Erika Van den Berghe

Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

J. V. Van Beeumen, B. Devreese, L. De Vuyst, 2002, Applied and Environmental Microbiology.

Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletion.

L. De Vuyst, Erika Van den Berghe, Tom De Winter, 2006, International journal of food microbiology.

Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture.

L. De Vuyst, E. Tsakalidou, Erika Van den Berghe, 2006, International journal of food microbiology.