Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects

2015 ◽  
Vol 8 (2) ◽  
pp. 61-67 ◽  
Author(s):  
Rodney Perez ◽  
Maria Teresa Perez ◽  
Francisco Elegado
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Fermentative Production

Antifungal activity and mode of action of Lactic acid bacteria isolated from Kefir against Penicillium expansum

Food Control ◽  
2021 ◽  
pp. 108274
Author(s):  
Hong Chen ◽  
Hongmei Ju ◽  
Yuwei Wang ◽  
Gengan Du ◽  
Xiaohai Yan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Penicillium Expansum

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.

Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action

2010 ◽  
Vol 1 (1) ◽  
pp. 11-29 ◽  
Author(s):  
L. Dicks ◽  
M. Botes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Intestinal Tract ◽  
Health Benefits ◽  
World Health ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
Gastro Intestinal Tract ◽  
The Impact

Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

2017 ◽  
Author(s):  
S Young Eun ◽  
L In Sok ◽  
S Eun Ju ◽  
C Min Kyung ◽  
H Hyu Ah ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastrodia Elata ◽  
Gastrodia Elata Blume

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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