[
Abbasiliasi S., J.S. Tan, T.A.T. Ibrahim, R.N. Ramanan, F. Vakh- shiteh, S. Mustafa, T.C. Ling, R.A. Rahim and A. Ariff. 2012. Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacterio- cin-like inhibitory substance from milk products for applications in food industry. BMC Microbiol. 12: 260.10.1186/1471-2180-12-260357198223153191
]Search in Google Scholar
[
Albano H., S.D. Todorov, C.A. van Reenen, T. Hogg, L.M. Dicks and P. Teixeira. 2007. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int. J. Food Microbiol. 116: 239–247.
]Search in Google Scholar
[
Anderson D.G. and L.L. McKay. 1983. Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl. Environ. Microbiol. 46: 549–552.10.1128/aem.46.3.549-552.19832393146416164]Search in Google Scholar
[
Anisimova M. and O. Gascuel. 2006. Approximate likelihood-ratio test for branches: A fast, accurate, and powerful alternative. Syst. Biol. 55: 539–552.
]Search in Google Scholar
[
Cervantes F., A. Villegas and A. Cesin. 2008. Los quesos mexicanos genuinos/ Genuine Mexican cheeses: Patrimonio cultural que debe rescatarse. Mundi Prensa. Mexico.
]Search in Google Scholar
[
Cladera-Olivera F., G.R. Caron and A. Brandelli. 2004. Bacterio- cin production by Bacillus licheniformis strain P40 in cheese whey using response surface methodology. Biochem. Eng. J. 21: 53–58.10.1016/j.bej.2004.05.002
]Search in Google Scholar
[
De Vuyst L. and F. Leroy. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J. Mol. Microbiol. Biotechnol. 13: 194–199.
]Search in Google Scholar
[
Guindon S. and O. Gascuel. 2003. A simple, fast, and accurate algorithm to estimate large phylogenies by maximum likelihood. Syst. Biol. 52: 696–704.
]Search in Google Scholar
[
Gurira O.Z. and E.M. Buys. 2005. Characterization and antimicrobial activity of Pediococcus species isolated from South African farm-style cheese. Food Microbiol. 22: 159–168.10.1016/j.fm.2004.08.001
]Search in Google Scholar
[
Halami P.M. and A. Chandrashekar. 2005. Enhanced production of pediocin C20 by a native strain of Pediococcus acidilactici C20 in an optimized food-grade medium. Process Biochem. 40: 1835–1840.10.1016/j.procbio.2004.06.065]Search in Google Scholar
[
Hoffmann S., M.B. Batz and J.J.G. Morris. 2012. Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogens. J. Food Protect. 75: 1292–1302.10.4315/0362-028X.JFP-11-41722980013
]Search in Google Scholar
[
Kommedal Ø., K. Lekang, N. Langeland and H.G. Wiker. 2011. Characterization of polybacterial clinical samples using a set of group-specific broad-range primers targeting the 16S rRNA gene followed by DNA sequencing and RipSeq analysis. J. Med. Microbiol. 60: 927–936.10.1099/jmm.0.028373-0316821521436365
]Search in Google Scholar
[
Manjulata D.S. and P.M. Halami. 2011. Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria. Curr. Microbiol. 63: 181–185.10.1007/s00284-011-9963-821656248
]Search in Google Scholar
[
Moraes P.M., L.M. Perin, M.B. Tassinari Ortolani, A.K. Yamazi, G.N. Viçosa and L.A. Nero. 2010. Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential. LWT-Food Sci. Technol. 43: 1320–1324.10.1016/j.lwt.2010.05.005
]Search in Google Scholar
[
Morales F., J. Morales, C. Hernández and H. Hernández-Sánchez. 2011. Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses. Appl. Biochem. Biotech. 164: 889–905.10.1007/s12010-011-9182-621327742
]Search in Google Scholar
[
Ponce A.G., M.R. Moreira, C.E. del Valle and S.I. Roura. 2008. Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT-Food Sci. Technol. 41: 432–441.10.1016/j.lwt.2007.03.021
]Search in Google Scholar
[
Powell J.E., R.C. Witthuhn, S.D. Todorov and L.M.T. Dicks. 2007. Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int. Dairy J. 17:190–198.10.1016/j.idairyj.2006.02.012
]Search in Google Scholar
[
Rea M., R.P. Ross, P. Cotter and C. Hill. 2011. Classification of bacteriocins from Gram-positive bacteria, pp. 29–53. In: Drider D and Rebuffat S (eds). Prokaryotic antimicrobial peptides. Springer, New York.10.1007/978-1-4419-7692-5_3
]Search in Google Scholar
[
Schagger H. and G. von Jagow. 1987. Tricine-sodium dodecyl sul- fate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166: 368–379.10.1016/0003-2697(87)90587-2]Search in Google Scholar
[
Suwanjinda D., C. Eames and W. Panbangred. 2007. Screening of lactic acid bacteria for bacteriocins by microbiological and PCR methods. Biochem. Mol. Biol. Educ. 35: 364–369.10.1002/bmb.84
]Search in Google Scholar
[
Thompson J.D., T.J. Gibson, F. Plewniak, F. Jeanmougin and D.G. Higgins. 1997. The CLUSTAL_X windows interface: flexible strategies for multiples sequence alignment aided by quality analysis tools. Nucleic Acids Res. 25: 4876–4882.10.1093/nar/25.24.4876
]Search in Google Scholar
[
Todorov S.D. 2008. Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of adsorption of bacteriocin AMA-K to Listeria spp. Braz. J. Microbiol. 38: 178–187.
]Search in Google Scholar
[
Todorov S.D. and L.M.T. Dicks. 2006. Screening for bacteriocin- producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Process. Biochem. 41: 11–19.
]Search in Google Scholar
[
Verluyten J., W. Messens and L. de Vuyst. 2004. Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage. Appl. Environ. Microbiol. 70: 2271–2278.
]Search in Google Scholar
[
Wilson K. 2001. Preparation of genomic DNA from bacteria. pp. 2.4.1–2.4.5. In: Current Protocols in Molecular Biology. John Wiley & Sons, Inc.
]Search in Google Scholar
[
Wouters J.T.M., E.H.E. Ayad, J. Hugenholtz and G. Smit. 2002. Microbes from raw milk for fermented dairy products. Int. Dairy J. 12: 91–109.10.1016/S0958-6946(01)00151-0
]Search in Google Scholar
[
Zacharof M.P. and R.W. Lovitt. 2012. Bacteriocins produced by lactic acid bacteria a review article. APCBEE Procedia. 2: 50–56.10.1016/j.apcbee.2012.06.010
]Search in Google Scholar
[
Zhang J., Y. Zhang, S.N. Liu, Y. Han and Z.J. Zhou. 2012. Modelling growth and bacteriocin production by Pediococcus acidilactici PA003 as a function of temperature and pH value. Appl. Biochem. Biotechnol. 166: 1388–1400.10.1007/s12010-011-9532-422246730
]Search in Google Scholar