Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

Tulini, Fabrício Luiz; Gomes, Bruna Carrer; Martinis, Elaine Cristina Pereira De

doi:10.1590/s0101-20612011000100022

Cited by 21 publications

(19 citation statements)

References 14 publications

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“…It is still unclear which part of bacteriocin performs the specific binding to the lipid, protein, or reactive groups of the target cell [14]. This section will not deal with the mode of action in details, but will make a brief characterization of the properties (sensitivity to enzymes, pH, and thermostability and the inhibitory spectrum) of bacteriocins produced by LAB isolated from dairy products and raw materials, as well as potential representatives to participate in starters for their in situ production [21,26,53,[75][76][77][78][79][80][81][82][83][84][85][86][87][88][89][90][91][92]. The summarized information is presented in Table 1 .…”

Section: Classification and Properties Of Lab Bacteriocinsmentioning

confidence: 99%

Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

Бешкова

Frengova²

2012

Engineering in Life Sciences

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Bacteriocins are a heterogeneous group of ribosomally synthesized, extracellularly released, bioactive peptides or proteins displaying antimicrobial activity against other bacteria. Over the last two decades, there has been an explosion of basic and applied research on lactic acid bacteria (LAB) bacteriocins, primarily due to their potential application as biopreservatives in food and food products to inhibit the growth of food‐borne bacterial pathogens. Although bacteriocins can be produced in the food matrix during food fermentation (in situ), bacteriocins by LAB can be produced in much higher amounts during in vitro fermentations under optimal physical and chemical conditions. Because of the complexity of the food matrix and the difficulty of quantifying bacteriocin activities in foods, in vitro studies can be performed to simulate and study the in situ functionality of bacteriocinogenic starters. In situ bacteriocin production is most promising for a fast, widespread, and legal use of bacteriocins to achieve the desirable fermentation and a safe final product. The bacteriocin production may be of utmost importance when bacteriocin‐producing LAB are added to foods as starters or protective cultures (adjunct culture). In the current review, our interest is mainly focused on the research of in situ bacteriocin production through finding the potential of the bacteriocinogenic cultures, which have biotechnological importance for the dairy industry.

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Section: Classification and Properties Of Lab Bacteriocinsmentioning

confidence: 99%

Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

Бешкова

Frengova²

2012

Engineering in Life Sciences

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“…faecium 130 isolated from mozzarella cheese was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 C for 15 min (Tulini et al, 2011).…”

Section: Effect Of Enzymes Temperature and Ph On Bacteriocin Activitymentioning

confidence: 96%

“…faecalis isolated from pig faeces with a molecular weight of approximately 5 kDa and 3.4 kDa, respectively (Du Toit et al, 2000). Tulini, Gomes, and de Martinis (2011) reported that partially purified bacteriocins produced by Ent. faecium 130 isolated from mozzarella cheese showed a molecular mass of 3.5e6.5 kDa.…”

Section: Molecular Weight Determination On Tricineesds-pagementioning

confidence: 99%

Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation

et al. 2015

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“…This bacteriocin-like substance is heat-stable to 100 °C at 30 min; it is also stable in a wide range of pH value 2-10 ( Solichová et al, 2012). In another study, partially purified bacteriocin produced by E. faecium 130 isolated from mozzarella cheese was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 min (Tulini et al, 2011).…”

Section: Blis Characterizationmentioning

confidence: 98%

Antimicrobial activity and high thermostability of a novel BLIS secreted by Enterococcus Mundtii isolated from Lebanese cow’s milk

Kassaa¹,

Safourim²,

Mostafa³

et al. 2016

LSJ

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Lactic acid bacteria (LAB) are used in many fields such as fermentation agents, increasing nutritional value and improving organoleptic quality of food. Also they are used as probiotics and preservatives against pathogens and spoilage microbes by producing antimicrobial substances such as bacteriocins. Fifty cow's milk samples were collected and 175 LAB isolates were isolated and identified by using biochemical method. Fifteen isolates showed an antimicrobial activity against Listeria monocytogenes ATCC® 19115™. One strain, BL4 which showed the strongest activity, was chosen to extract and characterize its antimicrobial substance in order to evaluate its potential use as a new food protective agent. This strain was identified as Enterococcus mundtii by pyrosequencing method. The active substance was extracted using solvent method. This Bacteriocin like Inhibitory Substances "BLIS" can support a high temperature (121 ˚C) for a long time and resist pH variation. The BLIS BL4 can be considered as a peptide active against many food pathogen and food-spoilage microbes, such as Listeria monocytogenes and Penicillium spp. BLIS BL4 can be used in food application as bio-preservative to reduce food-spoilage and food-borne diseases in food products.

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Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

Cited by 21 publications

References 14 publications

Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation

Antimicrobial activity and high thermostability of a novel BLIS secreted by Enterococcus Mundtii isolated from Lebanese cow’s milk

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