Lactostrepcins - acid bacteriocins produced by lactic streptococci

Kozak, Witold; Bardowski, Jacek; Dobrzanski, W.T.

doi:10.1017/s0022029900016423

Cited by 67 publications

(45 citation statements)

References 15 publications

(5 reference statements)

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“…Other bacteriocins with bactericidal modes of action without cell lysis have also been reported. 19,26,35,37,38 Therefore, the antimicrobial agent produced by L. plantarum AA135 is designated as plantaricin AA135. Plantaricin AA135 could be extracted well with butanol indicating that it is a hydrophobic protein.…”

Section: Discussionmentioning

confidence: 99%

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Abo‐Amer¹

2007

ScienceAsia

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ABSTRACT:As demand for reduction of the use of chemical additives in food and for more natural and microbiologically safe food products is increasing, bacteriocins may have considerable potential for food preservation. This work aimed to isolate Lactobacillus strains of potential bioprotective application from Egyptian home-made yogurt. Out of 73 strains of isolated Lactobacillus strains, only four strains of Lactobacillus plantarum (AA110, AA125, AA135 and AA140) demonstrated production of antagonistic activity against foodborne pathogens. The antimicrobial agent excreted by L. plantarum AA135 was the most active against a wide range of Gram-positive and Gram-negative pathogens. Because of the interesting inhibition spectrum of agent AA135, it was selected for further characterization. The activity of the antimicrobial substance produced from L. plantarum AA135 was resistant to heat (121 o C for 30 min), catalase and lysozyme, but was destroyed by papain, trypsin and pepsin. The AA135 compound was produced during growth phase and, when the neutralized and concentrated supernatant was added to a culture of Pseudomonas aeruginosa in logarithmic phase, it produced a rapid decrease in optical density indicative of cell lysis. The AA135 agent could be extracted from the culture supernatant fluids with n-butanol. When 40% ammonium sulphateprecipitated agent was analysed by 10% SDS-PAGE, two peptides with high molecular sizes of ~45 kDa and <45 kDa were seen. L. plantarum AA135 does not contain any plasmid, which indicates that the antagonistic compound' s production is encoded by chromosomal genes. The antibacterial agent was characterized as a bacteriocin-like inhibitory substance and designated as plantaricin AA135. The potential significance for improving the hygiene and safety of the food products is discussed.

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Section: Discussionmentioning

confidence: 99%

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Abo‐Amer¹

2007

ScienceAsia

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“…Lactostrepsinn nisin and diplococcin refer tobacteriocins produced by different Lactococcus species. Alphabetic sequence used to refer the discovery sequence of the same species for eg lactacin F refers to the sixth bacteriocin reported for a Lactobacillus species (Tagg et al, 1976;Kozar et al, 1978, Klaenhammer, 1988Montville and Kaiser, 1993). Tagg et al (1976), called bacteriocin-like inhibitory substances (BLIS) or antimicrobial substances that are less understood.…”

Section: Nomenclaturementioning

confidence: 99%

“…This group consists of either glycoproteins (lactocin 27) (Upreti and Hinsdill, 1975) or lipoproteins (lacstrepcins) (Kozak et al, 1977) that require non-protein moities for their activity. Siezen et al (1996) has reviewed the genetic determinants responsible for the synthesis of bacteriocin molecules.…”

Section: Class IV Bacteriocinsmentioning

confidence: 99%

Microbial defense systems in foods and feeds

Fatima¹

2017

JBC

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Bacteriocins are proteinaceous substances having antigenic and developed by some microbial strains having the ability and effectiveness against pathogenic bacteria and spoilage, harmless to the consumer, and have no adverse effect on the organoleptic product quality. Bacteriocins are rendered inactive by the action of proteolytic enzymes present in the gastrointestinal tract, thy can resist high temperatures, are non-toxic and does not compromise the immune system in experimental animals. Bacteriocins as microbial defense systems has been widely researched and documented. However, though the diversity and abundance of bactrocins is very high, indicating their use as microbial weapons, research on ecological and evolutionary significance needs elaborate studies. More advanced studies are needed to unfold reasons for their success as toxins.

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“…This group consists of either glycoproteins [21,22] or lipoproteins [23,24] that require non-protein moieties for their activity.…”

Section: Class IV Bacteriocinsmentioning

confidence: 99%

Bacteriocin Producing Probiotic Lactic acid Bacteria

Toomula¹

2011

J Microbial Biochem Technol

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Human intestinal tract is filled with an enormous number of helpful bacteria called probiotic bacteria. Human bodies are actually designed to have symbiotic relationships with these probiotic bacteria. They help in digestion of food, killing harmful microorganisms and keep the body functioning properly in a number of ways. Lactic acid bacteria including Lactobacillus leuconostoc, lactococcus, pediococcus and Bifidobacterium are found throughout the gastrointestinal tract. The beneficial effects of Lactic acid bacteria as probiotic and production of bacteriocin is discussed in this article.

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Lactostrepcins - acid bacteriocins produced by lactic streptococci

Cited by 67 publications

References 15 publications

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Microbial defense systems in foods and feeds

Bacteriocin Producing Probiotic Lactic acid Bacteria

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