Relevant bibliographies by topics / Bacteriocins

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bacteriocins'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Bacteriocins"

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Joshi, Khyati, Pravir Kumar, and Rashmi Kataria. "Bacteriocins as promising alternatives to conventional antimicrobial agents." Research Journal of Biotechnology 18, no. 4 (2023): 133–40. http://dx.doi.org/10.25303/1804rjbt1330140.

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Bacteriocins are bacterially synthesized ribosomal antimicrobial peptides which hinder the growth of closely related or unrelated bacterial species. They are often compared to antibiotics due to their significant bactericidal properties. Reports suggest that almost all bacteria synthesize bacteriocins as a part of their innate immunity. Bacteriocin production is dependent on a number of process variables such as aeration, pH, temperature and the type of carbon and nitrogen source used. Bacteriocin applications are primarily focused on food preservation. However, resistance to conventional anti
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OUMER, A., S. GARDE, P. GAYA, M. MEDINA, and M. NUÑEZ. "The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria." Journal of Food Protection 64, no. 1 (2001): 81–86. http://dx.doi.org/10.4315/0362-028x-64.1.81.

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The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities o
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Cintas, L. M., M. P. Casaus, C. Herranz, I. F. Nes, and P. E. Hernández. "Review: Bacteriocins of Lactic Acid Bacteria." Food Science and Technology International 7, no. 4 (2001): 281–305. http://dx.doi.org/10.1106/r8de-p6hu-clxp-5ryt.

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During the last few years, a large number of new bacteriocins produced by lactic acid bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a heterogeneous group of physicochemically diverse ribosomally-synthesized peptides or proteins showing a narrow or broad antimicrobial activity spectrum against Gram-positive bacteria. Bacteriocins are classified into separate groups such as the lantibiotics (Class I); the small (<10 kDa) heat-stable postranslationally unmodified non-lantibiotics (Class II), further subdivided in the pediocin-like and anti Listeria bacterioci
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Drider, Djamel, Gunnar Fimland, Yann Héchard, Lynn M. McMullen, and Hervé Prévost. "The Continuing Story of Class IIa Bacteriocins." Microbiology and Molecular Biology Reviews 70, no. 2 (2006): 564–82. http://dx.doi.org/10.1128/mmbr.00016-05.

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SUMMARY Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promi
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Vogel, Verena, and Barbara Spellerberg. "Bacteriocin Production by Beta-Hemolytic Streptococci." Pathogens 10, no. 7 (2021): 867. http://dx.doi.org/10.3390/pathogens10070867.

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Beta-hemolytic streptococci cause a variety of infectious diseases associated with high morbidity and mortality. A key factor for successful infection is host colonization, which can be difficult in a multispecies environment. Secreting bacteriocins can be beneficial during this process. Bacteriocins are small, ribosomally produced, antimicrobial peptides produced by bacteria to inhibit the growth of other, typically closely related, bacteria. In this systematic review, bacteriocin production and regulation of beta-hemolytic streptococci was surveyed. While Streptococcus pyogenes produces eigh
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Zhang, Tingting, Yu Zhang, Lin Li, et al. "Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria." Fermentation 8, no. 5 (2022): 217. http://dx.doi.org/10.3390/fermentation8050217.

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Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive posttranslational modification. In lactic acid bacteria (LAB), class II bacteriocins are widely distributed, and some of them have been successfully applied as food preservatives or antibiotic alternatives. Class II bacteriocins can be further divided into four subcategories. In the same subcategory, variations were observed in terms of amino acid identit
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Kaya, Halil İbrahim. "Isolation and Identification of Bacteriocin Producers from Bayburt Local Fermented Dairy and Characterization of Bacteriocins." Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 8, no. 3 (2025): 1453–63. https://doi.org/10.47495/okufbed.1530052.

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Lactic acid bacteria (LAB) have antimicrobial activity due to their bacteriocin production. Using bacteriocins in the production of foods has considerable contributions to improving food safety and extending shelf life. One of the essential characteristics of bacteriocins is that they have structural variations according to the variety of producers and, accordingly, they have different antimicrobial activity spectrums. Therefore, new bacteriocins still need to be investigated and characterized. In this study, bacteriocin-producing LAB were isolated from local fermented dairy of Bayburt and the
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Todorov, Svetoslav Dimitrov, Igor Popov, Richard Weeks, and Michael Leonidas Chikindas. "Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns." Foods 11, no. 19 (2022): 3145. http://dx.doi.org/10.3390/foods11193145.

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This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacte
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Teber, Rabeb, and Shuichi Asakawa. "In Silico Screening of Bacteriocin Gene Clusters within a Set of Marine Bacillota Genomes." International Journal of Molecular Sciences 25, no. 5 (2024): 2566. http://dx.doi.org/10.3390/ijms25052566.

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Due to their potential application as an alternative to antibiotics, bacteriocins, which are ribosomally synthesized antimicrobial peptides produced by bacteria, have received much attention in recent years. To identify bacteriocins within marine bacteria, most of the studies employed a culture-based method, which is more time-consuming than the in silico approach. For that, the aim of this study was to identify potential bacteriocin gene clusters and their potential producers in 51 marine Bacillota (formerly Firmicutes) genomes, using BAGEL4, a bacteriocin genome mining tool. As a result, we
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Zimina, Maria, Olga Babich, Alexander Prosekov, et al. "Overview of Global Trends in Classification, Methods of Preparation and Application of Bacteriocins." Antibiotics 9, no. 9 (2020): 553. http://dx.doi.org/10.3390/antibiotics9090553.

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This paper summarizes information about the division of bacteriocins into classes (Gram-negative bacteria, Gram-positive bacteria, and archaea). Methods for producing bacteriocins have been studied. It is known that bacteriocins, most successfully used today are products of secondary metabolism of lactic acid bacteria. It is established that the main method of bacteriocin research is PCR analysis, which makes it possible to quickly and easily identify the presence of bacteriocin encoding genes. The mechanism of cytotoxic action of bacteriocins has been studied. It is proved that the study of c
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Dissertations / Theses on the topic "Bacteriocins"

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Powell, Jillian Elizabeth. "Bacteriocins and bacteriocin producers present in kefir and kefir grains." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2140.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.<br>Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir grains, comprised of microorganisms, polysaccharides and milk proteins. The microbial population of Kefir grains primarily include lactic acid bacteria (LAB), namely lactococci and lactobacilli, yeasts, Acetobacter and filamentous fungi. Kefir exhibits antimicrobial activity in vitro against some fung
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Borges, Danielle Oliveira. "Efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado /." São José do Rio Preto, 2017. http://hdl.handle.net/11449/152215.

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Orientador: Ana Lúcia Barretto Penna<br>Coorientador: Sabrina Neves Casarotti<br>Banca: Neuza Jorge<br>Banca: Aline Teodoro de Paula<br>Resumo: As bactérias acidoláticas (BAL) são bastante utilizadas em processos fermentativos na indústria de laticínios, porém algumas delas agem não somente como fermentadoras, com a produção de ácidos orgânicos a partir dos carboidratos presentes, mas também podem produzir substâncias que colaboram para a segurança microbiológica do produto fermentado ou compostos benéficos à saude. Em estudos in vitro anteriores, foi constatado que Leuconostoc mesenteroides s
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Tait, Karen. "Control of biofilm formation : bacteriocins, bacteriophage and biocides." Thesis, University of Edinburgh, 2000. http://hdl.handle.net/1842/13068.

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An aim of this work was to compare interactions between bacteria, and to correlate them with increased or decreased biofilm formation. A better understanding of the interactions occurring within biofilms may lead to more effective control strategies. As the strains used in this study were closely related Enteric species, considerable bacteriocin activity occurred. Bacteriocin-producing strains were found to have a competitive advantage over bacteriocin-sensitive strains, both in gaining a foothold into a new community, and discouraging the attachment of potential competitors. Bacteriocins and
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Reid, Carole L. "Bioluminescence in the study of antimicrobials produced by lactic acid bacteria." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321396.

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Van, Reenen Carol A. (Carol Ann). "Characterization of bacteriocin 423 produced by Lactobacillus pentosus." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51652.

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Thesis (PhD)--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: Worldwide, bacteriocins, particularly those produced by food-related lactic acid bacteria, are receiving attention due to the possible use of these peptides as natural preservatives in food, replacing potentially harmful chemical preservatives. Bacteriocins are ribosomally synthesized proteins or peptides that inhibit closely related microorganisms. Most bacteriocins produced by lactic acid bacteria are small, heat resistant peptides that inhibit other Gram-positive bacteria, including food-borne pathogens such as List
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Xue, Junfeng. "Genes involved in carbon source utilization and pediocin AcH resistance in Listeria." Laramie, Wyo. : University of Wyoming, 2007. http://proquest.umi.com/pqdweb?did=1456284371&sid=2&Fmt=2&clientId=18949&RQT=309&VName=PQD.

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Alves, Fernanda Cristina Bérgamo. "Ação antibacteriana de associações de antimicrobianos : nisina, óleos essenciais e compostos majotitários /." Botucatu, 2014. http://hdl.handle.net/11449/108870.

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Orientador: Ary Fernandes Júnior<br>Banca: Maria de Lourdes Ribeiro da Cunha<br>Banca: Rosemeire Cristina Lianhri Rodrigues Pietro<br>Resumo: A pesquisa por novas drogas antimicrobianas tem aumentado, seja na indústria farmacêutica e também na indústria de alimentos. Isso acontece devido ao aumento no número de bactérias resistentes aos antimicrobianos, e a busca por conservantes alimentares que possibilitem o aumento na vida de prateleira dos alimentos. O interesse por alimentos mais saudáveis, especialmente aqueles sem adição ou com quantidades reduzidas de aditivos químicos, vem aumentando
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Bodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.

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Bacteriocins (BCNs) are ribosomally synthesized polypeptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce BCNs with broad spectra of inhibition. The antimicrobial activity of BCNs against spoilage organisms (SPOs) has raised considerable interest in their application in juice preservation. The objectives of the study were to: (i) isolate, identify and screen BCN producing bacteria for antimicrobial activity against spoilage bacteria and fungi, (ii) optimize production of BCN from selected producers and (iii) investig
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Hale, John D. F., and n/a. "Small bacteriocins produced by Streptococcus mutans and Streptococcus sanguis." University of Otago. Department of Microbiology & Immunology, 2006. http://adt.otago.ac.nz./public/adt-NZDU20060905.144149.

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Dental caries is the most common bacterial disease of humans and occurs when oral bacteria produce acids, following their fermentation of dietary carbohydrates. This acid can then cause a localised demineralisation of the tooth surface. A group of seven species of bacteria, collectively known as the mutans streptococci, have been predominantly implicated in the onset of dental caries. In particular, Streptococcus mutans and Streptococcus sobrinus have been shown to be the main aetiological agents of this disease in humans. Most attempts to control the microbial component of caries target these
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Hatziioanou, Diane. "Discovery and analysis of novel bacteriocins from gut bacteria." Thesis, University of East Anglia, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.539358.

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Books on the topic "Bacteriocins"

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Riley, Margaret A., and Milind A. Chavan, eds. Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1.

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Gu, Qing. Bacteriocins. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-2661-9.

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James, Richard, Claude Lazdunski, and Franc Pattus, eds. Bacteriocins, Microcins and Lantibiotics. Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-76974-0.

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Rasool, Sheikh Ajaz. Bacteriocins: The protein antibiotics. (s.n.), 1992.

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1947-, James Richard, Lazdunski Claude, Pattus Franc, and NATO Advanced Research Workshop on Bacterial Plasmid-Coded Toxins: Bacteriocins, microcins, and lantibiotics (1991 : Bandol, France), eds. Bacteriocins, microcins and lantibiotics. Springer-Verlag, 1992.

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De Vuyst, Luc, and Erick J. Vandamme, eds. Bacteriocins of Lactic Acid Bacteria. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1.

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G, Hoover Dallas, and Steenson Larry R, eds. Bacteriocins of lactic acid bacteria. Academic Press, 1993.

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de, Vuyst Luc, and Vandamme Erick J. 1943-, eds. Bacteriocins of lactic acid bacteria: Microbiology, genetics, and applications. Blackie Academic & Professional, 1994.

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Cahill, Sarah Marie. The application of polymer gels in the development of a delivery system for the bacteriocin nisin. University College Dublin, 1998.

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Reeves, Peter. Bacteriocins. Springer London, Limited, 2012.

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Book chapters on the topic "Bacteriocins"

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Gálvez, Antonio, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos, and Rubén Pérez Pulido. "Bacteriocins." In Decontamination of Fresh and Minimally Processed Produce. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch18.

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Agrawal, Renu. "Bacteriocins." In Textbook of Industrial Microbiology. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-9582-6_10.

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Riley, Margaret A., and Milind A. Chavan. "Introduction." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_1.

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Gordon, David M., Elizabeth Oliver, and Jane Littlefield-Wyer. "The Diversity of Bacteriocins in Gram-Negative Bacteria." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_2.

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Chavan, Milind A., and Margaret A. Riley. "Molecular Evolution of Bacteriocins in Gram-Negative Bacteria." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_3.

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Heng, Nicholas C. K., Philip A. Wescombe, Jeremy P. Burton, Ralph W. Jack, and John R. Tagg. "The Diversity of Bacteriocins in Gram-Positive Bacteria." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_4.

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Shand, Richard F., and Kathryn J. Leyva. "Peptide and Protein Antibiotics from the Domain Archaea: Halocins and Sulfolobicins." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_5.

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Kerr, Benjamin. "The Ecological and Evolutionary Dynamics of Model Bacteriocin Communities." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_6.

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Gillor, Osnat. "Bacteriocins' Role in Bacterial Communication." In Bacteriocins. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_7.

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Gu, Qing. "Human Health and Nutrition." In Bacteriocins. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-2661-9_6.

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Conference papers on the topic "Bacteriocins"

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Khan, Arif, Ishika, and Jai Gopal Sharma. "Computational Insights into Bacteriocin Activity Against MRSA: Exploration of Bacteriocin Dynamics in Countering Methicillin-Resistant Staphylococcus Aureus (MRSA) and Overcoming Beta-Lactamase Enzyme Defense Mechanisms in the Antibiotic Resistance Warfare." In 2024 International Conference on Big Data Analytics in Bioinformatics (DABCon). IEEE, 2024. https://doi.org/10.1109/dabcon63472.2024.10919392.

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Lawalata, Helen Joan, Jovialine A. Rungkat, Wiesye Maya S. Nangoy, Anita C. C. Tengker, and Nova G. H. Grees. "Bacteriocin Activity of Lactic Acid Bacteria from Ripe Tome-Tome Fruit (Flacourtia Inermis) Material." In Unima International Conference on Science and Technology 2022. Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-9grrk3.

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The objective of this study are to isolate lactic acid bacteria from ripe tome-tome fruit (Flacourtia inermis and bacteriocin activity in inhibiting the growth of Staphylococcus aureus and Escherichia coli. The results showed that 10 isolates of lactic acid bacteria were found and have the potential to produce bacteriocins. They were isolates TM1, TM2, TM3, TM4, TM5, TM6, TM7, TM8, TM9 and TM10 and were identified as members of the genus Lactobacillus (TM1,TM2,TM7,TM8,TM9,TM10) and members of the genus Lactococcus (TM3,TM4,TM5,TM6). The ten isolates of lactic acid bacteria were able to produce
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Kalkan, Selin, Emel Ünal, and Zerrin Erginkaya. "Comparison of Anti-Listerial Effect Spectrum of Bacteriocins." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0079.

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Liu, Shanna, and Zhijiang Zhou. "Natural Preservatives-Research Progress in Class II a Bacteriocins." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5516456.

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Barbaros, M.-M. A., A. A. Cartasev, I. S. Neicovcena, and N. Y. Mahamat. "BIOTECHNOLOGICAL POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM RAW MILK FROM THE SOUTH OF THE REPUBLIC OF MOLDOVA." In XI МЕЖДУНАРОДНАЯ КОНФЕРЕНЦИЯ МОЛОДЫХ УЧЕНЫХ: БИОИНФОРМАТИКОВ, БИОТЕХНОЛОГОВ, БИОФИЗИКОВ, ВИРУСОЛОГОВ, МОЛЕКУЛЯРНЫХ БИОЛОГОВ И СПЕЦИАЛИСТОВ ФУНДАМЕНТАЛЬНОЙ МЕДИЦИНЫ. IPC NSU, 2024. https://doi.org/10.25205/978-5-4437-1691-6-42.

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Lactic acid bacteria are crucial in the functional food industry, producing metabolites like exopolysaccharides and bacteriocins. These enhance food’s nutraceutical properties, offering health benefits such as protection against oxidative stress, and improved cardiovascular function. Traditionally raw milk is a rich source of microorganisms. This paper presents findings on lactic acid bacteria from Moldovan raw milk and their biotechnological potencial.
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Maia, Luciana Furlaneto, Mayara Baptistucci Ogaki, and Márcia Cristina Furlaneto. "Genotypic Characterization of Bacteriocins in Enterococcal Isolates of Different Sources." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-003.

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Grujović, Mirjana Ž., Katarina G. Marković, Teresa Semedo-Lemsaddek, and Jelena M. Mašković. "CHEMICAL CHARACTERISTICS AND FUNCTIONAL CONTRIBUTIONS OF ENTEROCOCCUS SPP. ISOLATED FROM RAW GOAT CHEESE: METABOLITE PRODUCTION AND ENZYMATIC ACTIVITY." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.65gm.

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This study investigated the enzymatic activity and metabolite production potential of autochthonous Enterococcus strains. The isolates demonstrated extracellular proteinase activity, curd formation, acidification ability, and diacetyl production, highlighting their potential role in cheese fermentation. Additionally, some strains produced bacteriocins, inhibiting the growth of indicator bacteria, suggesting their possible application in food preservation. These findings contribute to understanding the technological potential of Enterococcus in dairy fermentation and its implications for food s
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Khromova, Natalya, Victor Panfilov, Ekaterina Marinicheva, Julia Epishkina, and Irina Shakir. "A STUDY ON INDUSTRIAL STRAINS OF LACTIC ACID BACTERIA PRODUCING BACTERIOCINS." In 20th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2020. STEF92 Technology, 2020. http://dx.doi.org/10.5593/sgem2020/6.1/s25.020.

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Suryani, Lilis, and Muhammad Kurniawan. "The effect of temperature and incubation time of bacteriocins produced by lactobacillus isolates growol against Salmonella typhi in vitro." In 12TH INTERNATIONAL SEMINAR ON NEW PARADIGM AND INNOVATION ON NATURAL SCIENCES AND ITS APPLICATIONS (12TH ISNPINSA): Contribution of Science and Technology in the Changing World. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0218072.

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Mulyawati, Alifia Issabella, Tri Ardyati, and Yoga Dwi Jatmiko. "Partial purification and characterization of bacteriocins from Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 isolated from fermented Sumbawa mare’s milk as food preservative candidates." In INTERNATIONAL CONFERENCE ON BIOLOGY AND APPLIED SCIENCE (ICOBAS). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5115747.

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Reports on the topic "Bacteriocins"

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Barefoot, Susan, Benjamin Juven, Thomas Hughes, et al. Characterization of Bacteriocins Produced by Food Bioprocessing Propionobacteria. United States Department of Agriculture, 1992. http://dx.doi.org/10.32747/1992.7561061.bard.

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Objectives were to further characterize activity spectra of dairy propionibacteria bacteriocins, jenseniin G and propionicin PLG-1, purify them, examine the role of cell walls in resistance, examine their interactions with cytoplasmic membrane, explain producer immunity, and clone the responsible genes. Inhibitory spectra of both bacteriocins were further characterized. Propionicin was most effective in controlling Gram-positive, rather than Gram-negative organisms; it controlled growth of sensitive cells both in a culture medium and a model food system. Jenseniin inhibited yogurt cultures and
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Montville, Thomas J., and Roni Shapira. Molecular Engineering of Pediocin A to Establish Structure/Function Relationships for Mechanistic Control of Foodborne Pathogens. United States Department of Agriculture, 1993. http://dx.doi.org/10.32747/1993.7568088.bard.

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This project relates the structure of the bacteriocin molecule (which is genetically determined) to its antimicrobial function. We have sequenced the 19,542 bp pediocin plasmid pMD136 and developed a genetic transfer system for pediococci. The pediocin A operon is complex, containing putative structural, immunity, processing, and transport genes. The deduced sequence of the pediocin A molecule contains 44 amino acids and has a predicted PI of 9.45. Mechanistic studies compared the interaction of pediocin PA-1 and nisin with Listeria monocytgenes cells and model lipid systems. While significant
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Barefoot, Susan F., Bonita A. Glatz, Nathan Gollop, and Thomas A. Hughes. Bacteriocin Markers for Propionibacteria Gene Transfer Systems. United States Department of Agriculture, 2000. http://dx.doi.org/10.32747/2000.7573993.bard.

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The antibotulinal baceriocins, propionicin PLG-1 and jenseniin G., were the first to be identified, purified and characterized for the dairy propionibaceria and are produced by Propionibacterium thoenii P127 and P. thoenii/jensenii P126, respectively. Objectives of this project were to (a) produce polyclonal antibodies for detection, comparison and monitoring of propionicin PLG-1; (b) identify, clone and characterize the propionicin PLG-1 (plg-1) and jenseniin G (jnG) genes; and (3) develop gene transfer systems for dairy propionibacteria using them as models. Polyclonal antibodies for detecti
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Stote, Robert E. Protocol for Initial Purification of Bacteriocin. Defense Technical Information Center, 2015. http://dx.doi.org/10.21236/ada627577.

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Weinberg, Zwi G., Richard E. Muck, Nathan Gollop, Gilad Ashbell, Paul J. Weimer, and Limin Kung, Jr. effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7587222.bard.

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The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising str
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Sikes, Anthony, Wayne Muller, and Claire Lee. Optimization of Fermentation Conditions for the Production of Bacteriocin Fermentate"". Defense Technical Information Center, 2015. http://dx.doi.org/10.21236/ada614142.

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Cytryn, Eddie, Mark R. Liles, and Omer Frenkel. Mining multidrug-resistant desert soil bacteria for biocontrol activity and biologically-active compounds. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7598174.bard.

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Control of agro-associated pathogens is becoming increasingly difficult due to increased resistance and mounting restrictions on chemical pesticides and antibiotics. Likewise, in veterinary and human environments, there is increasing resistance of pathogens to currently available antibiotics requiring discovery of novel antibiotic compounds. These drawbacks necessitate discovery and application of microorganisms that can be used as biocontrol agents (BCAs) and the isolation of novel biologically-active compounds. This highly-synergistic one year project implemented an innovative pipeline aimed
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