scholarly journals Bacteriocins: Classification, properties, production and mode of action. (I)

2018 ◽  
Vol 53 (4) ◽  
pp. 335
Author(s):  
J. METAXOPOULOS (Ι. ΜΕΤΑΞΟΠΟΥΛΟΣ) ◽  
M. MATARAGAS (Μ. ΜΑΤΑΡΑΓΚΑΣ) ◽  
E. H. DROSINOS (E. X. ΔΡΟΣΙΝΟΣ)
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Present Review ◽  
Antimicrobial Compounds ◽  
General Overview ◽  
New Knowledge

Bacteriocins are antimicrobial compounds synthesized by ribosomes. In the last years a variety of bacteriocins, produced by lactic acid bacteria, has been identified and characterized. As a result of these studies is that new knowledge regarding the biosynthesis, structure, production and mode of action of these proteinaceous compounds has been gained. The present review attempts to refer some of the available data with reference to the bacteriocins, which are important for the understanding of the whole mechanism of the production of bacteriocins. Additionally, some features and recent biology and biochemistry findings concerning these substances will be reported, in order to provide a general overview of the production and action of the bacteriocins.

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals Review : Enterocyn from Enterococcus Genus as a Probiotic, Antimicrobial and Biopreservative

2020 ◽  
Vol 6 (2) ◽  
pp. 95
Author(s):  
Hasria - Alang
Keyword(s):  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Urinary Tract Infections ◽  
Antibiotic Use ◽  
Antimicrobial Compounds ◽  
Food Spoilage ◽  
Pathogenic Microbes ◽  
Tract Infections

Lactic acid bacteria (LAB) is agras, produces antimicrobial compounds called bacteriocin. It can reduce its dependence on antibiotic use. Enterococcus is one of member LA.B. This bacterium has a short and paired chain shape and produces bacteriocin called enterocin. This compound can inhibit the growth of pathogenic microbes that cause disease and food spoilage, so that it can be used as an antimicrobial and biopreservative and also as a probiotic candidate. The use of Enterococcus as a probiotic and biopreservative is often disputed. However, some studies suggest that cases of bacteremia and urinary tract infections by the genus only occur in people who have immune compromised and enterococcus that have been resistant to vancomycin.

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

1994 ◽  
Vol 57 (11) ◽  
pp. 1013-1015 ◽  
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.

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

2012 ◽  
Vol 4 (2) ◽  
pp. 124-140 ◽  
Author(s):  
J. A. Reis ◽  
A. T. Paula ◽  
S. N. Casarotti ◽  
A. L. B. Penna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Compounds

The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety

2014 ◽  
Vol 10 (2) ◽  
pp. 203-210 ◽  
Author(s):  
Wei Wang ◽  
HaiKuan Wang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cost Effective ◽  
Antimicrobial Compounds ◽  
Pathogenic Microorganism ◽  
Food And Feed ◽  
Quality Of Food ◽  
Chemical Preservatives ◽  
Feed Safety

Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.

Sign in / Sign up

Export Citation Format

Share Document