Bacteriocin from Lactococcus lactis subsp. lactis C 101910 isolated from lake water

Yanagida, Fujitoshi; Chen, Yisheng; Srionnual, Sirinat

doi:10.4109/jslab.17.51

Cited by 5 publications

(4 citation statements)

References 21 publications

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“…lactis subsp. lactis C101910,24 was used as the positive control and a non‐BLIS (bacteriocin‐like inhibitory substance)‐producing strain was used as the negative control.…”

Section: Methodsmentioning

confidence: 99%

Isolation and characterisation of lactic acid bacteria from jiang‐gua (fermented cucumbers), a traditional fermented food in Taiwan

Chen

et al. 2012

J Sci Food Agric

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“…lactis subsp. lactis C101910,24 was used as the positive control and a non‐BLIS (bacteriocin‐like inhibitory substance)‐producing strain was used as the negative control.…”

Section: Methodsmentioning

confidence: 99%

Isolation and characterisation of lactic acid bacteria from jiang‐gua (fermented cucumbers), a traditional fermented food in Taiwan

Chen

et al. 2012

J Sci Food Agric

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“…2005), Lactococcus lactis ssp. lactis C101910 (nisin Z producer) (Yanagida et al. 2006b), Lactococcus sp.…”

Section: Methodsmentioning

confidence: 99%

“…strains, Lactobacillus animalis C060203 (Yanagida et al 2006a), Enterococcus durans L28-1 (durancin L28-1A producer) , Lactococcus lactis ssp. lactis C101910 (nisin Z producer) (Yanagida et al 2006b), Lactococcus sp. GM005 (Onda et al 1999(Onda et al , 2003a, and Enterococcus faecium MR006 (enterocin B producer) (Onda et al 2003b) were propagated in de Man-Rogosa-Sharpe broth (MRS; Difco TM Lactobacilli MRS Broth, Sparks, MD, USA).…”

Section: Introductionmentioning

confidence: 99%

Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria

Chen

Srionnual

Onda

et al. 2007

Lett Appl Microbiol

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Aims: To investigate the effects of two prebiotics and trehalose on the production of bacteriocins. Methods and Results: Four carbohydrates [dextrose, fructo‐oligosaccharides (FOS), raffinose, and trehalose] were used as the sole carbon source in a simple broth. Five bacteriocin‐producing strains of bacteria, including those producing nisin, enteriocin, and other bacteriocins, were used, and their inhibitory activities when grown on each carbohydrate were determined. The inhibitory activity assay was performed using the agar well diffusion method, and Lactobacillus sakei JCM 1157T was used as the indicator strain. Effective enhancement of bacteriocin production was observed with FOS and trehalose incubation. Conclusions: The results suggest that FOS and trehalose can effectively enhance the production of the five kinds of bacteriocins evaluated in this study. Significance and Impact of the Study: This study offers useful information for not only a new application of FOS and trehalose, but also the potential improvement of food preservation.

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“…lactis NBRC 12007 (NBRC 12007), a nisin A producer, were used as bacteriocin-producing bacteria. C101910 was isolated from lake water by the authors [8]. L. hilgardii The bacterial strains were stored at -80 in 25% glycerol.…”

Section: Microorganismsmentioning

confidence: 99%

Growth-Inhibition of <i>Lactobacillus hilgardii</i>, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria

et al. 2009

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The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of Lactobacillus hilgardii, a hiochi bacterium, at the mizu-koji stage in the sake brewing process. The bacteriocins produced by C101910 and NBRC 12007 were slowly inactivated in the koji extract by proteases, depending on the pH and temperature of the koji extract. However, the activities of bacteriocins from C101910 and NBRC 12007 remained about 50% and 70% of the initial values, respectively, even after incubation at pH 3 and 10 for 12 h. By adding the bacteriocin solutions, prepared according to the method reported previously, from C101910 and NBRC 12007 to koji extract (pH 3 and 10) at a volume ratio of 5% (v/v) and 1% (v/v), respectively, the number of viable L. hilgardii cells decreased to below the detection limit (1.0 10 2 cells/ml) from the initial concentration (3.2 10 5 cells/ml) within 12 h. In mizu-koji consisting of rice koji and lactic acid solution at pH 3 and 10 , the growth-inhibitory effect of bacteriocins from C101910 and NBRC 12007 on L. hilgardii decreased as compared with that in koji extract. However, the number of viable L. hilgardii cells decreased by more than two orders of magnitude as compared with the initial value (1.0 10 5 cells/ml) by adding the bacteriocin solution at a volume ratio of 10% (v/v).

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Bacteriocin from Lactococcus lactis subsp. lactis C 101910 isolated from lake water

Cited by 5 publications

References 21 publications

Isolation and characterisation of lactic acid bacteria from jiang‐gua (fermented cucumbers), a traditional fermented food in Taiwan

Isolation and characterisation of lactic acid bacteria from jiang‐gua (fermented cucumbers), a traditional fermented food in Taiwan

Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria

Growth-Inhibition of <i>Lactobacillus hilgardii</i>, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria

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