Bacteriocins: safe, natural antimicrobials for food preservation

Cleveland, J; Montville, Thomas J.; Nes, Ingolf F.; Chikindas, Michael L.

doi:10.1016/s0168-1605(01)00560-8

Cited by 1,523 publications

(1,070 citation statements)

References 139 publications

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“…The similar results were reported in previous studies that most enterocin producing enterococci displayed antilisterial activity, while a fewer portion of them also showed antibacterial spectrum activity against Staphylococcus spp., Bacillus spp. and Clostridium spp [3,10,[16][17][18]. No correlation was found between the origin of the strains and the inhibitory spectrum.…”

Section: Resultsmentioning

confidence: 93%

Phenotypic and Genotypic Characterization of Bacteriocins in Enterococcal Isolates of Different Sources

et al. 2011

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A collection of 57 enterococcal isolates from different origin (including river, treatment plant, spring and garbage water, soil, animal, and vegetables from Aydın) was screened for the production of bacteriocins. Enterococci were identified at species levels as Enterococcus faecium (34), E. hirae (6), E. casseliflavus (4), E. durans (4), E. faecalis (4), E. mundtii (3) and E. avium (2). Of the 57 isolates 40 of them inhibited the growth of at least one indicator bacterium. Based on our PCR results 54 strains possesed enterocin genes. The genes of entA and entB were the most frequently detected structural genes among the PCR positive strains (54 and 53 strains, respectively) and the entB gene was always associated with entA gene. The highest combination of enterocin genes (24 of 54 strains) detected was entA, entB, entP and entL50A/B. The enterocins AS-48 and CylL LS genes were not found. Three enterococcal isolates, 2 E. faecium and 1 E. hirae were not harbour any of tested enterocin genes. No correlation between the presence of enterocin structural genes and the origin of the strain was detected, also no relationship seemed to exist between the tested enterocin genes and the activity spectra of isolates. Genes encoding bacteriocins are widely disseminated among enterocci from different origin and more studies should be done for evaluate industrial potential of bacteriocins.

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Section: Resultsmentioning

confidence: 93%

Phenotypic and Genotypic Characterization of Bacteriocins in Enterococcal Isolates of Different Sources

et al. 2011

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“…The use of bacteriocin-producing LAB as natural antimicrobials agents for food preservation is gaining more and more interest among manufacturers, because it can replace or reduce the addition of chemical preservatives as well as the intensity of heat treatments. It also comes up to the expectations of consumers who are increasingly aware of the negative impact of synthetic preservatives and the advantages of their natural counterparts (Cleveland et al, 2001;Gálvez et al, 2007). In addition, LAB are regarded as safe bacteria with GRAS status (Słońska and Klimuszko, 2010) and bacteriocins of LAB are assumed to be degraded by the digestive proteases (Cleveland et al, 2001;Gálvez et al, 2007;Vandenbergh, 1993), which indicates their neutral effect on the gut microbiota.…”

Section: Bacteriocins Produced By Lab -General Characteristicsmentioning

confidence: 99%

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2015

Acta Sci Pol Technol Aliment

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“…Bacteriocin kills the pathogenic bacterial species such as Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus. Bacteriocin initiates its antimicrobial activity by formation of pore in the cell membrane of the pathogenic bacteria that is followed by the cell death [2]. Bacteriocin producing lactic acid bacteria may present in the variety of products as milk, yoghurt, cheese, gastrointestinal tract, fermented plant product, meat product [9].…”

Section: Introductionmentioning

confidence: 99%

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2017

RJLBPCS

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ABSTRACT:Bioinformatics is marriage between the computer and biology. Present study deals with the screening of lactic acid bacteria having biopreservative capability to inhibit the wide range of pathogenic bacteria and for a value addition to the food as natural preservative. Bacteriocin producing lactic acid bacteria incorporate into milk products. Present study completed in three levels that is evolutionary analysis, genomic analysis and proteomic analysis. For the evolutionary analysis the phylogenetic model were prepared by MEGA 6 software. In genomic analysis secondary structure of RNA was predicted with the help of the RNAdraw software. In proteomic analysis secondary and tertiary structure prediction was done with the help of by Chou and Fasman method and by SWISS-MODEL package respectively. Passing with all the three levelsit was observed that of the screened 24 lactic acid bacteria only two species Lactobacillus acidophilus and Lactobacillus helveticus were showing the highest similarity. The combination of both of these lactic acid bacteria species may be used as a value additive in the food as these both have an antimicrobial activity against various pathogens.

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Bacteriocins: safe, natural antimicrobials for food preservation

Cited by 1,523 publications

References 139 publications

Phenotypic and Genotypic Characterization of Bacteriocins in Enterococcal Isolates of Different Sources

Phenotypic and Genotypic Characterization of Bacteriocins in Enterococcal Isolates of Different Sources

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