Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food

Ullah, Niamat; Wang, Xuejiao; Wu, Jin; Guo, Yang; Ge, Hanjing; Li, Tengyu; Khan, Saleem; Li, Zhixi; Feng, Xianchao

doi:10.1016/j.lwt.2017.04.056

Cited by 36 publications

(18 citation statements)

References 31 publications

(5 reference statements)

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“…Probiotics can also be used as bio‐control agents in order to improve and maintain a healthy environment of dairy industries (Biswas et al., ). Some studies suggest that high population of certain bacterial strains can reduce spoilage or pathogenic microorganisms by antagonism in nutrients or through production of bacteriocins (Ullah et al., ; Woraprayote et al., ).…”

Section: Introductionmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.

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Section: Introductionmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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“…Bacteriocin-producing L. casei were previously isolated from a wide range of fermented foods, and many of this species isolates were considered GRAS and probiotics. [28] The antimicrobial spectrum of the substance produced by L. casei KLDS 1.0338 against the selected panel of indicator strains was determined using the previously described Oxford cup method ( Table 1). The antimicrobial substance produced by L. casei KLDS 1.0338 was found to exhibit a wide antimicrobial spectrum against gram-positive and gram-negative bacteria, and fungi.…”

Section: Resultsmentioning

confidence: 99%

“…It has also demonstrated the successful application of L. casei and their bacteriocins against foodborne pathogens and food spoilage in fermented food. [27,28] However, to our knowledge, limited research has been performed regarding the application of L. casei bacteriocin as a biopreservative in fermented soybean milk.…”

Section: Introductionmentioning

confidence: 99%

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Hou

et al. 2020

International Journal of Food Properties

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This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast region of China. Ammonium sulfate precipitation and SP Sepharose TM fast flow were adopted to purify the bacteriocin, which resulted in a 7.43-fold purification and its molecular mass was estimated as 6.8 kDa. The bacteriocin was active over a wide pH range (2.0-12.0) and 2-12% NaCl and was heat and cold resistant (121°C for 30 min, and −20°C for 30 days). Optimization of culture conditions by response surface methodology indicated that the bacteriocin production was significantly enhanced than that of control (P < 0.05). Moreover, the lyophilized antimicrobial substance inhibited the growth of Staphylococcus aureus and Penicillium sp. in fermented soybean milk during storage at 4°C for 21 days. These results demonstrated that the bacteriocin from L. casei KLDS 1.0338 is a potential candidate for controlling microbial contamination and extending the shelf life of food products. ARTICLE HISTORY

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“…Moreover, several bacteriocins specifically recognized receptors expressed at the outer membrane and subsequently translocated into cytoplasm. Thus, these bacteriocins can interfere with DNA or RNA to kill pathogenic cells (Ullah et al, ).…”

Section: Antimicrobial Activity Of Probioticsmentioning

confidence: 99%

“…Thus, these bacteriocins can interfere with DNA or RNA to kill pathogenic cells (Ullah et al, 2017).…”

Section: Bacteriocins Mainly Produced By Lactobacillus Enterococcusmentioning

confidence: 99%

Health promoting activities of probiotics

Tang

2019

J Food Biochem

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In recent years, probiotics have received increasing attention and become one type of popular functional food because of their many biological functions. Among these desirable biological functions, the immune regulation, antioxidative activities, and antimicrobial effects are essential properties to maintain host health. Probiotics can regulate the immune system and improve the antioxidative system by producing microbial components and metabolites. Meanwhile, probiotics also possess antimicrobial abilities owing to their competition for nutrient requirements and mucus adherence, reducing pathogenic toxins, producing antimicrobial metabolites (short‐chain fatty acids, bacteriocins, reuterin, linoleic acid, and secondary bile acids) and enhancing intestinal, or systemic immunity. Therefore, probiotics could be used to alleviate heavy metal toxicity and metabolic disorders by improving immunity, the antioxidative system, and intestinal micro‐environment. This comprehensive review mainly highlights the potential health promoting activities of probiotics based on their antioxidative, antimicrobial, and immune regulatory effects. Practical applications The antioxidative defense and the immune system are essential to maintain human health. However, many factors may result in microbial dysbiosis in the gut, which subsequently leads to pathogenic expansion, oxidative stress, and inflammatory responses. Therefore, it is important to explore beneficial foods to prevent or suppress these abnormal responses. Successful application of probiotics in the functional foods has attracted increasing attention due to their immune regulatory, antioxidative, and antimicrobial properties. The aim of this review is to introduce immune regulatory antioxidative and antimicrobial effects of probiotics, which provides some basic theories for scientific research and development of potential functional foods.

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Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food

Cited by 36 publications

References 31 publications

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Health promoting activities of probiotics

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