteriocin widely disseminated among clinical isolates of Enterococcus faecium","volume":"50","author":"Inoue","year":"2006","journal-title":"Antimicrob. Agents Chemother."},{"key":"10.1016\/j.fm.2019.103335_bib25","doi-asserted-by":"crossref","first-page":"947","DOI":"10.1271\/bbb.110972","article-title":"Purification and characterization of multiple bacteriocins and an inducing peptide produced by Enterococcus faecium NKR-5-3 from Thai fermented fish","volume":"76","author":"Ishibashi","year":"2012","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"10.1016\/j.fm.2019.103335_bib26","doi-asserted-by":"crossref","first-page":"1278","DOI":"10.1086\/656319","article-title":"A sustained hospital outbreak of vancomycin-resistant Enterococcus faecium bacteremia due to emergence of vanB E. faecium sequence type 203","volume":"202","author":"Johnson","year":"2010","journal-title":"J. Infect. Dis."},{"key":"10.1016\/j.fm.2019.103335_bib27","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.ijfoodmicro.2006.09.016","article-title":"Enterococcus and Lactobacillus contamination of raw milk in a farm environment","volume":"114","author":"Kagkli","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib28","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1007\/s12010-008-8463-1","article-title":"Taxonomic identification and use of free and entrapped cells of a new Mycobacterium sp., strain spyr1 for degradation of polycyclic aromatic hydrocarbons (PAHs)","volume":"159","author":"Karabika","year":"2009","journal-title":"Appl. Biochem. Biotechnol."},{"key":"10.1016\/j.fm.2019.103335_bib29","series-title":"The Prokaryotes: Bacteria: Firmicutes, Cyanobacteria","first-page":"175","article-title":"Enterococcus","author":"Leblanc","year":"2006"},{"key":"10.1016\/j.fm.2019.103335_bib30","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.fm.2016.12.019","article-title":"Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture","volume":"64","author":"Lianou","year":"2017","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib31","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.smallrumres.2011.09.022","article-title":"Microbiological characteristics of Greek traditional cheeses","volume":"101","author":"Litopoulou-Tzanetaki","year":"2011","journal-title":"Small Rumin. Res."},{"key":"10.1016\/j.fm.2019.103335_bib32","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/j.foodcont.2010.07.023","article-title":"Enterococcus faecium LM-2, a multi-bacteriocinogenic strain naturally occurring in \u2018Byaslag\u2019, a traditional cheese of Inner Mongolia in China","volume":"22","author":"Liu","year":"2011","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2019.103335_bib33","doi-asserted-by":"crossref","first-page":"4425","DOI":"10.1128\/AEM.65.10.4425-4430.1999","article-title":"Identification of Enterococcus spp. with a biochemical key","volume":"65","author":"Manero","year":"1999","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib34","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1046\/j.1365-2672.2002.01489.x","article-title":"Genetic diversity of lactococci and enterococci isolated from home-made Pecorino Sardo ewes' milk cheese","volume":"92","author":"Mannu","year":"2002","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib35","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijfoodmicro.2014.02.019","article-title":"Traditional cheeses: rich and diverse microbiota with associated benefits","volume":"177","author":"Montel","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib36","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1111\/jfs.12171","article-title":"Antimicrobial activity, antibiotic resistance and the safety of lactic acid bacteria in raw milk Valtellina Casera cheese","volume":"35","author":"Morandi","year":"2015","journal-title":"J. Food Saf."},{"key":"10.1016\/j.fm.2019.103335_bib37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2005.06.026","article-title":"The role and application of enterococci in food and health","volume":"106","author":"Moreno","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib38","doi-asserted-by":"crossref","first-page":"214","DOI":"10.1046\/j.1365-2672.2003.01823.x","article-title":"Isolation and biochemical characterization of enterocins produced by enterococci from different sources","volume":"94","author":"Moreno","year":"2003","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib39","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/S0168-1605(02)00167-8","article-title":"Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture","volume":"81","author":"Moreno","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib40","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1128\/aem.60.2.637-640.1994","article-title":"Detection of alcohol-tolerant hiochi bacteria by PCR","volume":"60","author":"Nakagawa","year":"1994","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib41","doi-asserted-by":"crossref","first-page":"2137","DOI":"10.4315\/0362-028X.JFP-17-245","article-title":"Growth, nisA gene expression and in situ nisin A activity of novel Lactococcus lactis subsp. cremoris costarter culture in commercial hard cheese production","volume":"80","author":"Noutsopoulos","year":"2017","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib42","doi-asserted-by":"crossref","first-page":"1026","DOI":"10.4014\/jmb.1509.09020","article-title":"Screening of the enterocin-encoding genes and antimicrobial activity in Enterococcus species","volume":"26","author":"Ogaki","year":"2016","journal-title":"J. Microbiol. Biotechnol."},{"key":"10.1016\/j.fm.2019.103335_bib43","first-page":"829","article-title":"Molecular investigation of enterococci isolated from different environmental sources","volume":"59","author":"Pangallo","year":"2004","journal-title":"Biologia"},{"key":"10.1016\/j.fm.2019.103335_bib44","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1046\/j.1365-2672.2003.01975.x","article-title":"Characteristics and identification of enterocins produced by Enterococcus faecium JCM 5804T","volume":"95","author":"Park","year":"2003","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib45","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.micres.2006.06.003","article-title":"Detection of antimicrobial activities and bacteriocin structural genes in faecal enterococci of wild animals","volume":"162","author":"Poeta","year":"2007","journal-title":"Microbiol. Res."},{"key":"10.1016\/j.fm.2019.103335_bib46","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.foodcont.2013.09.044","article-title":"Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA","volume":"37","author":"Rehaiem","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2019.103335_bib47","doi-asserted-by":"crossref","first-page":"1303","DOI":"10.4315\/0362-028X.JFP-17-031","article-title":"Characterization and application of antilisterial enterocins on model fresh cheese","volume":"80","author":"Ribeiro","year":"2017","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib48","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.idairyj.2004.05.002","article-title":"Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 and 12oC","volume":"15","author":"Rogga","year":"2005","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.fm.2019.103335_bib49","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.mimet.2005.03.001","article-title":"Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases","volume":"63","author":"Rossetti","year":"2005","journal-title":"J. Microbiol. Methods"},{"key":"10.1016\/j.fm.2019.103335_bib50","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1007\/s13594-015-0273-y","article-title":"Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm","volume":"96","author":"Ruiz","year":"2016","journal-title":"Dairy Sci. Technol."},{"year":"2001","series-title":"Molecular Cloning: A Laboratory Manual","author":"Sambrook","key":"10.1016\/j.fm.2019.103335_bib51"},{"key":"10.1016\/j.fm.2019.103335_bib52","first-page":"81","article-title":"Microbial and safety qualities of PDO Galotyri cheese manufactured at the industrial or artisan scale in Epirus, Greece","volume":"19","author":"Samelis","year":"2007","journal-title":"Ital. J. Food Sci."},{"issue":"3","key":"10.1016\/j.fm.2019.103335_bib53","first-page":"685","article-title":"Major technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota","volume":"4","author":"Samelis","year":"2019","journal-title":"AIMS Agric. Food"},{"key":"10.1016\/j.fm.2019.103335_bib54","doi-asserted-by":"crossref","first-page":"1294","DOI":"10.4315\/0362-028X-73.7.1294","article-title":"Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia","volume":"73","author":"Samelis","year":"2010","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib55","doi-asserted-by":"crossref","first-page":"783","DOI":"10.4315\/0362-028X-72.4.783","article-title":"Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing","volume":"72","author":"Samelis","year":"2009","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib56","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/j.ijfoodmicro.2007.04.012","article-title":"Antimicrobial and safety aspects and biotechnological potential of bacteriocinogenic enterococci isolated from mallard ducks (Anas platyrhynchos)","volume":"117","author":"Sanchez","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib57","doi-asserted-by":"crossref","first-page":"621","DOI":"10.1016\/S0958-6946(01)00087-5","article-title":"Biochemical properties of enterococci relevant to their technological performance","volume":"11","author":"Sarantinopoulos","year":"2001","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.fm.2019.103335_bib58","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/S0168-1605(01)00633-X","article-title":"Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making","volume":"72","author":"Sarantinopoulos","year":"2002","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib59","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.fm.2015.01.002","article-title":"Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031","volume":"53","author":"Saraoui","year":"2016","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib60","doi-asserted-by":"crossref","first-page":"900","DOI":"10.1128\/AEM.06497-11","article-title":"Isolation and characterization of enterocin W, a novel two-peptide lantibiotic produced by Enterococcus faecalis NKR-4-1","volume":"78","author":"Sawa","year":"2012","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib61","doi-asserted-by":"crossref","first-page":"2569","DOI":"10.1128\/JCM.41.6.2569-2576.2003","article-title":"Comparative study using type strains and clinical and food isolates to examine hemolytic activity and occurrence of the cyl operon in enterococci","volume":"41","author":"Semedo","year":"2003","journal-title":"J. Clin. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib62","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.fm.2010.05.023","article-title":"Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits","volume":"27","author":"Settanni","year":"2010","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib63","doi-asserted-by":"crossref","first-page":"594","DOI":"10.3389\/fmicb.2018.00594","article-title":"Application of bacteriocins and protective cultures in dairy food preservation","volume":"9","author":"Silva","year":"2018","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib64","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/j.vetmic.2008.05.001","article-title":"Occurrence of the structural enterocin A, P, B, L50B genes in enterococci of different origin","volume":"132","author":"Strompfov\u00e1","year":"2008","journal-title":"Vet. Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib65","doi-asserted-by":"crossref","first-page":"1596","DOI":"10.1093\/molbev\/msm092","article-title":"MEGA4: molecular evolutionary genetic analysis (MEGA) software version 4.0","volume":"24","author":"Tamura","year":"2007","journal-title":"Mol. Biol. Evol."},{"key":"10.1016\/j.fm.2019.103335_bib66","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.ijfoodmicro.2018.09.014","article-title":"Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type","volume":"290","author":"Vandera","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib67","doi-asserted-by":"crossref","first-page":"74","DOI":"10.4315\/0362-028X.JFP-16-082","article-title":"Enhanced control of Listeria monocytogenes by Enterococcus faecium KE82, a multiple enterocin-producing strain, in different milk environments","volume":"80","author":"Vandera","year":"2017","journal-title":"J. Food Prot."},{"key":"10.1016\/j.fm.2019.103335_bib68","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.ijfoodmicro.2018.05.020","article-title":"Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar","volume":"281","author":"Vandera","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2019.103335_bib69","doi-asserted-by":"crossref","first-page":"1617","DOI":"10.1099\/jmm.0.033423-0","article-title":"Inhibition of the cytotoxic effect of Clostridium difficile in vitro by Clostridium butyricum MIYAIRI 588 strain","volume":"60","author":"Woo","year":"2011","journal-title":"J. Med. Microbiol."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002019305362?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002019305362?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T19:07:40Z","timestamp":1760036860000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002019305362"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,4]]},"references-count":69,"alternative-id":["S0740002019305362"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2019.103335","relation":{},"ISSN":["0740-0020"],"issn-type":[{"type":"print","value":"0740-0020"}],"subject":[],"published":{"date-parts":[[2020,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Structural enterocin gene profiles and mode of antilisterial activity in synthetic liquid media and skim milk of autochthonous Enterococcus spp. isolates from artisan Greek Graviera and Galotyri cheeses","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2019.103335","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"103335"}}