Antibacterial metabolites of lactic acid bacteria: Their diversity and properties

Stoyanova, L. G.; Ustyugova, E. A.; Netrusov, A. I.

doi:10.1134/s0003683812030143

Cited by 108 publications

(73 citation statements)

References 113 publications

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“…Recently, it was shown that the inoculum of wheat roots with L. plantarum decreased the oxidative stress (56). Lactobacilli were shown to be effective against biotic stresses, due to their high antagonistic activity against plant pathogens (57). With the exception of L. plantarum, which is known to be a member of the sourdough microbiota, other lactic acid bacteria are present only as intermediate organisms in spontaneous sourdough until more characteristic microorganisms become predominant (16).…”

Section: Discussionmentioning

confidence: 99%

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Minervini

Celano

Lattanzi

et al. 2015

Appl Environ Microbiol

104

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bThis study aimed at assessing the dynamics of lactic acid bacteria and other Firmicutes associated with durum wheat organs and processed products. 16S rRNA gene-based high-throughput sequencing showed that Lactobacillus, Streptococcus, Enterococcus, and Lactococcus were the main epiphytic and endophytic genera among lactic acid bacteria. Bacillus, Exiguobacterium, Paenibacillus, and Staphylococcus completed the picture of the core genus microbiome. The relative abundance of each lactic acid bacterium genus was affected by cultivars, phenological stages, other Firmicutes genera, environmental temperature, and water activity (a w ) of plant organs. Lactobacilli, showing the highest sensitivity to a w , markedly decreased during milk development (Odisseo) and physiological maturity (Saragolla). At these stages, Lactobacillus was mainly replaced by Streptococcus, Lactococcus, and Enterococcus. However, a key sourdough species, Lactobacillus plantarum, was associated with plant organs during the life cycle of Odisseo and Saragolla wheat. The composition of the sourdough microbiota and the overall quality of leavened baked goods are also determined throughout the phenological stages of wheat cultivation, with variations depending on environmental and agronomic factors.

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Section: Discussionmentioning

confidence: 99%

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Minervini

Celano

Lattanzi

et al. 2015

Appl Environ Microbiol

104

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“…It is known that threonine, serine, cysteine, lysine, and aspartic acid are precursors of lanthionine and methyl-lanthionine and part of the nisin molecules [5].…”

Section: Biochemical Testing Of Isolatesmentioning

confidence: 99%

“…Mycobacterium tuberculosis, but it is not effective against Gramnegative enterobacteria and fungi [5,8].…”

Section: Introductionmentioning

confidence: 99%

New Probiotic Culture of Lactococcus lactis ssp. lactis: Effective Opportunities and Prospects

Nuryshev¹,

Stoyanova²

2016

J Microb Biochem Technol

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“…It is the only antibiotic substance given the status "GRAS", which is allowed for application as a food preservative under the code E234. Nisin is a low-molecular mass protein so it is easy to separate it into amino acids during digestion and it does not influence the microbiota of the gastrointestinal tract [8]. One of the very important properties of nisin is the activity against Gram-positive bacteria and bacterial spores of clostridia and bacilli, other non-spore forming bacteria, as well as many species of pathogenic Streptococcus, Staphylococcus, and Listeria, but it is not effective against Gram-negative enterobacteria and fungi [7].…”

Section: Introductionmentioning

confidence: 99%

Influence of Various Factors on the Lactococcus Lactis Cells

Stoyanova¹,

Блинкова²,

Dbar³

2017

RAD Conference Proceedings

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Abstract. Bacteriocin-producing strains of Lactococcus lactis subsp. lactis of different origin were used in our experiments. UV-Irradiation of cells of bacteriocin-synthesizing lactoococci of different origin in a dose of 7.6-7600 erg/mm 2 was followed by their selective growth in an MRS medium, and their selection after UV-ray treatment. Some strains of lactococci had double UV treatment. The novel most active bacteriocin-producing strains were restored after lyophilization and storage. An exposure of 10 minutes should be considered an effective dose of treatment for wide strain 229. As a result, No.12 with an antibiotic activity of 3850 IU / mL was selected, which is 54 % higher than the initial one. The study of the physiological and biochemical properties of the variants, selected after UV-ray treatment, showed that they somewhat changed the rate of their growth and the accumulation of bacteriocin. The relative activity in the production of bacteriocin was calculated as the ratio of activity values and the number of produced cells. The inactivated homologous strain biomass and amino acids were applied as the factors of resuscitation. The control culture liquid was without supplements. VBNC cells of opportunistic strains formed within the first days of incubation. After 1 year of incubation, the VBNC values of Klebsiella pneumoniae 1954, Alcaligenes faecalis 415, Enterobacter aerogenes 418, Proteus vulgaris HX19222, Salmonella typhimurium were statistically equal (97.1-99.9%). After 1 day of stress, the strains of L. lactis did not form colonies up to 60-80%, after 5 days up to 82.1-99.6%, and after 1 year -99.9%. Unwashed from the culture fluid, the inoculated cells proliferated and passed to the VBNC faster. With that inoculation, the nisin productive activity of cells was lower 10-78 times, depending on the strain of L. lactis. The study of resuscitation factors has shown that the supplement of homologous inactivated biomass of L. lactis (0.1%, 0.5%, 1%) was effective with 1% (a magnification of 2.65 at p<0.05) and 0.5% (magnification of 3.75 at p<0.05) only for the MSU strain. Strain F-116 was marked by a 4-fold increase in the ability for cultivation after the addition of 7 aminoacids: (glutamine, methionine, leucine, isoleucine, histidine, arginine, valine). After 1 year, the quantitative level of VBNC cells, which formed in the first days of incubation, was the same for opportunistic and probiotic cultures (97.1%-99.9%). All studied resuscitation factors were individually effective for bacterial strains.

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Antibacterial metabolites of lactic acid bacteria: Their diversity and properties

Cited by 108 publications

References 113 publications

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

New Probiotic Culture of Lactococcus lactis ssp. lactis: Effective Opportunities and Prospects

Influence of Various Factors on the Lactococcus Lactis Cells

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