Assessing the antimicrobial activities of Ocins

Choyam, Shilja; Lokesh, Dhanashree; Kempaiah, Bettadaiah Bheemakere; Rajagopal, Kammara

doi:10.3389/fmicb.2015.01034

Cited by 12 publications

(10 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Examples of sensitive strains to employ in the screening process include Lactococcus lactis HP, Lactobacillus delbrueckii subsp. bulgaricus LMG 6901, Corynebacterium fimi NCTC 7547, and Micrococcus luteus [8,[67][68][69][70][71].…”

Section: Suitable Media Selection and Culture Conditions Formentioning

confidence: 99%

Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins

Twomey

Hill

Field

et al. 2021

International Journal of Microbiology

View full text Add to dashboard Cite

Bacteriocins are bacterially produced antimicrobial peptides. Although only two peptides have been approved for use as natural preservatives foods, current research is focusing on expanding their application as potential therapeutics against clinical pathogens. Our laboratory group has been working on bacteriocins for over 25 years, and during that time, we have isolated bacteriocin-producing microorganisms from a variety of sources including human skin, human faeces, and various foods. These bacteriocins were purified and characterised, and their potential applications were examined. We have also identified bioengineered derivatives of the prototype lantibiotic nisin which possess more desirable properties than the wild-type, such as enhanced antimicrobial activity. In the current communication, we discuss the main methods that were employed to identify such peptides. Furthermore, we provide a step-by-step guide to carrying out these methods that include accompanying diagrams. We hope that our recommendations and advice will be of use to others in their search for, and subsequent analysis of, novel bacteriocins, and derivatives thereof.

show abstract

Section: Suitable Media Selection and Culture Conditions Formentioning

confidence: 99%

Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins

Twomey

Hill

Field

et al. 2021

International Journal of Microbiology

View full text Add to dashboard Cite

show abstract

“…Finally, functional aspects will be known by the use of the fermented product that has been produced in the presence of lactic acid bacteria. The antimicrobial activity of ocins may be estimated by disk diffusion, Well diffusion and also Unique well diffusion assay (Holder and Boyce, 1994; Kimara et al, 1998; Shilja et al, 2015). Both tests are highly dependent on the diffusion of ocins.…”

Section: Bacteriocins and Biofilmsmentioning

confidence: 99%

“…Therefore, lack of diffusion may produce misleading results. The standard method for measuring ocin antimicrobial activity (Shilja et al, 2015) relies on a novel well-based assay that does not depend entirely on the diffusion of ocins. Several studies on the application of ocins in foods have been conducted.…”

Section: Bacteriocins and Biofilmsmentioning

confidence: 99%

Ocins for Food Safety

Choyam

Srivastava²,

Shin³

et al. 2019

Front. Microbiol.

Self Cite

View full text Add to dashboard Cite

The food industry produces highly perishable products. Food spoilage represents a severe problem for food manufacturers. Therefore, it is important to identify effective preservation solutions to prevent food spoilage. Ocins (e.g., bacteriocins, lactocins, and enterocins) are antibacterial proteins synthesized by bacteria that destroy or suppress the growth of related or unrelated bacterial strains. Ocins represent a promising strategy for food preservation, because of their antagonist effects toward food spoilage microorganisms, high potency, and low toxicity. Additionally, they can be bioengineered. The most common and commercially available ocins are nisin, plantaracin, sakacin P, and pediocin. Several ocins have been characterized and studied biochemically and genetically; however, their structure-function relationship, biosynthesis, and mechanism of action are not understood. This narrative review focuses primarily on ocins and their relevance to the food industry to help prevent food spoilage. In particular, the applications and limitations of ocins in the food industry are highlighted.

show abstract

“…A major difficulty in antimicrobial peptide research and application is their identification and quantification using bioassays (Choyam et al, 2015). Agar diffusion assay, that produces halos, where growth is inhibited, is undoubtedly the most commonly used method to determine bacteriocin activity (Bouksaim et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Azevedo

Molinari

Oliveira

2018

Braz. J. Pharm. Sci.

View full text Add to dashboard Cite

Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria, which exhibit a large spectrum of action against spoilage bacteria and foodborne pathogens. Successful application of techniques for quantitative or qualitative bacteriocin determination relies not only on the sensitivity of the test-microorganisms, but also on the agar-medium employed. Cell free supernatants are routinely used to preliminary screen for antimicrobial activity of bacteria by means of the agar well diffusion method, but the supernatant may also include other molecules (such as medium components and/or intracellular compounds) accidentally released during cell free supernatant preparation, which may interfere with the assay. Reproducibility of bacteriocin activity against the same test-microorganisms is an important factor to be considered. Unfortunately, no specific information about bioassays standardization to determine bacteriocin activity is available in the literature. In this work, growth inhibition by means of the agar well diffusion assays were carried out on different agar-media showing a strong dependence on the agar-medium used, indicating that the inhibitory effects could also depend on the diffusion of exudates that are included in the cell-free supernatant. The results presented in this communication show that selection of the agar-medium is crucial for the bioassay response.

show abstract

Assessing the antimicrobial activities of Ocins

Cited by 12 publications

References 24 publications

Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins

Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins

Ocins for Food Safety

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Contact Info

Product

Resources

About