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

Abstract

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.

Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon

“…Guyonnet et al carried out an alternative bacteriocin purification procedure based on cation exchange chromatography with a yield of 10% of pure bacteriocin, probably due to the hydrophobic characteristics of this molecule. In general, the low bacteriocin production yields and the need to combine several purification procedures (extraction, precipitation, ultrafiltration, chromatographic and molecular methods) represent the limiting step for bacteriocin application at an industrial scale . The results obtained in this study could be considered a good starting point for further improvements in terms of bacteriocins recovery yields.…”

“…In general, the low bacteriocin production yields and the need to combine several purification procedures (extraction, precipitation, ultrafiltration, chromatographic and molecular methods) represent the limiting step for bacteriocin application at an industrial scale. 3,36 The results obtained in this study could be considered a good starting point for further improvements in terms of bacteriocins recovery yields.…”

Antibacterial Activity, Cytotoxicity, and the Mechanism of Action of Bacteriocin from <b><i>Bacillus subtilis</i></b> GAS101

“…There are quite a few reports in which bacteriocins have been characterized from different sources and have been found to elicit antimicrobial activity against different bacterial species [22]. Hence, Bacillus subgroups have been reported to produce a diverse range of bacte- riocins with different molecular weights, like subtilin, ericin A, ericin S, coagulin, cerein 7A, and cerein 7B [1].…”

Antibacterial Activity of Lactobacillus Strains Isolated from Mongolian Yogurt against Gardnerella vaginalis

“…Bacteriocins are small, heat-stable peptides which are produced by bacteria and are active against other bacteria [17]. There are two antibacterial mechanisms of bacteriocins: binding to lipid II and preventing cell wall synthesis, which can lead to cell death, or using lipid II as a docking molecule to initiate a process of membrane insertion and pore formation that leads to rapid cell death [18].…”