Genetics of Bacteriocin Production in Lactic Acid Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

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Suppression of bacteriocin production in mixed-species cultures of lactic acid bacteria

Food Control ◽

10.1016/j.foodcont.2012.09.014 ◽

2013 ◽

Vol 30 (2) ◽

pp. 474-479 ◽

Cited By ~ 13

Author(s):

Jesús Domínguez-Manzano ◽

Rufino Jiménez-Díaz

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacteriocin Production ◽

Mixed Species

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Screening of lactic acid bacteria from sudanese fermented foods for bacteriocin production

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2015.4.5.373-378 ◽

2015 ◽

Vol 04 (05) ◽

pp. 373-378 ◽

Cited By ~ 5

Author(s):

Yasmeen Y. A. Elyas ◽

Nuha M. E. Yousif ◽

Isam A. Mohamed Ahmed

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacteriocin Production ◽

Fermented Foods

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Stimulation of Bacteriocin Production by Dialyzed Culture Media from Different Lactic Acid Bacteria

Current Microbiology ◽

10.1007/s00284-004-4415-3 ◽

2005 ◽

Vol 50 (4) ◽

pp. 208-211 ◽

Cited By ~ 4

Author(s):

J.A. Vázquez ◽

M.P. González ◽

M.A. Murado

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Culture Media ◽

Bacteriocin Production ◽

Stimulation Of

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Bacteriocin production by spray-dried lactic acid bacteria

Letters in Applied Microbiology ◽

10.1046/j.1472-765x.2002.01055.x ◽

2002 ◽

Vol 34 (2) ◽

pp. 77-81 ◽

Cited By ~ 85

Author(s):

J. Silva ◽

A.S. Carvalho ◽

P. Teixeira ◽

P.A. Gibbs

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacteriocin Production ◽

Spray Dried

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DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS

Foods and raw materials ◽

10.21179/2308-4057-2017-1-108-117 ◽

2017 ◽

Vol 5 (1) ◽

pp. 108-117 ◽

Cited By ~ 4

Author(s):

M. I. Zimina ◽

◽

A. F. Gazieva ◽

J. Pozo-Dengra ◽

S. Yu. Noskova ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacteriocin Production

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Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

Journal of Food Protection ◽

10.4315/0362-028x-57.11.1013 ◽

1994 ◽

Vol 57 (11) ◽

pp. 1013-1015 ◽

Cited By ~ 22

Author(s):

MARIA E. FARIAS ◽

AIDA A. P. DE RUIZ HOLGADO ◽

FERNANDO SESMA

Keyword(s):

Heat Treatment ◽

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Bacteriocin Production ◽

Antimicrobial Compounds ◽

Heat Stable ◽

And Storage ◽

And Staphylococcus Aureus

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus. These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

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