Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain

Messi, Patrizia; Bondi, Moreno; Sabia, Carla; Battini, Renata; Manicardi, Giuliano

doi:10.1016/s0168-1605(00)00419-0

Cited by 153 publications

(111 citation statements)

References 39 publications

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“…Sensitivity to pepsin was shown in other bacteriocins: plantaricin 35d (20), sakacin A (28), and enterocin 416KI (27). Papain did not affect the activity of the antibacterial substances produced by strains CTC 141 and CTC 404, while this enzyme inactivated the other ones.…”

Section: Sensitivity To Proteolytic and Lipolytic Enzymesmentioning

confidence: 96%

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Bromberg¹,

Moreno²,

Zaganini³

et al. 2004

Braz. J. Microbiol.

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A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gramnegative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens.

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Section: Sensitivity To Proteolytic and Lipolytic Enzymesmentioning

confidence: 96%

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Bromberg¹,

Moreno²,

Zaganini³

et al. 2004

Braz. J. Microbiol.

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show abstract

“…Another essential property for selecting a strain as a potential probiotic is the productive capacity of inhibitory substances that antagonize pathogenic strains (37). the antimicrobial activity of nisin A producer ll27 (47) (20,34,42,52), there was no inhibition of growth of the tested Gram-negative bacteria in our experiments. if a broad inhibitory spectrum in LL27 were discovered, there would be significant advantages to the use of ll27 as a probiotic present in the Gi tract and thwarting the colonization of pathogenic bacteria.…”

Section: Resultsmentioning

confidence: 48%

Probiotic and Antioxidative Properties ofL. LactisLL27 Isolated from Milk

Özdoğan

Akçelik

Aslım

et al. 2012

Biotechnology & Biotechnological Equipment

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“…The bacterocin was produced by L. plantarum during the late logarithmic growth phase at a cell count of 1.5 x 10 9 cfu/mL. L. plantarum administration to the cultured aquatic animals showed increasing of immune response of the animal against bacterial pathogen (Messi et al, 2001;Chiu et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

THE EFFECT OF FEEDING Lactobacillus ON GROWTH, SURVIVAL RATE AND PROTEASE ACTIVITY OF Litopenaeus vannamei

Nafiqoh

Chang

Wang

2011

Indonesian Aquaculture Journal

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This study examined the effect of two Lactobacillus bacteria on protease activity and growth rate of Litopenaeus vannamei. An experiment was conducted to examine protease activity and growth rate. The experiment consisted of two treatment tanks, the first tank was provided with artemia immersed in 2.6 x 10 16 cfu/mL of bacteria solution, the second tank served as the control tank. After 20 days, the L. vannamei in the tank that received Lactobacillus have significantly different in growth, survival rate and protease activity (P<0.05) compared to the control, but no significant difference between Lactobacillus casei and Lactobacillus plantarum treatments. Within the digestive organ, protease activity of hepatopancreas and stomach demonstrated significant higher activity (P<0.05) compared to the intestine.

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Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain

Cited by 153 publications

References 39 publications

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Probiotic and Antioxidative Properties ofL. LactisLL27 Isolated from Milk

THE EFFECT OF FEEDING Lactobacillus ON GROWTH, SURVIVAL RATE AND PROTEASE ACTIVITY OF Litopenaeus vannamei

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