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Dissertations / Theses on the topic 'Bacteriocins'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Alves, Fernanda Cristina Bérgamo [UNESP]. "Ação antibacteriana de associações de antimicrobianos: nisina, óleos essenciais e compostos majotitários." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/108870.

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Made available in DSpace on 2014-08-13T14:51:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-02-20Bitstream added on 2014-08-13T17:59:30Z : No. of bitstreams: 1 000776948_20160220.pdf: 572888 bytes, checksum: c92ba4f74569c8e1aa24ca36bae1a5d4 (MD5) Bitstreams deleted on 2016-02-22T11:12:46Z: 000776948_20160220.pdf,. Added 1 bitstream(s) on 2016-02-22T11:13:40Z : No. of bitstreams: 1 000776948.pdf: 1889089 bytes, checksum: 7c9eec02b416b8ce6a60a27bd1c34c85 (MD5)<br>A pesquisa por novas drogas antimicrobianas tem aumentado, seja na indústria farmacêutica e também na indústria de alime

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Silva, César Matos Ribeiro da. "Potencial da nisina no controle de Staphylococcus aureus resistente (MRSA) e sensível (MSSA) à meticilina." Pós-Graduação em Biologia Parasitária, 2018. http://ri.ufs.br/jspui/handle/riufs/9789.

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Fundação de Apoio a Pesquisa e à Inovação Tecnológica do Estado de Sergipe - FAPITEC/SE<br>Staphylococcus aureus has been considered a major public health problem worldwide due mainly to the ability to develop resistance to antibiotics. The prevalence of methicillin resistant strains of S. aureus (MRSA) in both hospital and community settings has been increasing, with cases of infections and deaths reported in healthy children and adults. Bacteriocins have been identified as promising alternatives for the control of this pathogen. However, besides the therapeutic use of these peptides sti

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13

Du, Toit Corina. "The evaluation of bacteriocins and enzymes for biopreservation of wine." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53113.

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Thesis (MScAgric)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are Gram-positive bacteria associated with must and wine and perform the malolactic fermentation (MLF), while the acetic acid bacteria (AAB) are Gram-negative bacteria converting ethanol to acetic acid. These microorganisms are present in the cellar and fermentation tanks and can be seen either as beneficial or as wine spoilage microorganisms beca

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14

Liao, Chii-Cherng. "Use of bacteriocins for controlling undesirable microorganisms in food systems." The Ohio State University, 1992. http://rave.ohiolink.edu/etdc/view?acc_num=osu1332958288.

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15

Pribul, Bruno Rocha. "Correla??o entre o perfil de resist?ncia antimicrobiana e a bacteriocinas em Staphylococcus SPP isolados de casos de mastite bovina ocorridos no Estado do Rio de Janeiro." Universidade Federal Rural do Rio de Janeiro, 2011. https://tede.ufrrj.br/jspui/handle/jspui/1142.

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Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-07-29T13:36:35Z No. of bitstreams: 1 2011 - Bruno Rocha Pribul.pdf: 1463809 bytes, checksum: ba7b3b0f00c0b4469b45fe02ec9f8a7f (MD5)<br>Made available in DSpace on 2016-07-29T13:36:35Z (GMT). No. of bitstreams: 1 2011 - Bruno Rocha Pribul.pdf: 1463809 bytes, checksum: ba7b3b0f00c0b4469b45fe02ec9f8a7f (MD5) Previous issue date: 2011-02-24<br>Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq<br>PRIBUL, Bruno Rocha. Evaluation of Vancomycin Resistance and Susceptibility Profile Bacteriocins of staphylococci isolated fr

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16

Barbosa, Matheus de Souza. "Avaliação da ação dos ingredientes da matriz alimentar na atividade antilisteria das bacteriocinas produzidas por Lactobacillus sakei subsp. sakei 2a." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-07042009-101658/.

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A aplicação das bacteriocinas de bactérias láticas como agentes de bioconservação de alimentos é dependente de vários fatores, com destaque para composição química do alimento que pode interferir na eficácia da atividade antimicrobiana. Esse estudo objetivou avaliar a influência de ingredientes da matriz alimentar na multiplicação e produção das bacteriocinas por Lactobacillus sakei subsp. sakei 2a e na atividade das bacteriocinas produzidas, trabalhando-se com um modelo composto de extrato de carne, extrato de levedura, proteose peptona e amido, adicionado de 4% de NaCl e/ou 0,5% de glicose e

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Silva, Jesseleine Cristine Monteiro da. "Síntese, caracterização e estudos da atividade biológica de peptídeos antimicrobianos derivados de Leucocinas TA33a /." Araraquara, 2017. http://hdl.handle.net/11449/151692.

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Orientador: Saulo Santesso Garrido<br>Banca: Saulo Santesso Garrido<br>Banca: Daniela Cardoso Umbelino Cavallini<br>Banca: Wilton Rogério Lustri<br>Resumo: Devido ao crescente aumento de doenças transmitidas por alimentos, a segurança microbiológica se torna uma questão de saúde pública pelas suas características de endemicidade, alta morbidade e pela dificuldade da adoção de medidas de controle desses microrganismos. Diante deste fato, o objetivo deste trabalho foi sintetizar e caracterizar os análogos peptídicos LeuB e LeuC-1 derivados de bacteriocinas naturais denominadas Leucocinas. Os pep

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18

Swe, Pearl M., and n/a. "Mode of action of dysgalacticin and mechanism of its producer cell immunity." University of Otago. Department of Microbiology & Immunology, 2008. http://adt.otago.ac.nz./public/adt-NZDU20081119.111402.

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Dysgalacticin is a large, 21.5 kDa bacteriocin that belongs to subgroup B of the class III bacteriocins. It is ribosomally produced by Streptococcus dysgalactiae subsp. equisimilis strain W2580 and exerts inhibitory activity mainly against the medically important pathogen Streptococcus pyogenes by a "non-lytic" mechanism. Despite numerous studies of the mechanisms of action of a wide variety of bacteriocins and of the basis of their producer strain self-immunity, relatively little is known about the "non-lytic" class of bacteriocins. The structural gene encoding for dysgalacticin (dysA) was kn

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19

Van, Staden Anton Du Preez. "Developing bone cement implants impregnated with bacteriocins for prevention of infections." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/18010.

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Thesis (MSc)--Stellenbosch University, 2011.<br>ENGLISH ABSTRACT: Infection is one of the major causes of increased morbidity and the escalating costs associated with orthopedic surgery. The areas that are infected are often difficult to reach and thus difficult to treat. In some surgeries antibiotic-loaded bone cements are used to control infection. Polymethylmethacrylate (PMMA) and calcium phosphate-based bone cements (CPC) are usually used as bone fillers. CPC are bioresorbable and biocompatible (unlike PMMA cements), but can only be used in non- or low-load bearing areas and are thus more

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20

Tulini, Fabricio Luiz. "Caracterização de bacteriocinas produzidas por Carnobacterium maltaromaticum C2,isolado de peixe defumado brasileiro (Surubim, Pseudoplatystoma sp.)." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/60/60135/tde-11082011-133907/.

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O aumento na demanda por alimentos saudáveis e minimamente processados impulsiona a busca por novos agentes antimicrobianos. As bacteriocinas são peptídeos produzidos via ribossomo por algumas espécies de bactérias, podendo ser usadas na conservação e garantia da inocuidade de alimentos, não apresentando as possíveis ações tóxicas de conservadores clássicos amplamente utilizados na indústria alimentícia. Carnobacterium maltaromaticum C2 foi isolado de peixe defumado brasileiro (Surubim, Pseudoplatystoma sp.), e apresenta grande capacidade de inibir a multiplicação de Listeria monocytogenes, de

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21

Trento, Fabiana Katia Helena de Souza. "Leite humano como fonte de bactérias lácticas produtoras de bacteriocinas e com potencial probiótico." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-22102012-164816/.

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Além do aspecto nutricional de suma importância, é notória a contribuição do leite humano para o processo de desenvolvimento da microbiota intestinal do recémnascido, um importante mecanismo de defesa do organismo contra doenças infecciosas. O papel do leite humano como fonte de bactérias probióticas, principais constituintes da microbiota intestinal, tem sido tópico de pesquisas recentes. Este trabalho foi desenvolvido com o objetivo de determinar e comparar a composição da microbiota de oito amostras de leite humano e verificar o potencial de utilização desse produto como fonte de bactérias

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Akcelik, Oya. "Characterization And Identification Of Bacteriocins From Two Lactococcus Lactis Subsp. Lactis Strains." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/2/12605075/index.pdf.

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ABSTRACT CHARACTERIZATION AND IDENTIFICATION OF BACTERIOCINS FROM TWO LACTOCOCCUS LACTIS SUBSP. LACTIS STRAINS Ak&ccedil<br>elik, Oya M.S., Department of Biotechnology In this study, bacteriocins from two L. lactis subsp. lactis isolates of Turkey origin designated OC1 and OC2, respectively, were characterized and identified. The activity spectra of the bacteriocins were determined by using different indicator bacteria including Listeria, Bacillus and Staphylococcus spp. Bacteriocins were tested for their sensitivity to different enzymes, heat treatments and pH values. Loss of bacteriocin

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23

Swanson, Kara M., and n/a. "The bovine mammary gland immune response to Streptococcus uberis and its bacteriocins." University of Otago. Department of Microbiology & Immunology, 2008. http://adt.otago.ac.nz./public/adt-NZDU20080407.112302.

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Bovine mastitis is one of the most costly dairy-based diseases worldwide. Streptococcus uberis is a prevalent causative organism of mastitis and resides naturally in the environment of the dairy cow making prevention of the disease difficult. New strategies need to be developed to control this pathogen. However, a fundamental understanding of the complex relationships that exist between the cow, the pathogen and the environment are required in order to advance the development of prevention strategies. Microarray technology was used to evaluate the complex transcriptional changes which occur in

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24

Ndlovu, Joseph Buyani. "Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80322.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can also be responsible for many wine spoilage problems that compromise the quality and value of wine. While Oenococcus oeni contributes positive characteristics to the sensory properties of wine, certain species of the genera, Lactobacillus and Pediococcus can affect the wholesomeness of wine by producing undesirable compounds, such as biogenic amines and ethyl carbamate. Chemical preservativ

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Knoll, Caroline. "Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/2623.

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Thesis (MSc (Wine Biotechnology))--University of Stellenbosch, 2007.<br>Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria and are active against other bacteria, either in the same species (narrow spectrum) or across genera (broad spectrum). The application of bacteriocins during the vinification process might help to prevent the production of undesired compounds by inhibiting the indigenous bacterial microflora and allowing malolactic fermentation to be conducted by a selected bacterial strain. Furthermore, the use of bacteriocins might allow reducing the tot

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Zhang, Xueying. "Identification, properties, and application of enterocins produced by enterococcal isolates from foods." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1206069582.

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Coetzee, Johannes Cornelius Jacobus. "Increased production of bacST4SA by Enterococcus mundtii in an industrial-based medium with pH-control." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/413.

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28

Malavazi, Bruna Carrer Gomes. "Enterococos em amostras de alimentos e águas: avaliação da virulência e do desempenho como indicadores de higiene." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-10102007-105510/.

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Enterococcus spp. pertencem ao grupo das bactérias láticas e estão presentes em solos, águas, plantas, microbiota autóctone de vários alimentos e como membros da microbiota intestinal de humanos e animais. Esses microrganismos foram considerados por muito tempo como comensais, mas o aumento da severidade das infecções nosocomiais causadas por enterococos mutirresistentes a antimicrobianos e, a falta de conhecimento sobre seus fatores de virulência geram insegurança na utilização de cepas deste gênero na produção de alimentos como culturas fermentadoras e/ou probióticas. A diferença entre uma c

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Biscola, Vanessa. "Interações entre bactérias láticas produtoras de bacteriocinas e a microbiota autóctone de charque." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-06062013-154005/.

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O charque é um produto cárneo tipicamente brasileiro, salgado e seco ao sol, ainda produzido de maneira artesanal. Durante sua produção há uma etapa de fermentação, realizada pela microbiota naturalmente presente na matéria-prima, o que dificulta a padronização do produto, e pode influenciar negativamente em suas características sensoriais e qualidade microbiológica. O controle da etapa de fermentação do charque seria uma alternativa para minimizar este problema e, neste contexto, as bactérias láticas produtoras de bacteriocinas se enquadram de forma interessante. A microbiota autóctone de cha

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Silva, Liliane Andrade da. "Seleção de bactérias láticas com atividade anti-Listeria a partir de leite de cabra cru." Universidade Federal da Paraíba, 2014. http://tede.biblioteca.ufpb.br:8080/handle/tede/4067.

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Made available in DSpace on 2015-04-17T14:49:37Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 735178 bytes, checksum: 968afb8a739940705597ba86834ec161 (MD5) Previous issue date: 2014-03-10<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>Lactic acid bacteria can produce bacteriocins and have been explored for applications as natural preservatives in foods. Bacteriocins are peptides and proteins with antimicrobial activity and can inhibit the growth of pathogenic bacteria such as Listeria monocytogenes and other spoilage microorganisms. L. monocytogenes can be pres

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Van, der Merwe Iansha (Iansha Rosalia) 1975. "Characterization of thoeniicin 447 produced by Propionibacterium thoenii." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52729.

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Thesis (MSc)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: Antimicrobial peptides continue to be one of the most important classes of food additives. The food industry is especially interested in the application of naturally occuring and biologically derived preservatives. Among the metabolites of industrial importance produced by propionibacteria are peptides called bacteriocins. Bacteriocins are ribosomally synthesized peptides with antagonistic activity against closely related microorganisms. Many microorganisms associated with food produce bacteriocins, which have stimulate

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Mathusa, Emily Claire. "Elimination of Listeria monocytogenes in a Soft Cheese, Fromage Blanc, Using Processing Methods, Formulation Changes, and Additive Bacteriocin Nisin." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/32809.

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Batches of fromage blanc, a soft white cheese were prepared from whole pasteurized cowâ s milk. Processing and formulation methods were used in cheese making to reduce Listeria monocytogenes in artificially contaminated cheese. Treatments implemented included use of additional starter culture in formulation (25% more starter culture than original formulation), use of a higher temperature draining process (at 45oC instead of 22oC), addition of the anti-listerial bacteriocin nisin (Danisco Nisaplin) in formulation at different levels (125 ppm, 250 ppm, 400 ppm), and combinations of these treatm

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Banerjee, Sharmistha. "Partial purification, characterization and antibiosis of Bacteriocins produced by some lactic acid Bacterial isolates." Thesis, University of North Bengal, 1996. http://hdl.handle.net/123456789/989.

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Davidse, Elton (Elton Kurt). "Prevention and treatment of mastitis in dairy cows with bacteriocins produced by Enterococcus faecalis." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16296.

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Thesis (MSc)--University of Stellenbosch, 2003.<br>ENGLISH ABSTRACT: The effect of the bacteriocin-like peptide AS-48, produced by Enterococcus faecalis FAIRE 92, was tested against a mastitis isolate of Staphylococcus aureus in an in vivo and in vitro study. During initial tests peptide AS-48 showed no significant activity towards S. aureus, even with a ten-fold concentrated cell-free supernatant. Activity was obtained only after purification with Triton X-114 phase partitioning, followed by cation exchange chromatography. Titers for the purified peptide varied between 3200 and 12800 AU

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Bost, Amanda Lynn. "Isolation of bacteriocins from Vibrio Spp. and Pseudomonas Spp. attached to aquatic particulate material /." Electronic version (PDF), 2004. http://dl.uncw.edu/etd/2004/bosta/amandabost.html.

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Grinter, Rhys W. "Discovering colicin and lectin-like bacteriocins for the creation of disease resistant transgenic plants." Thesis, University of Glasgow, 2014. http://theses.gla.ac.uk/5879/.

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The colicin and lectin-like bacteriocins are a broad class of antimicrobial proteins produced by Gram-negative bacteria. They are generally narrow spectrum, killing or inhibiting the growth of closely related bacteria. Numerous Gram-negative bacteria that are important pathogens of both animals and plants produce and are susceptible to these bacteriocins. As such, these proteins represent an attractive alternative to traditional small molecule antibiotics for controlling bacterial infection. Very little is known about bacteriocins produced by Gram-negative plant pathogens and so the aim of thi

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Venema, Konraad. "Bacteriocins from lactic acid bacteria: Lactococcins from Lactococcus lactis and pediocin PA-1 from Pediococcus acidilactici." Groningen : [Groningen] : Rijksuniversiteit Groningen ; [University Library Groningen] [Host], 1995. http://irs.ub.rug.nl/ppn/14012554X.

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Gray, Elizabeth Jean. "Identification of a novel bacteriocin, thuricin 17, produced by Bacillus thuringiensis NEB17." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84035.

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Bacillus thuringiensis NEB17 is a plant growth promoting rhizobacterium that produces a compound that directly increases plant growth. The compound is a bacteriocin and we propose the name thuricin 17. Thuricin 17 is a novel peptide inhibiting the growth of Bacillus species/strains, displaying both bactericidal and static effects. Its molecular weight, estimated via SDS-PAGE and verified by MALDI-QTOF mass spectroscopy, is 3162 Da. The partial amino acid sequence was determined and is N-term---WTCWSCLVCAACSVELL, C-term-CAS. Heat and pH stability, production and susceptibility to proteol

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Vadyvaloo, Viveka. "Changes in cell surface and metabolism associated with strains of Listeria monocytogenes displaying different sensitivities to class IIa bacteriocins." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53326.

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Thesis (PhD)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: The possible use of the bacterially produced antimicrobial peptides, and in particular class IIa bacteriocins as food preservatives is a motivating factor in studies on resistance to them by food-borne pathogens like Listeria monocytogenes. The high frequencies of resistance to class Ha bacteriocins have however sparked concern regarding their adequacy as potential biopreservatives. Activity of these cationic peptides was reported to occur by membrane permeabilisation due to pore formation, which results in the leakage of

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Cavicchioli, Valéria Quintana. "Characterization of bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus isolated from artisanal cheese and their bacteriocins." Universidade Federal de Viçosa, 2018. http://www.locus.ufv.br/handle/123456789/21925.

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Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2018-09-21T15:03:52Z No. of bitstreams: 1 texto completo.pdf: 1299382 bytes, checksum: 25fc4d8303ddcd9bca8411b22d10cc7b (MD5)<br>Made available in DSpace on 2018-09-21T15:03:52Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1299382 bytes, checksum: 25fc4d8303ddcd9bca8411b22d10cc7b (MD5) Previous issue date: 2018-07-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Os produtos lácteos possuem uma microbiota autóctone bastante diversificada, na qual o grupo das Bactérias Ácido Lácticas (BAL) é de notável re

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Kamiya, Regianne Umeko. "Analise da frequencia e da expressão de genes de biossintese de mutacinas em isolados de Streptococcus mutans." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/288629.

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Orientador: Reginaldo Bruno Gonçalves<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Odontologia de Piracicaba<br>Made available in DSpace on 2018-08-08T12:34:48Z (GMT). No. of bitstreams: 1 Kamiya_RegianneUmeko_D.pdf: 1901318 bytes, checksum: 6b54c1e6cbe9e4b6b6fb94ea27db2ec2 (MD5) Previous issue date: 2006<br>Resumo: Esta tese, apresentada na forma de 3 artigos, teve por objetivos: (1) analisar a freqüência dos genes de produção de mutacinas I, II, III e IV, em genótipos de S. mutans isolados de indivíduos cárie-ativos e livres de cárie, (2) analisar a freqüência dos

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Nogueira, Vanessa Cristina. "Culturas de bactérias lácticas com propriedades probióticas e tecnológicas para aplicação como bioconservantes." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-29112010-094430/.

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Além das características tecnológicas das bactérias lácticas para o processamento de alimentos fermentados, novas propriedades são requeridas, como a produção de bacteriocinas. Vários desses compostos protéicos possuem atividade antimicrobiana direcionada à patógenos e apresentam potencial de uso como bioconservadores naturais de alimentos. O objetivo desse trabalho foi avaliar a viabilidade de aplicação de cinco culturas lácticas produtoras de bacteriocinas como bioconservantes em alimentos. Avaliaram-se as propriedades de segurança e probióticas dessas culturas e determinaram-se os parâmetro

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Duarte, Rodrigo Roberto Rafagnin. "Predição in silico e caracterização parcial das bacteriocinas de Xylella fastidiosa." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/46/46131/tde-23042013-085922/.

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Xylella fastidiosa é o agente causal de uma série de doenças que ocorrem em plantas economicamente importantes como laranjeiras, videiras e cafeeiros, causando no Estado de São Paulo prejuízos relevantes à indústria citrícola. Esta bactéria Gram-negativa é restrita ao xilema das plantas e à porção anterior do trato digestório dos insetos vetores das famílias Cicadellidae e Cercopidae, conhecidos como cigarrinhas. Tentativas de elucidar os mecanismos de virulência e patogenicidade adotados por esta bactéria apontam a formação do biofilme como etapa fundamental para o estabelecimento da infecção

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Von, Mollendorff Johan Wilhelm. "Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2174.

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Thesis (MSc (Microbiology))--Stellenbosch University, 2008.<br>Lactobacillus plantarum JW3BZ and Lactobacillus fermentum JW15BZ isolated from boza, a Bulgarian cereal based fermented beverage, produce bacteriocins JW3BZ and JW15BZ active against a wide range of food spoilage and pathogenic bacteria. Strains JW3BZ and JW15BZ are resistant to low pH (pH 2.0–4.0). Both strains grow well in MRS broth with an initial pH ranging from 5.0 to 10.0. Strain JW3BZ displayed intrinsic resistance to bile salts. Strain JW15BZ, on the other hand, is sensitive to bile salts exceeding concentrations of 0.

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Chung, Yoon-Kyung. "Control of Clostridium Botulinum by Bacteriocins and characterization of Nisin action during sport-to-cell transformation /." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486400446373073.

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Liu, Xia. "Continuous production of bacteriocins by lactic acid bacteria from whey permeate and applications in food systems /." The Ohio State University, 1997. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487943341528921.

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Nascimento, Maristela da Silva do 1977. "Caracterização da atividade antimicrobiana e tecnologica de tres culturas bacteriocinogenicas e avaliação de sua eficiencia no controle de Listeria monocytogenes, Staphylococcus aureus e Bacillus cereus em queijo Minas frescal." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255710.

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Orientadores: Arnaldo Yoshiteru Kuaye, Izildinha Moreno<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T11:59:55Z (GMT). No. of bitstreams: 1 Nascimento_MaristeladaSilvado_D.pdf: 987996 bytes, checksum: b40b83ce1cfdfd6fe5e6d3a67301de6d (MD5) Previous issue date: 2007<br>Resumo: A biopreservação é uma técnica utilizada para estender a vida útil e aumentar a segurança dos alimentos por meio do emprego de microbiota protetora e/ou seus peptídeos antimicrobianos. O objetivo deste trabalho foi avaliar a ativid

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Lopes, José Luiz de Souza. "Plantaricina 149 e análogos: atividade antimicrobiana, estudos estruturais e mecanismos de ação." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/76/76132/tde-22032010-085931/.

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Peptídeos antimicrobianos são vistos como alternativas promissoras a serem empregadas pela iindústria farmacêutica no controle de infecções causadas por microrganismos, como também na indústria alimentícia, onde podem desempenhar papéis como conservantes naturais de alimentos. Plantaricina149 é um membro deste grupo, sendo composto por 22 resíduos de aminoácidos, com natureza catiônica e atividade inibitória sobre algumas bactérias patogênicas. Neste trabalho, foram sintetizados diferentes peptídeos análogos à Plantaricina149 para investigar suas ações sobre microrganismos (bactérias e fungos)

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Heunis, Tiaan de Jager. "Development of an antimicrobial wound dressing by co-electrospinning bacteriocins of lactic acid bacteria into polymeric nanofibers." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71616.

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Thesis (PhD)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Skin is the largest organ in the human body and serves as a barrier that protects the underlying tissue of the host from infection. Injury, however, destroys this protective barrier and provides a perfect opportunity for microorganisms to invade the host and cause infection, thereby affecting the normal wound healing processes. Furthermore, the ability of microbial pathogens to rapidly develop resistance towards a variety of antimicrobial compounds hampers the effective treatment and control of infections. Antimicrobial-resistan

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Cavicchioli, Valéria Quintana. "Diferenciação genética e potencial bacteriocinogênico de Bactérias Láticas isoladas de leite de cabra." Universidade Federal de Viçosa, 2014. http://locus.ufv.br/handle/123456789/5183.

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Made available in DSpace on 2015-03-26T13:47:24Z (GMT). No. of bitstreams: 1 texto completo.pdf: 742482 bytes, checksum: 16c68ac95e43019b42c1b1b057afd7e3 (MD5) Previous issue date: 2014-02-20<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Because of the diversity of its indigenous microbiota, goat milk is considered a good source of new strains of lactic acid bacteria (LAB) with potential for exploitation as alternatives to food biopreservation. The increasing consumer demand for these alternatives justifies studies to investigate the antimicrobial potential of these micro

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