Villani F, Salzano G, Sorrentino E, Pepe O, Marino P, Coppola S
Istituto di Microbiologia Agraria e Stazione di Microbiologia Industriale, Università degli Studi di Napoli Federico II, Portici, Italy.
J Appl Bacteriol. 1993 Apr;74(4):380-7. doi: 10.1111/j.1365-2672.1993.tb05142.x.
Enterococcus faecalis 226, isolated from natural whey cultures utilized as starters in the manufacture of mozzarella cheese from water-buffalo milk, produces a bacteriocin designated enterocin 226NWC. The bacteriocin was isolated from culture supernatant fluids of the producer strain and was active against strains of the same species and Listeria monocytogenes, but not against useful lactic acid bacteria. Enterocin 226NWC is a protein with an apparent molecular weight of about 5800; it is relatively heat-stable and has a bactericidal mode of action. Listeria monocytogenes, growing in the presence of the enterocin 226NWC producer strain in broth and in reconstituted skim milk, was inhibited.
粪肠球菌226是从用于水牛奶制作马苏里拉奶酪的天然乳清培养物中分离得到的，它能产生一种名为肠球菌素226NWC的细菌素。该细菌素从产生菌的培养上清液中分离得到，对同种菌株和单核细胞增生李斯特菌有活性，但对有益乳酸菌无活性。肠球菌素226NWC是一种表观分子量约为5800的蛋白质；它相对耐热，具有杀菌作用方式。在肉汤和复原脱脂牛奶中，在肠球菌素226NWC产生菌存在的情况下生长的单核细胞增生李斯特菌受到了抑制。
