A Lab Originated Bacteriocin and Its Partial Purification and Demonstration of Antimicrobial Activity

Biswas, Arikta; Banerjee, Rajarshi

doi:10.20546/ijcmas.2016.503.085

Cited by 3 publications

(2 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The supernatent is seperated and the acetone is added in that cell free filtrate, then it is allowed to cooled and kept overnight in the freeze at 4°C, which is followed by the centrifugation at 10,000 rpm. The obtained pellet is dissolved in deionized water and can be purified by using Used for the qualitative purification of antimicrobial peptides, spectra of crude extract is compared with the standard curve of antimicrobial peptide other chromatographic techniques (Biswas and Banerjee 2016).…”

Section: Acetone Precipitation Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

et al. 2016

View full text Add to dashboard Cite

Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals, plants, insects and bacteria. These peptides are responsible for defense of host from pathogenic organisms. Chemical, enzymatic and recombinant techniques are used for the synthesis of antimicrobial peptides. These peptides have been found to be an alternative to the chemical preservatives. Currently, nisin is the only antimicrobial peptide, which is widely utilized in the preservation of food. Antimicrobial peptides can be used alone or in combination with other antimicrobial, essential oils and polymeric nanoparticles to enhance the shelf-life of food. This review presents an overview on different types of antimicrobial peptides, purification techniques, mode of action and application in food preservation.

show abstract

Section: Acetone Precipitation Methodsmentioning

confidence: 99%

“…Then separated bands or spots appeared on the plates and it is observed under UV-trans illuminator. The eluted spot of antimicrobial peptide is generally tested for its antimicrobial activity (Biswas and Banerjee 2016).…”

Section: Thin Layer Chromatographymentioning

confidence: 99%

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

et al. 2016

View full text Add to dashboard Cite

show abstract

Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria

Kaškonienė

Stankevičius

Bimbiraitė-Survilienė

et al. 2017

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible. There are a lot of studies focusing on the isolation of new bacteriocins from traditional fermented food, dairy products and other foods or sometimes even from unusual non-food matrices. Bacteriocins producing bacteria have been isolated from different sources with the different antibacterial activity against food-borne microorganisms. This review covers the classification of bacteriocins, diversity of sources of bacteriocin(s) producing LAB, antibacterial spectra of isolated bacteriocins and analytical methods for the bacteriocin purification and analysis within the last 15 years.

show abstract

Antimicrobial peptides in food preservation

Onyeaka

Nwabor

2022

Food Preservation and Safety of Natural Products

View full text Add to dashboard Cite

A Lab Originated Bacteriocin and Its Partial Purification and Demonstration of Antimicrobial Activity

Cited by 3 publications

References 10 publications

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria

Antimicrobial peptides in food preservation

Contact Info

Product

Resources

About