To see the other types of publications on this topic, follow the link: Bacteriocins. Staphylococcus aureus.
Journal articles on the topic 'Bacteriocins. Staphylococcus aureus'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Bacteriocins. Staphylococcus aureus.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
OLADIPO, IYABO C., ABIODUN I. SANNI, WRITACHIT CHAKRABORTY, SOMNATH CHAKRAVORTY, SAYANTAN JANA, DEEP S. RUDRA, RATAN GACCHUI, and SNEHASIKTA SWARNAKAR. "Bioprotective Potential of Bacteriocinogenic Enterococcus gallinarum Strains Isolated from Some Nigerian Fermented Foods, and of their Bacteriocins." Polish Journal of Microbiology 63, no. 4 (2014): 415–22. http://dx.doi.org/10.33073/pjm-2014-056.
Full textAbstract:
Enterococcus gallinarum strains isolated from some Nigerian fermented foods were found to produce bacteriocins. The bacteriocins had a broad spectrum of activity against both Gram-positive and negative bacteria. The effects of the bacteriocins and bacteriocinogenic organ- isms on Staphylococcus aureus infections in rats were evaluated. Sprague-Dawley rats were infected with S. aureus MTCC 737 and treated with E. gallinarum T71 and different concentrations of the bacteriocins from E. gallinarum W211 and T71. Staphylococcus aureus infection caused significant upregulation of aspartate aminotransferase and alanine aminotransferase levels in sera of the infected rats. Moreover, gelatin zymography revealed that infected gastric tissues showed elevated matrix metalloproteinase-9 activity. Bacteriocin treatments reduced the MMP-9 activity and inhibited the expressions of both Tumour Necrosis Factor Alpha (TNF-α) and Interleukin-1 Beta (IL-1β) dose dependently, pointing to a potential role of the bacteriocins in attenuating inflammatory responses to Staphylococcus aureus infec- tion. Gastric and GIT damage caused by staphylococcal infection were reduced in the Enterococcus gallinarum T71 and bacteriocin-treated groups also dose dependently. We conclude that these bacteriocins may have useful biomedical applications.
2
HONG, JISOO, JONGUK KIM, LIN-HU QUAN, SUNGGI HEU, and EUNJUNG ROH. "Purification and Characterization of Pasteuricin Produced by Staphylococcus pasteuri RSP-1 and Active against Multidrug-Resistant Staphylococcus aureus." Journal of Food Protection 81, no. 11 (October 3, 2018): 1768–75. http://dx.doi.org/10.4315/0362-028x.jfp-18-111.
Full textAbstract:
ABSTRACT Staphylococcus aureus is an important pathogen implicated in various diseases, including staphylococcal food poisoning. Bacteriocins are considered safe and effective antimicrobial substances for the prevention of the growth of pathogenic bacteria. In this article, we describe the purification and characterization of pasteuricin, a novel bacteriocin produced by Staphylococcus pasteuri RSP-1. A cell-free supernatant of S. pasteuri RSP-1 exerted strong antimicrobial activity against staphylococci, including methicillin-resistant S. aureus (MRSA), and gram-positive bacteria. The loss of antimicrobial activity upon treatment with proteolytic enzymes confirmed the proteinaceous nature of pasteuricin. A rapid and pronounced bactericidal effect of pasteuricin was confirmed by a live-dead bacterial viability assay. To our knowledge, pasteuricin is the first reported S. pasteuri bacteriocin that inhibits S. aureus. Because pasteuricin is characterized by strong antimicrobial activity and high stability, it has potential as an alternative antimicrobial agent to antibiotics.
3
Jang, In-Taek, Miso Yang, Hwa-Jung Kim, and Jeong-Kyu Park. "Novel Cytoplasmic Bacteriocin Compounds Derived from Staphylococcus epidermidis Selectively Kill Staphylococcus aureus, Including Methicillin-Resistant Staphylococcus aureus (MRSA)." Pathogens 9, no. 2 (January 30, 2020): 87. http://dx.doi.org/10.3390/pathogens9020087.
Full textAbstract:
Staphylococcus aureus (S. aureus) is one of the well-known agents causing atopic dermatitis (AD) in susceptible individuals, and Staphylococcus epidermidis (S. epidermidis) produces class I thermostable bacteriocins that can selectively kill S. aureus, suggesting protective roles against AD. There is a large need for developing precise therapies only to target S. aureus and not to harm the beneficial microbiome. On the agar well diffusion assay, live planktonic S. epidermidis showed clear zones of inhibition of S. aureus growth, but heat-killed cells and cell-free supernatants did not show this. These results would lead us to hypothesize that cytoplasmic bacteriocin from S. epidermidis will be a promising agent to inhibit S. aureus growth. Therefore, we have extracted a novel thermolabile cytoplasmic bacteriocin from S. epidermidis using trichloroactic acid (TCA)/acetone precipitation method after cell lysis with a SDS-containing buffer. These bacteriocin selectively exhibited antimicrobial activity against S. aureus and methicillin-resistance Staphylococcus aureus (MRSA), presenting no active actions against S. epidermidis, E. coli, and Salmonella Typhimurium. The extracted cytoplasmic bacteriocin compounds revealed several diffuse bands of approximately 40–70 kDa by SDS-PAGE. These findings suggest that these cytoplasmic bacteriocin compounds would be a great potential means for S. aureus growth inhibition and topical AD treatment.
4
Newstead, Logan L., Katarina Varjonen, Tim Nuttall, and Gavin K. Paterson. "Staphylococcal-Produced Bacteriocins and Antimicrobial Peptides: Their Potential as Alternative Treatments for Staphylococcus aureus Infections." Antibiotics 9, no. 2 (January 21, 2020): 40. http://dx.doi.org/10.3390/antibiotics9020040.
Full textAbstract:
Staphylococcus aureus is an important pathogen of both humans and animals, implicated in a wide range of infections. The emergence of antibiotic resistance has resulted in S. aureus strains that are resistant to almost all available antibiotics, making treatment a clinical challenge. Development of novel antimicrobial approaches is now a priority worldwide. Bacteria produce a range of antimicrobial peptides; the most diverse of these being bacteriocins. Bacteriocins are ribosomally synthesised peptides, displaying potent antimicrobial activity usually against bacteria phylogenetically related to the producer strain. Several bacteriocins have been isolated from commensal coagulase-negative staphylococci, many of which display inhibitory activity against S. aureus in vitro and in vivo. The ability of these bacteriocins to target biofilm formation and their novel mechanisms of action with efficacy against antibiotic-resistant bacteria make them strong candidates as novel therapeutic antimicrobials. The use of genome-mining tools will help to advance identification and classification of bacteriocins. This review discusses the staphylococcal-derived antimicrobial peptides displaying promise as novel treatments for S. aureus infections.
5
Lauková, Andrea, Monika Pogány Simonová, Valentína Focková, Miroslav Kološta, Martin Tomáška, and Emília Dvorožňáková. "Susceptibility to Bacteriocins in Biofilm-Forming, Variable Staphylococci Isolated from Local Slovak Ewes’ Milk Lump Cheeses." Foods 9, no. 9 (September 22, 2020): 1335. http://dx.doi.org/10.3390/foods9091335.
Full textAbstract:
Seventeen staphylococci isolated from 54 Slovak local lump cheeses made from ewes’ milk were taxonomically allotted to five species and three clusters/groups involving the following species: Staphylococcus aureus (5 strains), Staphylococcus xylosus (3 strains), Staphylococcus equorum (one strain) Staphylococcus succinus (5 strains) and Staphylococcus simulans (3 strains). Five different species were determined. The aim of the study follows two lines: basic research in connection with staphylococci, and further possible application of the bacteriocins. Identified staphylococci were mostly susceptible to antibiotics (10 out of 14 antibiotics). Strains showed γ-hemolysis (meaning they did not form hemolysis) except for S. aureus SAOS1/1 strain, which formed β-hemolysis. S. aureus SAOS1/1 strain was also DNase positive as did S. aureus SAOS5/2 and SAOS51/3. The other staphylococci were DNase negative. S. aureus SAOS1/1 and SAOS51/3 showed biofilm formation on Congo red agar. However, using quantitative plate assay, 12 strains out of 17 showed low-grade biofilm formation (0.1 ≤ A570 < 1), while five strains did not form biofilm (A570 < 0.1). The growth of all strains, including those strains resistant to enterocins, was inhibited by nisin and gallidermin, with high inhibition activity resulting in the inhibition zone in size from 1600 up to 102,400 AU/mL (arbitrary unit per milliliter). This study contributes to microbiota colonization associated with raw ewe’s milk lump cheeses; it also indicates bacteriocin treatment benefit, which can be used in prevention and/or elimination of staphylococci.
6
Skalka, B. "Typing of Staphylococcus aureus, Staphylococcus intermedius and Coagulase-negative Staphylococci by Means of Staphylococcal Bacteriocins." Acta Veterinaria Brno 55, no. 4 (1986): 333–42. http://dx.doi.org/10.2754/avb198655040333.
Full text
7
Islam, Md Nahidul, Nahinur Rahman Akhand, Arafat Al Mamun, Asaduzzaman Shishir, Marufa Zerin Aktar, Shakila Nargis Khan, Md Mozammel Hoq, and Mohammad Shahnoor Hossain. "Screening and Characterization of Bacteriocin-Like Inhibitory Substances Produced by Bangladeshi Strains of Bacillus thuringiensis." Bangladesh Pharmaceutical Journal 18, no. 2 (July 26, 2015): 149–56. http://dx.doi.org/10.3329/bpj.v18i2.24314.
Full textAbstract:
Bacteriocins are ribosomally synthesized antibacterial peptides which have the potential to be used as natural food preservatives as well as alternative to antibiotics. Here, we report the production of bacteriocin-like inhibitory substances (BLIS) from the indigenous strains of Bacillus thuringiensis. Deferred antagonism bacteriocin assay and agar well diffusion methods suggested that several of the tested strains have high levels of bacteriocin-like activity against the common food-borne pathogens, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus. These bacteriocins are generally produced at the mid-logarithmic phase of growth with optimum temperature of 37 ºC, pH-7.0 and 24 h of incubation. Heat stability assay demonstrated that the bacteriocins produced from the strains are highly heat stable and can retain activity up to 100 ºC. Our study suggests that these bacteriocins may be potential candidates for use as biodegradable natural food preservatives and alternative antimicrobial agents to solve the increasing trends of problems of antibiotic resistance.Bangladesh Pharmaceutical Journal 18(2): 149-156, 2015
8
Potter, Amina, Hilana Ceotto, Marcus Lívio Varella Coelho, Allan J. Guimarães, and Maria do Carmo de Freire Bastos. "The gene cluster of aureocyclicin 4185: the first cyclic bacteriocin of Staphylococcus aureus." Microbiology 160, no. 5 (May 1, 2014): 917–28. http://dx.doi.org/10.1099/mic.0.075689-0.
Full textAbstract:
Staphylococcus aureus 4185 was previously shown to produce at least two bacteriocins. One of them is encoded by pRJ101. To detect the bacteriocin-encoding gene cluster, an ~9160 kb region of pRJ101 was sequenced. In silico analyses identified 10 genes (aclX, aclB, aclI, aclT, aclC, aclD, aclA, aclF, aclG and aclH) that might be involved in the production of a novel cyclic bacteriocin named aureocyclicin 4185. The organization of these genes was quite similar to that of the gene cluster responsible for carnocyclin A production and immunity. Four putative proteins encoded by these genes (AclT, AclC, AclD and AclA) also exhibited similarity to proteins encoded by cyclic bacteriocin gene clusters. Mutants derived from insertion of Tn917-lac into aclC, aclF, aclH and aclX were affected in bacteriocin production and growth. AclX is a 205 aa putative protein not encoded by the gene clusters of other cyclic bacteriocins. AclX exhibits 50 % similarity to a permease and has five putative membrane-spanning domains. Transcription analyses suggested that aclX is part of the aureocyclicin 4185 gene cluster, encoding a protein required for bacteriocin production. The aclA gene is the structural gene of aureocyclicin 4185, which shows 65 % similarity to garvicin ML. AclA is proposed to be cleaved off, generating a mature peptide with a predicted M r of 5607 Da (60 aa). By homology modelling, AclA presents four α-helices, like carnocyclin A. AclA could not be found at detectable levels in the culture supernatant of a strain carrying only pRJ101. To our knowledge, this is the first report of a cyclic bacteriocin gene cluster in the genus Staphylococcus.
9
Thangarasu, Arumugam, Dhanam Selvam, Sampath Gattu, and Kayalvizhi Nagarajan. "Efficacy of partial purified bacteriocin of Pseudomonas aeruginosa on Methicillin-resistant Staphylococcus aureus biofilm." Journal of Drug Delivery and Therapeutics 9, no. 4-A (August 30, 2019): 438–41. http://dx.doi.org/10.22270/jddt.v9i4-a.3464.
Full textAbstract:
Biofilms are microbial communities that cause serious chronic infections in the environment by enhancing antimicrobial resistance. Bacteria in the biofilm can be up to a thousand times more resistant to antibiotics than the same bacteria circulating in a planktonic state. The emergence of antibiotic-resistant microorganism has led to the exploration of different therapeutic agents like ribosomally synthesized microorganism peptides referred to as bacteriocins. In this study, bacteriocin producing bacteria Pseudomonas aeruginosa isolated from a soil sample. It was found to be effective against Methicillin-resistant Staphylococcus aureus (MRSA). Furthermore the bacteriocin was partial purified by ammonium sulfate, the precipitate has highly effective against MRSA (400AU/mL). MRSA cells were treated with precipitated culture supernatant of P. aeruginosa TA6 was analyzed by FT-IR. The treated and untreated MRSA showed band variations at 682.59 and 3442.15cm-1 corresponding to the alkyl and amide group respectively. Bacteriocin showed marked inhibition activity against the biofilm of MRSA. About 0.05% and 0.02% attachment of biofilm was observed in the presence of 1X MIC (10 μg/mL) and 2X MIC (20 g/mL) respectively. Our results recommend that bacteriocins that make stable pores on biofilm cells are extremely potent for the treatment of MRSA biofilm infections.
10
Emeka Okechukwu, Joy Nkeiruka Dike-Ndudim, Chizaram Winners Ndubueze, and Charlotte Chinwendu Iwuji-Aguzie. "Antibacterial activity of lactobacillus species isolated from raw goat milk against Staphylococcus aureus." World Journal of Biology Pharmacy and Health Sciences 6, no. 2 (May 30, 2021): 065–72. http://dx.doi.org/10.30574/wjbphs.2021.6.2.0055.
Full textAbstract:
Lactobacillus spp. are known to have many health benefits and are mostly used as probiotics. They can cause inhibition of certain micro-organisms by the reduction of pH due to production of lactic acid, hydrogen peroxide and antimicrobial compounds such as bacteriocins. The antibacterial; activity of Lactobacillus spp. Against Staphylococcus aureus was evaluated using agar well diffusion method. Three raw goat milk samples were pooled together, serially diluted, cultured on MRS (De Man, Rogosa, Sharpe) Agar, and purified. Four Lactobacillus species were isolated and identified by biochemical tests as L. lactis, L. plantarum, L. Casei and L. Fermentum. Antibacterial activity of the four isolates against the test organism, Staphylococcus aureus, was determined by agar well diffusion method following the extraction of crude and precipitated bacteriocin from the isolates. All the isolates produced antagonistic effects against the test organism with maximum zones of growth inhibition produced by precipitated bacteriocin [14.0mm (L. casei) to 16.0mm (L. lactis)] whereas minimum zones of growth inhibition was produced by crude bacteriocin [8.0mm (L. casei) to 11.0mm (L. lactis)]. The results obtained confirmed that the four Lactobacilli isolated have growth inhibitory effects against Staphylococcus aureus and can therefore serve as important probiotic organism. It also goes further to show the importance of Lactobacillus bacteriocins as food bio-preservatives. This therefore justifies an in-depth investigation for the identification and application of these organisms in generating alternative antibacterial therapies for human and animal diseases to counter the problem of bacteria antibiotic resistance in recent years.
11
Hassan, Mahreen Ul, Hina Nayab, Tayyab Ur Rehman, Mike P. Williamson, Khayam Ul Haq, Nuzhat Shafi, and Farheen Shafique. "Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens." BioMed Research International 2020 (September 12, 2020): 1–10. http://dx.doi.org/10.1155/2020/8281623.
Full textAbstract:
Lactic acid bacteria (LAB) are widely known for their probiotic activities for centuries. These bacteria synthesise some secretory proteinaceous toxins, bacteriocins, which help destroy similar or interrelated bacterial strains. This study was aimed at characterising bacteriocins extracted from Lactobacillus spp. found in yoghurt and assessing their bactericidal effect on foodborne bacteria. Twelve isolated Lactobacillus spp. were examined to produce bacteriocins by the organic solvent extraction method. Bacteriocins produced by two of these strains, Lactobacillus helveticus (BLh) and Lactobacillus plantarum (BLp), showed the most significant antimicrobial activity, especially against Staphylococcus aureus and Acinetobacter baumannii. Analysis of SDS-PAGE showed that L. plantarum and L. helveticus bacteriocins have a molecular weight of ~10 kDa and ~15 kDa, respectively. L. plantarum (BLp) bacteriocin was heat stable while L. helveticus (BLh) bacteriocin was heat labile. Both bacteriocins have shown activity at acidic pH. Exposure to a UV light enhances the activity of the BLh; however, it had negligible effects on the BLp. Different proteolytic enzymes confirmed the proteinaceous nature of both the bacteriocins. From this study, it was concluded that bacteriocin extracts from L. helveticus (BLh) can be considered a preferable candidate against foodborne pathogens as compared to L. plantarum (BLp). These partially purified bacteriocins should be further processed to attain purified product that could be useful for food spoilage and preservation purposes.
12
Okuda, Ken-ichi, Takeshi Zendo, Shinya Sugimoto, Tadayuki Iwase, Akiko Tajima, Satomi Yamada, Kenji Sonomoto, and Yoshimitsu Mizunoe. "Effects of Bacteriocins on Methicillin-Resistant Staphylococcus aureus Biofilm." Antimicrobial Agents and Chemotherapy 57, no. 11 (August 26, 2013): 5572–79. http://dx.doi.org/10.1128/aac.00888-13.
Full textAbstract:
ABSTRACTControl of biofilms formed by microbial pathogens is an important subject for medical researchers, since the development of biofilms on foreign-body surfaces often causes biofilm-associated infections in patients with indwelling medical devices. The present study examined the effects of different kinds of bacteriocins, which are ribosomally synthesized antimicrobial peptides produced by certain bacteria, on biofilms formed by a clinical isolate of methicillin-resistantStaphylococcus aureus(MRSA). The activities and modes of action of three bacteriocins with different structures (nisin A, lacticin Q, and nukacin ISK-1) were evaluated. Vancomycin, a glycopeptide antibiotic used in the treatment of MRSA infections, showed bactericidal activity against planktonic cells but not against biofilm cells. Among the tested bacteriocins, nisin A showed the highest bactericidal activity against both planktonic cells and biofilm cells. Lacticin Q also showed bactericidal activity against both planktonic cells and biofilm cells, but its activity against biofilm cells was significantly lower than that of nisin A. Nukacin ISK-1 showed bacteriostatic activity against planktonic cells and did not show bactericidal activity against biofilm cells. Mode-of-action studies indicated that pore formation leading to ATP efflux is important for the bactericidal activity against biofilm cells. Our results suggest that bacteriocins that form stable pores on biofilm cells are highly potent for the treatment of MRSA biofilm infections.
13
NETTLES, CATHERINE G., and SUSAN F. BAREFOOT. "Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria." Journal of Food Protection 56, no. 4 (April 1, 1993): 338–56. http://dx.doi.org/10.4315/0362-028x-56.4.338.
Full textAbstract:
Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.
14
Zhou, F., H. Zhao, F. Bai, D. Piotr, Y. Liu, and B. Zhang. "Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 430–36. http://dx.doi.org/10.17221/270/2013-cjfs.
Full textAbstract:
119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739. Strain C8 was identified as Lactobacillus plantarum based on phenotypical, physiological tests and 16S rDNA identification. The antibacterial substance produced by strain C8 was sensitive to protease but not affected by lipase and amylase and designated as bacteriocin C8. Bacteriocin was purified by salting-out, dialysis and Sephadex G50 column chromatography. Based on SDS-PAGE, bacteriocin C8 was 16.5 kDa in size, which was different from that of other bacteriocins and it might be a novel bacteriocin. Bacteriocin C8 showed a wide range of antimicrobial activity especially as it inhibited some Gram-negative bacteria. This bacteriocin was heat resistant (20 min at 121°C) and stable in the pH range of 3 to 6.
15
Lamberti, C., F. Genovese, J. D. Coisson, G. Lobianco, L. Cocolin, and E. Pessione. "Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria." Czech Journal of Food Sciences 32, No. 1 (February 18, 2014): 54–60. http://dx.doi.org/10.17221/505/2012-cjfs.
Full textAbstract:
Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.
16
Ellis, Jenna-Claire, Reynolds P. Ross, and Colin Hill. "Nisin Z and lacticin 3147 improve efficacy of antibiotics against clinically significant bacteria." Future Microbiology 14, no. 18 (December 2019): 1573–87. http://dx.doi.org/10.2217/fmb-2019-0153.
Full textAbstract:
Aim: To determine if bacteriocins improve antibiotic efficacy. Materials & methods: Deferred antagonism assays identified bacteriocins with activity. Growth curves and time kill assays demonstrated bactericidal activity of antimicrobial combinations, and checkerboard assays confirmed synergy. Methicillin-resistant Staphylococcus aureus-infected porcine skin model determined ex vivo efficacy. Results: Subinhibitory concentrations of lacticin with penicillin or vancomycin resulted in complete growth inhibition of strains and the improved inhibitory effect was apparent after 1 h. Nisin with methicillin proved more effective against methicillin-resistant Staphylococcus aureus than either antimicrobial alone, revealing partial synergy and significantly reduced pathogen numbers on porcine skin after 3 h compared with minimal inhibition for either antimicrobial alone. Conclusion: Nisin Z and lacticin 3147 may support the use of certain antibiotics and revive ineffective antibiotics.
17
Navaratna, Maduwe A. D. B., Hans-Georg Sahl, and John R. Tagg. "Identification of Genes Encoding Two-Component Lantibiotic Production in Staphylococcus aureus C55 and Other Phage Group II S. aureus Strains and Demonstration of an Association with the Exfoliative Toxin B Gene." Infection and Immunity 67, no. 8 (August 1, 1999): 4268–71. http://dx.doi.org/10.1128/iai.67.8.4268-4271.1999.
Full textAbstract:
ABSTRACT The production of exfoliative toxin B (ET-B), but not ET-A, was shown to be specifically associated with production of a highly conserved two-component lantibiotic peptide system in phage group IIStaphylococcus aureus. Two previously studied but incompletely characterized S. aureus bacteriocins, staphylococcins C55 and BacR1, were found to be members of this lantibiotic system, and considerable homology was also found with the two-component Lactococcus lactis bacteriocin, lacticin 3147. sacαA and sacβA, the structural genes of the lantibiotics staphylococcins C55α and C55β and two putative lantibiotic processing genes, sacM1 and sacT, were localized together with the ET-B structural gene to a single 32-kb plasmid in strain C55. Irreversible loss of both ET-B and two-component lantibiotic production occurs during laboratory passage of ET-B-positive S. aureus strains, particularly at elevated temperatures.
18
Amensag, Kamar, Saïd Ennahar, Sihame Akhtach, Mohamed Guessous, and Rajae Belkhou. "Enhanced killing of multiresistant strains of Staphylococcus aureus and Acinetobacter baumannii through a combined action of antibiotics and bacteriocins." South Asian Journal of Experimental Biology 9, no. 1 (August 30, 2019): 07–16. http://dx.doi.org/10.38150/sajeb.9(1).p07-16.
Full textAbstract:
A search for multidrug-resistant bacteria was conducted in 1,143 clinical samples in Morocco from which 244 isolates were tested against 29 different antibiotics. This showed a prevalence of resistant strains of 68.4%. The spectra of resistance ranged from 1 to 21. Ampicillin, Ticarcilin, Amoxicillin, Piperacillin and Ciproflaxin were the most frequently resisted. Eight antibiotics were tested against two selected strains, S. aureus 400037 from conjunctive mucosa and A. baumannii 280291 urine, which showed resistance to concentrations up to 240 µg.ml-1. A. baumannii 280291 also resisted the two bacteriocins nisin A and pediocin PA-1, while S. aureus 400037 showed relative sensitivity to nisin A with a MIC of 125 µg.ml-1 but was insensitive to pediocin PA-1. However, the combined use of antibiotics and bacteriocins showedpotentiating effects of bacteriocins on antibiotics or synergistic effects between the two antimicrobials. Combinations with nisin A resulted for instance in a sensitisation of S. aureus 400037 to penicillin G, amoxicillin, ampicillin, cefaclor and ciprofloxacin with MIC values as low as 0.19; 0.78; 0.31; 3.75 and 0.62 µg.ml-1 respectively. Against A. baumannii 280291, the MIC value of gentamycin decreased from 60 to 3.75 µg.ml-1, in the presence of nisin. Similar results were obtained when antibiotics were combined with pediocin PA-1 and such effects were even stronger when both bacteriocins were used along with antibiotics. The present study shows that pathogenic bacteria that developed high levels of resistance to a wide array of antibiotics can be rendered sensitive to the same antibiotics simply by combining them with bacteriocins.
19
Lalam, Chandra Mouli, P. Y. Naidu, and T. Srinivasan. "Isolation and Screening of Lactobacillus Bacteria for Ability to Produce Antibiotics." International Letters of Natural Sciences 32 (January 2015): 68–76. http://dx.doi.org/10.18052/www.scipress.com/ilns.32.68.
Full textAbstract:
Antibiotic is one of the important commercially exploited secondary metabolites produced by bacteria and used in a wide range. Most of the antibiotics used today are isolated from the microbes. Bacteria are easy to culture, isolate, maintain and to improve their strain. Isolation of lactic acid bacteria (LAB) from soil, yoghurt and cheese was carried out. LAB were cultivated on De Man Rogosa Sharpe (MRS) agar and were characterized based on colony morphology, cell shape and biochemical tests. Out of eight samples analyzed, 96 isolates were identified as LAB. The bacterial isolates were identified as Lactococcus Lactis, Lactobacillus Brevis, Lactobacillus casei, Pediococcus damnosus, Lactobaciilus rhamnosus, Lactobacillus Plantarum, Lactobacillus pentosus, Enterococcus feacalis, Staphylococcus Simulans.Using MRS broth, the isolated LAB were screened for production of bacteriocins. Further, 96 LAB screened for bacteriocin production, 12 LAB were identified as bacteriocin producers. Out of 12 LAB, Enterococcus faecium (CST-1) was identified as potential bacteriocin producer against Bacillus subtlis MTCC-10403 Pseudomonas aureginosa MTCC-4676 microorganisms used while Pediococcus damnosus had the least bacteriocin activity against Staphylococcus aureus and Bacillus subtilis.
20
Arief, I. Isnafia, C. Budiman, B. Sri Laksmi Jenie, E. Andreas, and A. Yuneni. "Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 displays bactericidal activity against Staphylococcus aureus." Beneficial Microbes 6, no. 4 (August 2015): 603–13. http://dx.doi.org/10.3920/bm2014.0064.
Full textAbstract:
Plantaricin IIA-1A5 is a bacteriocin produced by Lactobacillus plantarum IIA-1A5 isolated from Indonesian beef. This research aimed to identify the genes involved in plantaricin IIA-1A5 production and examine its mode of action against Staphylococcus aureus. It has been reported that a bacteriocin structural gene, plnW, is present in genome of L. plantarum IIA-1A5. Here, we reported the presence of additional genes responsible for plantaricin precursor (plnA and plnEF) and a gene encoding the quorum sensor of histidine kinase (plnB). It indicates that genes involved in production of plantaricin IIA-1A5 are organized in at least two bacteriocin operons (plnABCD, plnEFI) and a structural plnW gene. Purified plantaricin IIA-1A5 yielded a single band in SDS-PAGE with apparent size of 6.4 kDa. Amino acid composition of purified plantaricin IIA-1A5 was mainly composed of cationic glutamic acid and cysteine that allowed the formation of disulphide bonds, suggesting plantaricin IIA-1A5 belongs to the pediocin-subclass of class II bacteriocins. Plantaricin IIA-1A5 displayed remarkable antibacterial activity against S. aureus, which was initiated by the adsorption of plantaricin IIA-1A5 onto the cell membrane of S. aureus. The adsorption is hypothesised to be facilitated by non-ionic interactions as it is reduced by the presence of organic solvents or detergents. This adsorption promoted leakage of cellular metabolites through the cell membrane of S. aureus, as indicated by the release of genetic and proteinaceous material of S. aureus observed at 260 and 280 nm, respectively. The leakage also promoted the release of divalent (Ca2+, Mg2+) and monovalent (K+) cations. The release of these intracellular components might be due to pores formed in the cell membrane of S. aureus by plantaricin IIA-1A5 as shown by scanning electron microscopy. Altogether, the mode of action of plantaricin IIA-1A5 against S. aureus seems to be bactericidal as indicated by lysis of the cell membrane.
21
Bellil, Yahia, Zineb Benmechernene, Wassila Chahrour Bellil, and Mebrouk Kihal. "Antibacterial and antibiofilm activity of the bacteriocin-producing strain Leuconostoc mesenteroides CHBY46 isolated from Algerian dromedary milk against Pseudomonas aeruginosa and Staphylococcus aureus biofilms." South Asian Journal of Experimental Biology 8, no. 4 (April 25, 2019): 120–31. http://dx.doi.org/10.38150/sajeb.8(4).p120-131.
Full textAbstract:
In order to control biofilm formation of pathogenic and spoilage bacteria in foods, some species of Leuconostoc are very important in food industries, as they increase the shelf life of foods during preservation. In this study the strain CHBY46 a bacteriocin-producing strain belonging to Leuconostoc ge-nus isolated from dromedary milk in the south of Algeria was characterized by 16S rRNA gene sequencing and MALDITOF MS mass spectrometry, tested for its antibacterial and antibiofilm activities against Pseudomonas aeruginosa and Staphylococcus aureus. The produced bacteriocin was partially puri-fied with sulfate ammonium precipitation and RP-HPLC. The strain CHBY46 was classified as Leuc. mesenteroides after molecular identification. Among the bacteria tested the pathogens Staph. aureus ATCC 29213 and Ps. aeru-ginosa ATCC 27653 were sensitive to this bacteriocin with 480 AU/ml. Antibi-ofilm activity was investigated by crystal violet assay. The bacteriocin of Leuc. mesenteroides CHBY 46 exhibited significant biofilm inhibition ; 35.58% with Ps. aeruginosa, and 42.11% with Staph. aureus. Tricine-SDS-PAGE analysis of the partially purified bacteriocin indicated a low molecular weight of approximately 3.5 kDa. Therfore, we conclude that bacteriocins from Leuco-nostoc have the potential as a therapeutic strategy against pathogen’s bio-films, which contribute, to bacterial pathogenicity and resistance toward antibiotics or being used in foods as adjunsts to contribute food safety.
22
Varella Coelho, Marcus Lívio, Janaína dos Santos Nascimento, Patrícia Carlin Fagundes, Danielle Jannuzzi Madureira, Selma Soares de Oliveira, Maria Aparecida Vasconcelos de Paiva Brito, and Maria do Carmo de Freire Bastos. "Activity of staphylococcal bacteriocins against Staphylococcus aureus and Streptococcus agalactiae involved in bovine mastitis." Research in Microbiology 158, no. 7 (September 2007): 625–30. http://dx.doi.org/10.1016/j.resmic.2007.07.002.
Full text
23
Rahman, Md Anisur, Asma Talukder, Shuvo Chandra Das, Imam Hossain, Popy Devnath, Sutapa Bhowmik, Mohammad Sharif Uddin, and Md Mijanur Rahman. "Lactobacillus xylosus isolated from butter showed potentiality to be used as probiotic and biopreservative." Asian Journal of Medical and Biological Research 6, no. 1 (April 8, 2020): 27–37. http://dx.doi.org/10.3329/ajmbr.v6i1.46476.
Full textAbstract:
Today, in an era of antibiotic-resistant pathogens and other looming microbial threats, the value of prevention of infection is recognized. To circumvent the indiscriminate use of antibiotics and emerging resistance to them, to reduce the use of chemical preservatives and to abate abdominal, gastrointestinal and urogenital disorders- probiotics and bacteriocins are getting paramount priority in recent times. We investigated the probiotic and bacteriocinogenic potentiality of Lactobacillus isolated from milk products. 15 lactic acid bacteria (LAB) were isolated from milk product samples using De Man Rogosa Sharpe (MRS) medium. Among them, only one (6%) isolate showed potential antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Bacillus subtilis in agar well diffusion method. Following conventional methods, genus and species of the isolate were confirmed as Lactobacillus xylosus. The isolate exhibited growth competency at wide range of temperatures (27-45°C), pH (2-9), NaCl (1-7%), bile salt (0.5-2%) and could produce bacteriocin or BLS, thus implying its potential probiotic nature. Bacteriocins or BLS produced by Lactobacillus xylosus inhibited E. coli and S. aureus and could retain their antibacterial activity at wide range of temperatures (37°C to 100°C) and pH (2–9) treatments. These crude bacteriocins or BLS of 5% concentration reduced the initial bacterial load of cheese and milk up to 41% and 43% respectively, after 48 h of preservation at room temperature. The experimental data revealed that our study isolate Lactobacillus xylosus could be used as probiotics and their bacteriocin or BLS could be used as bio-preservatives.
Asian J. Med. Biol. Res. March 2020, 6(1): 27-37
24
Dolenčić Špehar, Iva, Dubravka Samaržija, Milna Tudor Kalit, Šimun Zamberlin, Zvjezdana Petanjek, and Darija Bendelja Ljoljić. "Antimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira." Mljekarstvo 70, no. 3 (June 18, 2020): 135–49. http://dx.doi.org/10.15567/mljekarstvo.2020.0301.
Full textAbstract:
The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.
25
Matikeviciene, Veslava, Saulius Grikiškis, Erika Lubyte, and Gervydas Dienys. "PARTIAL PURIFICATION AND CHARACTERIZATION OF BACTERIOCIN-LIKE PEPTIDE PRODUCED BY STAPHYLOCOCCUS XYLOSUS." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 3 (June 15, 2017): 213. http://dx.doi.org/10.17770/etr2017vol3.2586.
Full textAbstract:
The extensive use of antibiotics leads to an increasing number of antibiotic-resistant pathogenic microorganisms. The development of new antimicrobials is needed for clinical, veterinary, and food applications. Bacteriocins are small peptides with antimicrobial activity ribosomally synthesized by bacteria and could be applied as an alternative to classical antibiotics. In this study, the bacteriocin-like (BLIS) peptide, produced by Staphylococcus xylosus was partially purified and main characteristics (pH, thermal stability, resistance to some protease enzymes and molecular weight) were evaluated. Ammonium sulfate precipitation, acetone extraction and ion-exchange chromatography methods were applied for purification of bacteriocin. The activity of bacteriocin was detected using a well diffusion assay method and the amount of protein concentration was estimated by Lowry method. Molecular weight (~ 6 kDa) of purified bacteriocin was determined by sodium dodecyl sulphate polyacrilamide gel electrophoresis (SDS PAGE) method. The highest purification yield (80 %) was obtained using ion-exange chromatography and SP-sepharose as sorbent. The purified bacteriocin remained stable at pH values between 2.0 and 12.0 for 4 h. No decrease in antibacterial activity was estimated after 30 min at 121º C temperature. The purified bacteriocin was resistant to papain, pepsin and trypsin action. The BLIS inhibits a growth of Listeria monocytogenes (93 ± 3.0 %), Bacillus subtilis (85 ± 4.0 %), Pediococcus pentosaceus (79 ± 4.0 %), Staphylococcus aureus (51 ± 5.0 %) and Propionibacterium acnes (70 ± 5 %) up to 24 hours. Such bacteriocin preparation could be applied as antimicrobial agent in medical and food industry.
26
Bendjeddou, K., S. Hamma-Faradji, A. Ait Meddour, Y. Belguesmia, B. Cudennec, F. Bendali, G. Daube, B. Taminiau, and D. Drider. "Gut microbiota, body weight and histopathological examinations in experimental infection by methicillin-resistant Staphylococcus aureus: antibiotic versus bacteriocin." Beneficial Microbes 12, no. 3 (June 15, 2021): 295–305. http://dx.doi.org/10.3920/bm2020.0155.
Full textAbstract:
Bacteriocins have been steadily reported as potential agents that may contribute, in different ways, to overcome antimicrobial drug resistance. Here, holoxenic NMRI-F mice microbiota, their body weight recovery and histopathological alterations of organs like colon, spleen and liver were examined in mice intraperitoneally infected with 108 cfu of a clinical methicillin-resistant Staphylococcus aureus (MRSA-1), and treated with enterocin DD14 alone (165 mg/kg), erythromycin alone (100 mg/kg) or their combination. Animals that received both antimicrobials presented a better body weight recovery than other groups. Less pronounced histopathological alterations were observed in mice MRSA-infected and treated with bacteriocin than in those MRSA-infected but untreated or MRSA-infected and treated with erythromycin. Noteworthy, these alterations were absent when mice were treated with MRSA-infected and treated with both antibacterial agents. Furthermore, the genus richness was significantly lower in mice infected and treated with erythromycin, compared to mice infected and treated with both antimicrobials. The beta-diversity analysis showed that non-infected mice and those infected and treated with both antimicrobials, stand apart from the other groups as supported in a NMDS model. This in vivo study shows the relevance of bacteriocin, or bacteriocin-antibiotic formulation in protecting colonic, liver and spleen soft tissues and controlling the mouse gut microbiota, following MRSA infection.
27
Willing, Stephanie, Emma Dyer, Olaf Schneewind, and Dominique Missiakas. "FmhA and FmhC of Staphylococcus aureus incorporate serine residues into peptidoglycan cross-bridges." Journal of Biological Chemistry 295, no. 39 (August 5, 2020): 13664–76. http://dx.doi.org/10.1074/jbc.ra120.014371.
Full textAbstract:
Staphylococcal peptidoglycan is characterized by pentaglycine cross-bridges that are cross-linked between adjacent wall peptides by penicillin-binding proteins to confer robustness and flexibility. In Staphylococcus aureus, pentaglycine cross-bridges are synthesized by three proteins: FemX adds the first glycine, and the homodimers FemA and FemB sequentially add two Gly-Gly dipeptides. Occasionally, serine residues are also incorporated into the cross-bridges by enzymes that have heretofore not been identified. Here, we show that the FemA/FemB homologues FmhA and FmhC pair with FemA and FemB to incorporate Gly-Ser dipeptides into cross-bridges and to confer resistance to lysostaphin, a secreted bacteriocin that cleaves the pentaglycine cross-bridge. FmhA incorporates serine residues at positions 3 and 5 of the cross-bridge. In contrast, FmhC incorporates a single serine at position 5. Serine incorporation also lowers resistance toward oxacillin, an antibiotic that targets penicillin-binding proteins, in both methicillin-sensitive and methicillin-resistant strains of S. aureus. FmhC is encoded by a gene immediately adjacent to lytN, which specifies a hydrolase that cleaves the bond between the fifth glycine of cross-bridges and the alanine of the adjacent stem peptide. In this manner, LytN facilitates the separation of daughter cells. Cell wall damage induced upon lytN overexpression can be alleviated by overexpression of fmhC. Together, these observations suggest that FmhA and FmhC generate peptidoglycan cross-bridges with unique serine patterns that provide protection from endogenous murein hydrolases governing cell division and from bacteriocins produced by microbial competitors.
28
Sindi, Abrar, Md Bahadur Badsha, Barbara Nielsen, and Gülhan Ünlü. "Antimicrobial Activity of Six International Artisanal Kefirs against Bacillus cereus, Listeria monocytogenes, Salmonella enterica Serovar Enteritidis, and Staphylococcus aureus." Microorganisms 8, no. 6 (June 4, 2020): 849. http://dx.doi.org/10.3390/microorganisms8060849.
Full textAbstract:
Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the antimicrobial activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), the Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. Listeria monocytogenes CWD 1198, Salmonella enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923, and Bacillus cereus ATCC 14579 were inhibited by artisanal kefirs made with kefir grains from diverse origins. Kefirs A, B, and I inhibited all bacterial indicator strains examined at varying levels, except Escherichia coli ATCC 12435 (non-pathogenic, negative control). Kefirs K, L, and C inhibited all indicator strains, except S. aureus ATCC 25923 and E. coli ATCC 12435. Bacteriocins present in artisanal kefirs were determined to be the main antimicrobials in all kefirs examined. Kefir-based antimicrobials are being proposed as promising natural biopreservatives as per the results of the study.
29
Nandan, Parmar Keshri, and Anshita Nagar. "ISOLATION AND IDENTIFICATION OF BACTERIOCIN PRODUCING MICROBES USING BIOCHEMICAL AND MOLECULAR TOOLS AND ANALYSIS OF ITS BIOPRESERVATION POTENTIAL." Asian Journal of Pharmaceutical and Clinical Research 9, no. 9 (December 1, 2016): 278. http://dx.doi.org/10.22159/ajpcr.2016.v9s3.15043.
Full textAbstract:
ABSTRACTObjective: Food safety is a matter of utmost importance in developing countries as well as in developed countries, so keeping this in mind this researchwork deals with the identification and characterization of bacteriocin producing microbes by using biochemical and molecular characterization. This study has also covered the biopreservation potential of bacteriocin produced by these microbes against sapodilla, tomato and banana as well.Methods: For the purpose of sample collection and isolation, samples of milk, curd and gangajal water were taken and bacteriocin producing microbes were isolated by using serial dilution method. Screening of bacteriocin producing microbe was done by antibacterial sensitivity test using agar well diffusion method against Bacillus amyloliquefaciens, Escherichia Coli, Staphylococcus aureus and Pseudomonas aeruginosa by determining their zone of inhibition. Biochemical characterization was done by using different tests, such as, catalase test, mannitol test, citrate test, gelatin test, maltose test, indole test, urease test, lactose test etc. Molecular characterization was done by using 16S rRNA gene sequencing. Preservative action of bacteriocinwas observed on fruits that comprise sapodilla, tomato and banana by spraying bacteriocin on them and analyzing their activities shows for at least10 days.Results: Microbes were found to be Enterococcus faecalis (Accession number KX011874) and Bacillus cereus (Accession number KX011875). Periodicobservatory studies reflect that using bacteriocin, banana can be preserved for nearly 6-7 days while sapodilla for 8-9 days and tomato for 9-10 days.Conclusion: From present study we would like to conclude that bacteriocins produced by microbes which is found in milk or curd can also be used asbiopreservatives for these defined fruits that is sapodilla, tomato and banana.Keywords: Bacteriocin, Biopreservation, 16S rRNA analysis.
30
Kaya, Halil İbrahim, and Ömer Şimşek. "Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation." Microorganisms 8, no. 7 (July 21, 2020): 1083. http://dx.doi.org/10.3390/microorganisms8071083.
Full textAbstract:
Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a microbiological toxicological risk, especially for Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained from tarhana was performed, and antibacterial effects were detected against B. cereus ATCC 11778 and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77 strains were concluded as bioprotective cultures for tarhana and these strains were offered for other cereal-based fermentations.
31
Kranjec, Christian, Danae Morales Angeles, Marita Torrissen Mårli, Lucía Fernández, Pilar García, Morten Kjos, and Dzung B. Diep. "Staphylococcal Biofilms: Challenges and Novel Therapeutic Perspectives." Antibiotics 10, no. 2 (January 29, 2021): 131. http://dx.doi.org/10.3390/antibiotics10020131.
Full textAbstract:
Staphylococci, like Staphylococcus aureus and S. epidermidis, are common colonizers of the human microbiota. While being harmless in many cases, many virulence factors result in them being opportunistic pathogens and one of the major causes of hospital-acquired infections worldwide. One of these virulence factors is the ability to form biofilms—three-dimensional communities of microorganisms embedded in an extracellular polymeric matrix (EPS). The EPS is composed of polysaccharides, proteins and extracellular DNA, and is finely regulated in response to environmental conditions. This structured environment protects the embedded bacteria from the human immune system and decreases their susceptibility to antimicrobials, making infections caused by staphylococci particularly difficult to treat. With the rise of antibiotic-resistant staphylococci, together with difficulty in removing biofilms, there is a great need for new treatment strategies. The purpose of this review is to provide an overview of our current knowledge of the stages of biofilm development and what difficulties may arise when trying to eradicate staphylococcal biofilms. Furthermore, we look into promising targets and therapeutic methods, including bacteriocins and phage-derived antibiofilm approaches.
32
FARIAS, MARIA E., AIDA A. P. DE RUIZ HOLGADO, and FERNANDO SESMA. "Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens." Journal of Food Protection 57, no. 11 (November 1, 1994): 1013–15. http://dx.doi.org/10.4315/0362-028x-57.11.1013.
Full textAbstract:
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.
33
Fujita, Koji, Shiro Ichimasa, Takeshi Zendo, Shoko Koga, Fuminori Yoneyama, Jiro Nakayama, and Kenji Sonomoto. "Structural Analysis and Characterization of Lacticin Q, a Novel Bacteriocin Belonging to a New Family of Unmodified Bacteriocins of Gram-Positive Bacteria." Applied and Environmental Microbiology 73, no. 9 (March 9, 2007): 2871–77. http://dx.doi.org/10.1128/aem.02286-06.
Full textAbstract:
ABSTRACT Lactococcus lactis QU 5 isolated from corn produces a novel bacteriocin, termed lacticin Q. By acetone precipitation, cation-exchange chromatography, and reverse-phase high-performance liquid chromatography, lacticin Q was purified from the culture supernatant of this organism, and its molecular mass was determined to be 5,926.50 Da by mass spectrometry. Subsequent analyses of amino acid and DNA sequences revealed that lacticin Q comprised 53 amino acid residues and that its N-terminal methionine residue was formylated. In contrast to most bacteriocins produced by gram-positive bacteria, lacticin Q had no N-terminal extensions such as leader or signal sequences. It showed 66% and 48% identity to AucA, a hypothetical protein from Corynebacterium jeikeium plasmid pA501, and aureocin A53, a bacteriocin from Staphylococcus aureus A53, respectively. The characteristics of lacticin Q were determined and compared to those of nisin A. Similar to nisin A, lacticin Q exhibited antibacterial activity against various gram-positive bacteria. Lacticin Q was very stable against heat treatment and changes in pH; in particular, it was stable at alkaline pH values, while nisin A was inactivated. Moreover, lacticin Q induced ATP efflux from a Listeria sp. strain in a shorter time and at a lower concentration than nisin A, indicating that the former affected indicator cells in a different manner from that of the latter. The results described here clarified the fact that lacticin Q belongs to a new family of class II bacteriocins and that it can be employed as an alternative to or in combination with nisin A.
34
Nguyen Thi, Huynh Nhu, Nhu Nguyen Quynh, Yen Nhi Nguyen Thi, and Ngoc Phuong Nguyen Hoang. "Biodegradable food packaging membrane from bacterial cellulose and bacteriocin for preserving raw food." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, no. 3 (August 26, 2019): 114–20. http://dx.doi.org/10.47866/2615-9252/vjfc.71.
Full textAbstract:
Raw foods such as fish and meat sold at local markets are easily pathogenically infected because retailers do not keep them in proper food preservation equipment. In addition, food packaging using single-use plastic grocery bags is a burden for waste management and aggravates the “white pollution”. In this research, we created biodegradable bacterial cellulose membrane (BCm) loaded with raw bacteriocins that were collected from isolated lactic acid bacteria (LAB) and test their ability to preserveraw fish and meat. The 2mm thick and 94% wet BC membrane was obtained from the surface fermentation of Acetobacterxylinum in the medium containing 50% of coconut water and 15% sucrose after 03 days. The isolated LAB from sour cabbage, kimchi and yogurt were microscopically observed, biochemically characterized and species identified by mass spectrometry. The raw bacteriocin from Lactobacillus plantarum showing the most antimicrobial capability among the isolates could inhibit the growth of 3 tested strains of Escherichia coli, Staphylococcus aureus and Bacillus subtilis at the antimicrobial activity of 100 AU/ml by agar-well diffusion method. BCm treated with the bacteriocins of 100 AU/ml in 45 minutes was proved to be able to well preserve fish for 24 hours and pork for 18 hours at ambient temperatures, following Vietnam Standard for catfish fillet (TCVN 8338:2010) and for meat (TCVN 7046:2009).
35
Barboza-Corona, José Eleazar, Norma de la Fuente-Salcido, Nayeli Alva-Murillo, Alejandra Ochoa-Zarzosa, and Joel E. López-Meza. "Activity of bacteriocins synthesized by Bacillus thuringiensis against Staphylococcus aureus isolates associated to bovine mastitis." Veterinary Microbiology 138, no. 1-2 (July 2009): 179–83. http://dx.doi.org/10.1016/j.vetmic.2009.03.018.
Full text
36
Lamas, Alexandre, Laura Sanjulián, Alberto Cepeda, Cristina Fente, and Patricia Regal. "Milk Microbiota: A Source of Antimicrobial-Producing Bacteria with Potential Application in Food Safety." Proceedings 70, no. 1 (November 10, 2020): 11. http://dx.doi.org/10.3390/foods_2020-07720.
Full textAbstract:
Antimicrobial and biocide resistance is a major public health problem today. Therefore, one of the main scientific challenges nowadays is the search for alternatives to these substances. One of these potential alternatives are the bacteriocins. Microbiota are a potential source of bacteriocin-producing bacteria that need to be studied. In this study, a total of 40 samples of human milk and 10 samples of cow milk were collected from healthy individuals and stored at −20 °C until use. Colonies isolated from these samples that showed antimicrobial activity against Lactobacillus delbrueckii ssp. bulgaricus in the overlaid assays were selected. Well diffusion assays were carried out with the cell-free supernatant (CFS) from these colonies neutralized to pH and inhibition zones were recorded. The activity against eight common bacterial pathogens was evaluated. A total of 32 colonies with potential antimicrobial activity were isolated. The neutralized CFS of 10 strains showed antimicrobial activity against at least one pathogen tested in the well diffusion assays. Eight of the 10 CFS inhibited the growth of Staphylococcus aureus. These CFS also showed activity against Staphylococcus epidermidis, Streptococcus agalactiae, Pseudomonas aeruginosa , L. monocytogenes, Clostridium perfringens and Clostridioides difficile. The next steps of the research will be 16s rRNA sequencing to identify the species of isolates and mass spectrometry to determine the antimicrobial product produced by isolation. Finally, this study demonstrated that milk microbiota are a potential source of new producing bacteriocin bacteria that can be used in the formulation of new food products.
37
BAKER, STEFANIE H., F. YESIM EKINCI KITIS, R. GLEN QUATTLEBAUM, and SUSAN F. BAREFOOT. "Sensitization of Gram-Negative and Gram-Positive Bacteria to Jenseniin G by Sublethal Injury." Journal of Food Protection 67, no. 5 (May 1, 2004): 1009–13. http://dx.doi.org/10.4315/0362-028x-67.5.1009.
Full textAbstract:
Jenseniin G, a bacteriocin produced by Propionibacterium thoenii P126, is active against related propionibacteria and some lactic acid bacteria and is sporostatic to botulinal spores. The objective of this study was to evaluate the effects of sublethal stress on jenseniin G activity. Bacillus cereus, Enterococcus faecalis, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Shigella flexneri, Staphylococcus aureus, and Yersinia enterocolitica were subjected to temperature, acid, and osmotic stresses in the presence of jenseniin G. The bacteriocin reduced the viability of sublethally injured cultures, although the extent of reduction varied with strain and treatment. E. faecalis was the most sensitive to temperature stress; no reduction of viable counts occurred in the absence of jenseniin G, and a 1.5-log reduction occurred in the presence of jenseniin G. B. cereus, L. monocytogenes, and S. aureus were more sensitive to jenseniin G when exposed to heat stress than when exposed to cold stress, whereas E. coli, Salmonella Typhimurium, and S. flexneri were more sensitive to jenseniin G when exposed to cold stress than when exposed to heat stress. When comparing an acid stress test alone to a combination of acid stress and jenseniin G, E. faecalis and L. monocytogenes showed the greatest sensitivities with 4.87- and 2.82-log reductions, respectively, after 7 days. All cultures except for S. aureus were adversely affected by the combination of salt stress and jenseniin G. Salmonella Typhimurium showed the greatest sensitivity to salt stress with jenseniin G (a 1.54-log reduction at day 7) when compared to salt stress alone (a 0.55-log reduction at day 7). Jenseniin G, like bacteriocins produced by other gram-positive species, has broader activity against stressed organisms.
38
Ali, D., C. Lacroix, R. E. Simard, D. Thuault, and C. M. Bourgeois. "Characterization of diacetin B, a bacteriocin fromLactococcus lactissubsp.lactisbv.diacetylactisUL720." Canadian Journal of Microbiology 41, no. 9 (September 1, 1995): 832–41. http://dx.doi.org/10.1139/m95-114.
Full textAbstract:
Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin production by the triple layer method under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Three bacteriocinogenic strains (two Lactococcus lactis subsp. lactis bv. diacetylactis UL719 and UL720 and one Lactococcus lactis subsp. lactis UL730) were selected for their high capacity to inhibit the growth of various food pathogens, including Listeria monocytogenes, Staphylococcus aureus, and clostridial strains. The inhibitory compounds from these three strains are inactivated by selected proteases, indicating their protein nature. They retained their antibacterial activity after heat treatments of 100 °C for 60 min and 121 °C for 20 min, and in the pH range from 2 to 11. The bacteriocin diacetin B produced by strain UL720 has been purified by a pH-dependent adsorption–desorption procedure, followed by reverse-phase high performance liquid chromatography, with a yield of 1.25% of the original activity. Mass spectrometry analysis indicates that the pure peptide has a molecular mass of 4292.32 or 4490.28 Da, while amino acid sequencing allowed the identification of the primary structure of the bacteriocin composed of 37 amino acid residues. The structure of the peptide did not show similarity with other known bacteriocins from lactic acid bacteria.Key words: isolation, Lactococcus lactis subsp. lactis bv. diacetylactis, bacteriocin, diacetin B, purification.
39
Sandiford, Stephanie, and Mathew Upton. "Identification, Characterization, and Recombinant Expression of Epidermicin NI01, a Novel Unmodified Bacteriocin Produced by Staphylococcus epidermidis That Displays Potent Activity against Staphylococci." Antimicrobial Agents and Chemotherapy 56, no. 3 (December 12, 2011): 1539–47. http://dx.doi.org/10.1128/aac.05397-11.
Full textAbstract:
ABSTRACTWe describe the discovery, purification, characterization, and expression of an antimicrobial peptide, epidermicin NI01, which is an unmodified bacteriocin produced byStaphylococcus epidermidisstrain 224. It is a highly cationic, hydrophobic, plasmid-encoded peptide that exhibits potent antimicrobial activity toward a wide range of pathogenic Gram-positive bacteria including methicillin-resistantStaphylococcus aureus(MRSA), enterococci, and biofilm-formingS. epidermidisstrains. Purification of the peptide was achieved using a combination of hydrophobic interaction, cation exchange, and high-performance liquid chromatography (HPLC). Matrix-assisted laser desorption ionization–time of flight (MALDI-TOF) analysis yielded a molecular mass of 6,074 Da, and partial sequence data of the peptide were elucidated using a combination of tandem mass spectrometry (MS/MS) andde novosequencing. The draft genome sequence of the producing strain was obtained using 454 pyrosequencing technology, thus enabling the identification of the structural gene using thede novopeptide sequence data previously obtained. Epidermicin NI01 contains 51 residues with four tryptophan and nine lysine residues, and the sequence showed approximately 50% identity to peptides lacticin Z, lacticin Q, and aureocin A53, all of which belong to a new family of unmodified type II-like bacteriocins. The peptide is active in the nanomolar range againstS. epidermidis, MRSA isolates, and vancomycin-resistant enterococci. Other unique features displayed by epidermicin include a high degree of protease stability and the ability to retain antimicrobial activity over a pH range of 2 to 10, and exposure to the peptide does not result in development of resistance in susceptible isolates. In this study we also show the structural gene alone can be cloned intoEscherichia colistrain BL21(DE3), and expression yields active peptide.
40
Ha, Thi Quyen, and Thi Minh Tu Hoa. "Selection of lactic acid bacteria producing bacteriocin." Journal of Vietnamese Environment 8, no. 5 (January 17, 2017): 271–76. http://dx.doi.org/10.13141/jve.vol8.no5.pp271-276.
Full textAbstract:
Lactic acid bacteria were isolated from 10 samples of the traditionally fermented foods (5 samples of Vietnamese fermented pork roll and 5 samples of the salted field cabbage) and 5 samples of fresh cow milks collected from households in Vietnam. 22 strains of lactic acid bacteria were isolated for inhibition to Lactobacillus plantarum JCM 1149. Of these, only 2 strains including DC1.8 and NC1.2 have rod shape, the others have coccus shape. 7 strains showing higher antibacterial activity were selected for checking spectrum of antibacteria with indicator bacteria consistting of Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 and Staphylococcus aureus TLU. By which, 3 strains including NC3.5 (from Vietnamese fermented pork roll), DC1.8 (from salted field cabbage) and MC3.19 (from fresh cow milk) were selected because of their higher antibacterial ability. However, the antibacterial activity of the lactic acid bacteria can be based on their disposable compounds and some other antibacterial compounds produced during their growth (such as lactic acid, H2O2, bacteriocins, etc.). For seeking lactic acid bacteria with capability of producing bacteriocins, antibacterial compounds with protein nature, 3 above strains were checked sensitiveness to proteases (including protease K, papain, α – chymotrypsin and trypsin). Because bacteriocins are proteinaceous antibacterial compounds, so their antibacterial activity will be reduced if proteases are added. The result showed DC1.8 and MC3.19 were capable of producing bacteriocin during culture process. They were identified as Lactobacillus acidophilus and Lactococcus lactis and classified, respectively, based on analysis chemical characterisitcs by standard API 50 CHL kit and phylogeny relationship by 16s rRNA sequences.
Các chủng vi khuẩn lactic được phân lập từ 10 mẫu thực phẩm lên men truyền thống (5 mẫu nem chua, 5 mẫu dưa cải bẹ muối) và 5 mẫu sữa bò tươi được thu thập từ các hộ gia đình ở Việt Nam. 22 chủng vi khuẩn lactic đã được phân lập với tiêu chí có khả năng kháng lại vi khuẩn kiểm định Lactobacillus plantarum JCM 1149. Trong số đó, 2 chủng DC1.8 và NC1.2 có tế bào hình que, các chủng còn lại có tế bào hình cầu. 7 chủng thể hiện hoạt tính kháng khuẩn cao được lựa chọn để xác định phổ kháng khuẩn rộng hơn với ba loài vi khuẩn kiểm định Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 và Staphylococcus aureus TLU. Từ đó lựa chọn được 3 chủng có hoạt tính kháng khuẩn cao hơn hẳn. Các chủng này gồm NC3.5 phân lập từ nem chua, DC1.8 phân lập từ dưa cải bẹ muối và MC3.19 phân lập từ sữa bò tươi. Tuy nhiên, hoạt tính kháng khuẩn của vi khuẩn lactic bao gồm những hợp chất nội tại có trong nó và cả những hợp chất được sinh ra trong quá trình phát triển của nó (như axit lactic, H2O2, bacteriocin, …). Với định hướng tìm chủng vi khuẩn lactic có khả năng sinh bacteriocin, chất kháng khuẩn có bản chất protein, 3 chủng trên được kiểm tra độ nhạy cảm với các protease (gồm protease K, papain, α – chymotrypsin và trypsin). Do bacteriocin là chất kháng khuẩn có bản chất protein nên hoạt tính kháng khuẩn của chúng sẽ bị giảm nếu protease được bổ xung vào. Kết quả lựa chọn được chủng DC1.8 và MC3.19 có khả năng sinh bacteriocin. Hai chủng này được phân loại đến loài nhờ vào phân tích đặc điểm sinh hóa bằng kit API 50 CHL và mối quan hệ di truyền thông qua trình tự gen 16s rRNA. Kết quả phân loại đã xác định chủng DC1.8 thuộc loài Lactobacillus acidophilus và chủng MC3.19 thuộc loài Lactococcus lactis.
41
Reddy, Malireddy S., and D. R. K. Reddy. "Isolation and Determination of the Major Principle or Causative Agent behind the 2016 Published Break through Discovery of Dr. M.S. Reddy’s “Multiple Mixed Strain Probiotic Therapy”, in Successfully Treating the Lethal Hospital Acquired Infections Due to." International Journal of Pharmaceutical Sciences and Nanotechnology 9, no. 6 (November 30, 2016): 3556–66. http://dx.doi.org/10.37285/ijpsn.2016.9.6.7.
Full textAbstract:
A multiple mixed strain Probiotic culture was compounded using several naturally antibiotic resistant beneficial microorganisms belonging to different genera and species, along with their bacteriocins and growth end products or metabolites. Prior to mixing several individually grown single strains of Probiotics, compatibility studies were conducted to eliminate the strain dominance in the mixed cultures using direct differential plating techniques and strain specific bacteriophages,using the procedures outlined in our earlier publication. The multiple mixed stain Probiotics thus prepared were studied to see weather Probiotic bacteria by themselves or their bacteriocins and other end products of growth (without the live Probiotics) or the combination of live Probiotics and their bacteriocins and other growth end products, were responsible to inhibit the growth and proliferation of the lethal hospital acquired infections i.e., Clostridium difficile (C. diff) and Methicillin Resistant Staphylococcus aureus (MRSA). In addition, several procedures of preparing the functional mixed strain Probiotics, using liquid nitrogen freezing and freeze drying (lyophilization)were evaluated,tocomeupwiththebest
procedure suitable to maximize their subsequent inhibitory effect on C. diff and MRSA, both under the laboratory conditions and in the practical clinical hospital conditions. Community based clinical trials were conducted to check the effect of multiple mixed strain Probiotics with and without their bacteriocins and their other growth end products, to cure the lethalC. diff infection under practical hospital conditions. The results revealed and confirmed that our 2016 novel discovery is still the best way to prepare and administer the multiple mixed strain Probiotics to treat the lethal hospital acquired infections. Also this study reconfirmed that the liquid nitrogen freezing is far superior to freeze drying or lyophilization to preserve the maximum efficiency of multiple mixed strain Probiotics. In conclusion, it proved that even the concentrated high bacterial cell number multiple mixed strain Probiotics (without their bacteriocins and other growth metabolites) are not as effective compared to the multiple mixed strain Probiotics frozen using liquid nitrogen, along with their bacteriocins and growth metabolites, to cure the lethal C. diff infection under practical clinical hospital conditions.
42
SPELHAUG, SUE R., and SUSAN K. HARLANDER. "Inhibition of Foodborne Bacterial Pathogens by Bacteriocins from Lactococcus lactis and Pediococcus pentosaceous1." Journal of Food Protection 52, no. 12 (December 1, 1989): 856–62. http://dx.doi.org/10.4315/0362-028x-52.12.856.
Full textAbstract:
The objective of this study was to develop an appropriate method for detecting specific bacteriocin-mediated inhibition. This method could be used to determine the effectiveness of known bacteriocin-producing lactic acid bacteria against foodborne pathogens. Lactococcus lactis subsp. lactis 11454, Pediococcus pentosaceous FBB61, and P. pentosaceous FBB63-DG2 were evaluated for their ability to inhibit a variety a foodborne pathogens. Of the three procedures used, the agar spot method was chosen as the most reproducible and reliable assay method. After optimization of the plate agar media composition, and the time and temperature of the assay, the three bacteriocin-producing strains were screened against a broad range of Gram-positive and Gram-negative foodborne pathogens. The three bacteriocin-producing organisms inhibited the following Gram-positive foodborne pathogens: Bacillus cereus, Clostridium perfringens. Staphylococcus aureus, and 22 representatives of 5 species of Listeria including L. monocytogenes, L. ivanovii, L. innocua, L. seeligeri, and L. welshimeri. Additionally, strain 11454 slightly inhibited several Gram-negative foodborne pathogens, including Aeromonas hydrophila AH2, Escherichia coli 0157:H7, Vibrio cholerae 851, and V. parahaemolyticus A865957. Gram-negative organisms not inhibited by any of the bacteriocin-producing organisms included Campylobacter jejuni, several serovars of Salmonella enteriditis, and species of Yersinia and Vibrio.
43
Tsapieva, A., N. Duplik, and A. Suvorov. "Structure of plantaricin locus of Lactobacillus plantarum 8P-A3." Beneficial Microbes 2, no. 4 (December 1, 2011): 255–61. http://dx.doi.org/10.3920/bm2011.0030.
Full textAbstract:
Lactobacillus plantarum 8P-A3 is a strain which is well known on the Russian pharmaceutical market and it is included in several probiotic products. The strain has been widely used since 1973 but the mechanisms of its antibacterial activity were unknown. L. plantarum 8P-A3 expressed high antagonistic activity against the wide range of bacterial pathogens including Streptococcus agalactiae, Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Klebsiella pneumoniae strains. DNA sequence analysis of L. plantarum 8P-A3 genome revealed the presence of a complete plantaricin locus of about 20,000 bp encoding genes of at least two bacteriocins – plantaricins EF and NC8. The plantaricin locus found in L. plantarum 8P-A3 is homologous to the plantaricin cluster in L. plantarum J51.
44
Yang, Yong, Olga Babich, Stanislav Sukhikh, Mariya Zimina, and Irina Milentyeva. "Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms." Foods and Raw Materials 8, no. 2 (September 30, 2020): 377–84. http://dx.doi.org/10.21603/2308-4057-2020-2-377-384.
Full textAbstract:
Introduction. Increased resistance of microorganisms to traditional antibiotics has created a practical need for isolating and synthesizing new antibiotics. We aimed to study the antibiotic activity and resistance of bacteriocins produced by lactic acid bacteria and other microorganisms.
Study objects and methods. We studied the isolates of the following microorganism strains: Bacillus subtilis, Penicillium glabrum, Penicillium lagena, Pseudomonas koreenis, Penicillium ochrochloron, Leuconostoc lactis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus casei, Lactobacillus fermentum, Bacteroides hypermegas, Bacteroides ruminicola, Pediococcus damnosus, Bacteroides paurosaccharolyticus, Halobacillus profundi, Geobacillus stearothermophilus, and Bacillus caldotenax. Pathogenic test strains included Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus mycoides, Alcaligenes faecalis, and Proteus vulgaris. The titer of microorganisms was determined by optical density measurements at 595 nm.
Results and discussion. We found that eleven microorganisms out of twenty showed high antimicrobial activity against all test strains of pathogenic and opportunistic microorganisms. All the Bacteroides strains exhibited little antimicrobial activity against Gramnegative test strains, while Halobacillus profundi had an inhibitory effect on Gram-positive species only. The Penicillium strains also displayed a slight antimicrobial effect on pathogenic test strains.
Conclusion. The antibiotic resistance of the studied lactic acid bacteria and other bacteriocin-producing microorganisms allows for their use in the production of pharmaceutical antibiotic drugs.
45
Svetoch, E. A., V. P. Levchuk, V. D. Pokhilenko, B. V. Eruslanov, E. V. Mitsevich, I. P. Mitsevich, V. V. Perelygin, Y. G. Stepanshin, and N. J. Stern. "Inactivating Methicillin-Resistant Staphylococcus aureus and Other Pathogens by Use of Bacteriocins OR-7 and E 50-52." Journal of Clinical Microbiology 46, no. 11 (September 3, 2008): 3863–65. http://dx.doi.org/10.1128/jcm.01081-08.
Full text
46
Muhammad, Zafarullah, Rabia Ramzan, Amro Abdelazez, Adnan Amjad, Muhammad Afzaal, Shanshan Zhang, and Siyi Pan. "Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens." Pathogens 8, no. 2 (May 21, 2019): 71. http://dx.doi.org/10.3390/pathogens8020071.
Full textAbstract:
Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous L. plantarum strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen peroxide, organic acids, as well as bacteriocins can also be exemplified by a variable spectrum of actions. The current study was intended to conduct the screening and characterization of antimicrobial prospective of L. plantarum from traditional Inner Mongolian fermented hard cheese. Foodborne pathogens, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, were examined by using the Oxford cup technique and the mixed culture inhibition assays. The resulting analyses disclosed that L. plantarum KLDS1.0344 indicated broad antimicrobial spectrum against all selected pathogens as compared to other LAB used in this study. Additionally, the decrement of the pathogen population was observed up to 3.47 logs in mixed culture inhibition assays. L. plantarum KLDS 1.0344 acid production was recorded up to 71.8 ± 3.59 °D in mixed culture while antimicrobial particles released in cell free supernatants demonstrated bacteriocin-like characteristics showing substantial pH stability (2.0–6.0), proteolytic enzyme reduced the antibacterial activity (15.2 ± 0.6 mm–20.4 ± 0.8 mm), heat stability (20 min at 120 °C) against selected pathogens. Moreover, the spectrum range of antimicrobial peptides after the partial purification was decreased as compared to the crude bacteriocin-like compound. The SDS-PAGE analysis showed the molecular weight range of partially purified bacteriocin from 12 to 45 kDa. After analyzing the obtained data from the current experimentation showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving L. plantarum KLDS 1.0344 as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.
47
SOLOMAKOS (Ν. ΣΟΛΩΜΑΚΟΣ), N., and A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ). "Nisin and its food application." Journal of the Hellenic Veterinary Medical Society 56, no. 2 (November 29, 2017): 122. http://dx.doi.org/10.12681/jhvms.15076.
Full textAbstract:
Bacteriocins are ribosomally synthesized polypeptides which possess antimicrobial activity and are produced by Lactic Acid Bacteria (LAB). Nisin is the most used bacteriocin in food products, is produced by the lactic acid bacterium Lactococcus lactis subsp lactis and its amino-acids are classified to the Lantibiotics group. The peptide chain of this group contains the amino acids lanthionine and a- methyl-lanthionine. Nisin is typically active against Gram-positive bacteria. The mechanism of action of nisin involves mainly the formation of transient pores in the cytoplasmic membrane of the target organism, with loss of membrane potential and leakage of intracellular metabolites resulting in the cell death. The inability of nisin to attack easily the Gram-negative bacteria is due to their protective outer membrane. The demand of consumers for more "natural" additives to food products has increased the interest for the use of nisin in the food industry. Nisin is the only bacteriocin authorized for use as food preservative in over 50 countries. In the EU nisin is approved as food additive in foods like cream and cheese under the E 234 label. A lot of research work has proved the antibacterial activity of nisin against food born pathogens, like Listeria spp., Bacillus spp., Staphylococcus aureus, Clostridium perfrigens, with encouraging results. It is important to note the synergistic action of nisin against food born pathogens with other acting compounds, like chelate factors. Nisin is successfully applied to packaged foods by means of its incorporation or surface absorption to packaging material.
48
Owusu-Kwarteng, James, Kwaku Tano-Debrah, Fortune Akabanda, Dennis S. Nielsen, and Lene Jespersen. "Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana." Journal of Food Research 2, no. 1 (January 15, 2013): 50. http://dx.doi.org/10.5539/jfr.v2n1p50.
Full textAbstract:
Cell-free supernatants (CFS) produced by 369 LAB strains previously isolated from fura and identified based on sequencing of their 16S rRNA genes were screened for their antagonistic activities against pathogenic bacteria including<em> Bacillus cereus</em> PA24, <em>Escherichia coli </em>SKN 541, <em>Enterococcus faecalis</em> 103907 CIP, <em>Staphylococcus aureus</em> ATCC 19095 and <em>Listeria</em> <em>monocytogenes</em> Scott A, using the agar well diffusion method. Bacteriocins of <em>Lactobacillus</em> <em>reuteri</em> 2-20B and <em>Pediococcus acidilactici</em> 0-11A were further evaluated for their stability when subjected to a range of pH conditions, enzymatic and heat treatments. Growth and bacteriocin production rates as well as influence of media composition on bacteriocin production were also evaluated. Cell free supernatants of <em>Lb</em>. <em>reuteri</em> and <em>Pd</em>. <em>acidilactici</em> strains exhibited the widest inhibitory activities whereas CFS of <em>Lb</em>. <em>fermentum</em> exhibited the least inhibitory activity towards the tested pathogens. Bacteriocins of <em>Lb</em>. <em>reuteri</em> 2-20B and <em>Pd</em>. <em>acidilactici</em> 0-11A retained their antibacterial activities over a wide range of pH. Whereas the antimicrobial activity of <em>Lb</em>. <em>reuteri</em> 2-20B was lost after being subjected to temperature of 90°C for 1 h, CFS of <em>Pd</em>. <em>acidilactici</em> 0-11A remained stable after autoclaving at 121°C for 15 min. Again, the antimicrobial activities of both <em>Lb</em>. <em>reuteri</em> 2-20B and <em>Pd</em>. <em>acidilactici</em> 0-11A were lost when the CFSs were subjected to the action of proteolytic enzymes but remained active under the actions of catalase, lipase and a-amylase. Production of bacteriocins by both <em>Lb</em>. <em>reuteri</em> 2-20B and <em>Pd</em>. <em>acidilactici</em> 0-11A were growth associated and influeced by media composition.
49
Alpas, H., and F. Bozoglu. "Inactivation of Staphylococcus Aureus and Listeria Monocytogenes in Milk and Cream of Chicken Soup by High Hydrostatic Pressure and Bacteriocins." High Pressure Research 22, no. 3-4 (January 2002): 681–84. http://dx.doi.org/10.1080/08957950212440.
Full text
50
Rangel, Ana Beatriz Ferreira, Jean Thiago Alves Soares, Mariana Maciel Pereira, Bruna Rachel de Britto Peçanha, Leonardo Emanuel de Oliveira Costa, and Janaína dos Santos Nascimento. "Inhibition of food-related bacteria by antibacterial substances produced by Pseudomonas sp. strains isolated from pasteurized milk." Brazilian Journal of Food Technology 16, no. 4 (December 2013): 326–33. http://dx.doi.org/10.1590/s1981-67232013005000039.
Full textAbstract:
In this work, the production of antimicrobial substances by strains of Pseudomonas sp. isolated from pasteurized milk and their potential action against food-related bacteria were investigated. Samples of pasteurized milk were purchased from arbitrarily chosen commercial establishments in the city of Rio de Janeiro, Brazil. Of the four samples analyzed, three presented several typical colonies of Pseudomonas. About 100 colonies were chosen and subjected to biochemical tests for confirmation of their identity. Eighteen strains of the Pseudomonas genus were identified and submitted to tests for the production of antimicrobial substances. Twelve strains (66.7%) were identified as Pseudomonas fluorescens, four (22.2%) as P. aeruginosa, one (5.5%) as P. mendocina and one (5.5%) as P. pseudoalcaligenes. Only two P. fluorescens strains were unable to produce any antimicrobial substance against any of the indicator strains tested. Most of the strains presented a broad spectrum of action, inhibiting reference and food-related strains such as Proteus vulgaris, Proteus mirabilis, Hafnia alvei, Yersinia enterocolitica, Escherichia coli and Salmonella typhi. Five antimicrobial substance-producing strains, which presented the broadest spectrum of action, were also tested against Staphylococcus aureus reference strains and 26 Staphylococcus sp. strains isolated from foods, some of which were resistant to antibiotics. The producer strains 8.1 and 8.3, both P. aeruginosa, were able to inhibit all the staphylococcal strains tested. The antimicrobial substances produced by strains 8.1 and 8.3 did not seem to be typical bacteriocins, since they were resistant to the three proteolytic enzymes tested. Experiments involving the characterization of these substances are being carried out in order to evaluate their biotechnological application.