Genetics of bacteriocins produced by lactic acid bacteria

Klaenhammer, Todd R.

doi:10.1016/0168-6445(93)90057-g

Cited by 911 publications

(972 citation statements)

References 127 publications

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“…In clinical trials with healthy adults, both L. johnsonii La1 and L. salivarius LM2-118 increased the total Lactobacillus counts and reduced the numbers of Clostridium perfringens in faeces demonstrating a beneficial modification of the indigenous flora [10]. The production of the generally narrow-host range bacteriocins will probably play a significant role in the ability of probiotics to compete against the resident intestinal flora, especially other related lactic acid bacteria [36]. Interestingly, it was also discovered that the La1 supernatant could significantly inhibit the growth of the gastric pathogen Helicobacter pylori in vitro.…”

Section: Functional Effects Of Successful Probiotic Strainsmentioning

confidence: 99%

“…An important property of probiotic strains is their antagonistic activity against pathogenic bacteria either by competitive exclusion, interbacterial aggregation, or production of antimicrobial substances including organic acids and hydrogen peroxide [36,43,63]. In clinical trials with healthy adults, both L. johnsonii La1 and L. salivarius LM2-118 increased the total Lactobacillus counts and reduced the numbers of Clostridium perfringens in faeces demonstrating a beneficial modification of the indigenous flora [10].…”

Section: Functional Effects Of Successful Probiotic Strainsmentioning

confidence: 99%

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Probiotics in the new millennium

Vaughan

Mollet²

1999

Nahrung

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Beneficial effects on human health by specific probiotic microorganisms such as prevention of gastrointestinal tract infections immune stimulation, and balancing of the intestinal microflora have been established in numerous clinical trials. The successful probiotic strains which are mainly members of Lactobacillus and more recently Bifidobacterium naturally found in the human intestinal tract, have been traditionally incorporated into fermented milk products but have excellent potential for further inclusion in functional foods and health-related products. While the health claims are generally accepted by both scientists and consumers, often the molecular mechanisms underlying the probiotic properties remains controversial. Further progress concerning the molecular basis of probiotic traits will give vital reinforcement to the probiotic concept and is a prerequisite for rational development into further applications. In this review, current research on the genetics of properties of the intestinal lactobacilli that may contribute to the activity and effectiveness of probiotics is described. The potential of molecular biology for future probiotic applications is addressed and a probiotic strains developed by modern biotechnology with advantages for specific consumers is presented.

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Section: Functional Effects Of Successful Probiotic Strainsmentioning

confidence: 99%

Section: Functional Effects Of Successful Probiotic Strainsmentioning

confidence: 99%

Probiotics in the new millennium

Vaughan

Mollet²

1999

Nahrung

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“…Antimicrobial activity of LAB may also be produced in the form of small, heat-stable inhibitory peptides, often referred to as bacteriocins 14,15,18 . Bacteriocins produced by LAB have been classified into four structural classes, namely Class I, II, III and IV 28 . Class I and II are small, mainly hydrophobic and heat-stable peptides.…”

Section: -2863(9'8-32mentioning

confidence: 99%

Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Hartnett¹,

Vaughan²,

Sinderen³

2002

Journal of the Institute of Brewing

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From a total of four thousand presumed lactic acid bacteria, obtained from raw, unmalted sorghum and barley, 308 isolates were shown to exhibit inhibitory activity against the indicator strain Listeria innocua 4202. Six of these inhibitor-producing isolates were selected for further study on the basis of their relatively wide antimicrobial spectrum, which showed that these producers inhibited several Gram-positive bacteria, including a range of beer spoiling bacteria. The proteinaceous nature, anti-microbial activity against closely related species, heat resistance and pH stability of the inhibitory substances produced by these six bacteria identified these compounds as bacteriocins. All six isolates were shown to secrete the inhibitory compounds into the cell free supernatants. Bacteriocins produced by five of the six producers were purified to homogeneity. Further analytic data was obtained for three of the inhibitory compounds by means of mass spectroscopy and/or N-terminal amino acid sequencing.

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“…Bacteriocins of lactic acid bacteria, according to the classification procedure proposed by Klaenhammer (Klaenhammer 1993) and modified by Nes et al (Nes et al 1996) are divided into four classes. Class I: Bacteriocins of this class contain post-translationally modified aminoacids and are also termed Lantibiotics.…”

Section: Classificationmentioning

confidence: 99%