Isolation and Characterization of Enterocin-Producing <i>Enterococcus faecium</i> Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations

Isolation and Characterization of Enterocin-Producing <i>Enterococcus faecium</i> Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations

The increasing consumer demand for natural and sustainable food preservation methods has highlighted the potential of lactic acid bacteria (LAB) and their bioactive metabolites, particularly bacteriocins, as effective antimicrobial agents. This study aimed to isolate and characterize <i>Entero...

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Main Authors: Mohamed Merzoug, Keltoum Bendida, Marwa Aireche, Zohra Yasmine Zater, Chaimaa Naila Brakna, Amaria Ilhem Hammadi, Yasmine Saidi, Svetoslav Dimitrov Todorov, Djamal Saidi
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
<i>Enterococcus faecium</i>
enterocins
genetic diversity
natural preservatives
starter cultures
clean-label foods
Online Access:https://www.mdpi.com/2304-8158/14/5/766
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