Evidence for a bacteriocin-like substance produced by a new strain of Streptococcus sp., inhibitory to Gram-positive food-borne pathogens

Gomez, Sophie; Cosson, Claudine; Deschamps, Alain

doi:10.1016/s0923-2508(97)82451-5

Cited by 26 publications

(19 citation statements)

References 24 publications

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“…The sensitivity of the active substance to different pH values was estimated by adjusting the pH of aliquots of the purified substance between 2 and 11. After 1 h 30 min of incubation at room temperature, the various samples were adjusted to pH 6.2 and tested for their residual activity assayed against L. monocytogenes IPA1 (approximately 10 6 CFU/ml) by the agar well diffusion method (Gomez et al 1997).…”

Section: Study Of the Stability Of The Antagonistic Compoundmentioning

confidence: 99%

“…Untreated samples were used as control. The residual bacteriocin activity was assayed against the target strain as described above (Gomez et al 1997;Delgado et al 2001).…”

Section: Study Of the Stability Of The Antagonistic Compoundmentioning

confidence: 99%

“…The bacteriocins of weak molecular weights are generally heat resistant; such is the case of the nisin, lactostrepsin and lacticin (Aslim et al 2005) except for the diplococcin which is inactivated at 100°C (Piard and Desmazeaud 1992). However, those which have high molecular weights are heat-sensitive, such as the bacteriocin-like compound resulting from mesophilic lactic streptococci which is sensitive to heating to 100 and 121°C (Gomez et al 1997). Purified pediocin produced by Pediococcus acidilactici, is heat stable for up to 60 min at 121°C (Anastasiadou et al 2008).…”

Section: Stability Of the Antagonistic Compound Bac5mentioning

confidence: 99%

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Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

et al. 2011

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Mesophilic strains of lactic acid bacteria belonging to the genus Lactococcus were isolated from traditional dairy products and selected for their ability to produce antimicrobial substances such as bacteriocins. Six strains: Lactococcus lactis ssp. lactis (strains Lc l1, Lc l3, Lc l5), Lactococcus lactis ssp. cremoris (strains Lc c4, Lc c6) and Lactococcus lactis ssp. lactis biovar diacetylactis (strain Lc d2) were selected for their antagonistic activities against different groups of microorganisms. The most active strain, Lactococcus lactis ssp. lactis (Lc l5), produced its inhibitory substance (Bac5) in M 17 broth presenting an important inhibition mainly against Listeria monocytogenes. It had no effect on its producer strain. These properties suggested that the inhibitory substance could be considered as a bacteriocinlike substance. SDS-PAGE analyses indicated that it was a homogeneous protein of higher molecular weight of 67 kDa. The bacteriocin was stable over a wide range of pH and temperature; it was active after autoclaving and was not affected by storage at −20°C for 6 months. Moreover, it was sensitive to proteolytic enzymes confirming the proteinaceous nature of the inhibitory substance.

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Section: Study Of the Stability Of The Antagonistic Compoundmentioning

confidence: 99%

“…Untreated samples were used as control. The residual bacteriocin activity was assayed against the target strain as described above (Gomez et al 1997;Delgado et al 2001).…”

Section: Study Of the Stability Of The Antagonistic Compoundmentioning

confidence: 99%

Section: Stability Of the Antagonistic Compound Bac5mentioning

confidence: 99%

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Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

et al. 2011

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“…To each well, an aliquot of 50 µl was added and the plates immediately recovered with BHI-S or MRS soft agar containing approximately 10 7 UFC/ml of the indicator strain, and incubated at 37ºC, for 24 and 48 hours to detect the inhibitory zone. Aliquots not exposed to temperature were used as control (7).…”

Section: Influence Of Temperature On Antagonistic Activitymentioning

confidence: 99%

“…After freeze-drying and resuspension, the aliquots were re-filtered and tested for residual antimicrobial activity by the diffusion well method as described above. Crude extract with non-adjusted pH was used as control (7).…”

Section: Influence Of Ph On Antagonist Activitymentioning

confidence: 99%

Partial characterization of antagonistic substance produced by a Clostridium butyricum strain

Caires¹,

Matos²,

Farias³

et al. 2007

Braz. J. Microbiol.

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The production of antagonistic substance by bacterium present in the infected root canal system (RCS) probably is an important ecological factor for its successful colonization of the local. The objective of this study was to partially characterize an antagonistic substance produced by a Clostridium butyricum isolated from infected RCS. Production of inhibitory compound was evaluated by the agar double layer diffusion technique using Fusobacterium nucleatum and Bifidobacterium adolescentis as indicator bacteria. The physicochemical and biochemical factors tested for the partial characterization were influence of pH and temperature and susceptibility to the action of some proteolytic enzymes. An inhibition zone was observed against the two indicator strains and acidity and bacteriophage were rejected as responsible for this phenomenon. The inhibitory activity showed to be decreasing in a pH range from 3.5 to 6.5 and being stable at temperatures of 60º, 70º and 100ºC, but completely inactivated when exposed at 121ºC. The antagonistic activity was resistant to the proteolytic action of trypsin, α-chymotrypsin and papain. An antagonistic substance was produced by C. butyricum, which was thermo-resistant and probably of non-protein nature.

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Milk‐derived Bioactive Components from Fermentation

Alhaj

Kanekanian

2014

Milk and Dairy Products as Functional Foods

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Evidence for a bacteriocin-like substance produced by a new strain of Streptococcus sp., inhibitory to Gram-positive food-borne pathogens

Cited by 26 publications

References 24 publications

Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

Partial characterization of antagonistic substance produced by a Clostridium butyricum strain

Milk‐derived Bioactive Components from Fermentation

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