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Relevant bibliographies by topics / Listeria Bacteriocins

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Academic literature on the topic 'Listeria Bacteriocins'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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Journal articles on the topic "Listeria Bacteriocins"

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MURRAY, MARC, and JEAN A. RICHARD. "Comparative Study of the Antilisterial Activity of Nisin A and Pediocin AcH in Fresh Ground Pork Stored Aerobically at 5°C." Journal of Food Protection 60, no. 12 (1997): 1534–40. http://dx.doi.org/10.4315/0362-028x-60.12.1534.

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Listeria innocua strain Lin11 was used to compare the inhibitory activity of two bacteriocins (nisin A and pediocin AcH) in a decontamination process consisting of soaking artificially contaminated pieces of raw pork meat in a bacteriocin-containing solution before they were ground and stored aerobically at 5°C. Nisin A proved to be considerably more efficient than pediocin AcH, but generally after two days surviving bacteria in meat treated with each bacteriocin resumed growth at a rate similar to that of the control. Increasing the nisin concentration in the decontaminating bath resulted in

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HARRIS, L. J., M. A. DAESCHEL, M. E. STILES, and T. R. KLAENHAMMER. "Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenes." Journal of Food Protection 52, no. 6 (1989): 384–87. http://dx.doi.org/10.4315/0362-028x-52.6.384.

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Fourteen bacteriocin-producing strains from the genera Lactobacillus, Leuconostoc, Pediococcus, and Lactococcus were evaluated for their ability to inhibit the growth of eight strains of Listeria monocytogenes. Seven strains of lactic acid bacteria were antagonistic toward L. monocytogenes by deferred antagonism testing on agar. Cell-free supernatants from cultures of three of the seven bacteriocin-producing strains which inhibited growth of L. monocytogenes in deferred antagonism testing also inhibited growth in well diffusion assays. The eight strains of L. monocytogenes were identical in th

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Kalmokoff, M. L., S. K. Banerjee, T. Cyr, M. A. Hefford, and T. Gleeson. "Identification of a New Plasmid-Encodedsec-Dependent Bacteriocin Produced by Listeria innocua 743." Applied and Environmental Microbiology 67, no. 9 (2001): 4041–47. http://dx.doi.org/10.1128/aem.67.9.4041-4047.2001.

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ABSTRACT Listeria innocua 743 produces an inhibitory activity demonstrating broad-spectrum inhibition of Listeria monocytogenes isolates. Gel-electrophoretic analysis of culture supernatants indicated that two inhibitors with different molecular weights were produced by this strain. Insertion of Tn917into a 2.9 Kb plasmid (pHC743) generated mutants with either an impaired ability or a loss in ability to produce one of the inhibitors. Sequence analysis of the transposon insertion regions revealed the presence of two continuous open reading frames, the first encoding a new pediocin-like bacterio

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DUFFES, FRÉDÉRIQUE, CHRISTIAN CORRE, FRANÇOISE LEROI, XAVIER DOUSSET, and PATRICK BOYAVAL. "Inhibition of Listeria monocytogenes by In Situ Produced and Semipurified Bacteriocins of Carnobacterium spp. on Vacuum-Packed, Refrigerated Cold-Smoked Salmon." Journal of Food Protection 62, no. 12 (1999): 1394–403. http://dx.doi.org/10.4315/0362-028x-62.12.1394.

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Listeria monocytogenes inhibition by Carnobacterium strains and crude bacteriocins on sterile and commercial vacuum-packed cold-smoked salmon stored at 4°C and 8°C was investigated. Carnobacterium piscicola V1 was bactericidal against L. monocytogenes at the two temperatures, whereas Carnobacterium divergens V41 presented a bacteriostatic effect. C. piscicola SF668 delayed L. monocytogenes growth at 8°C and had a bacteriostatic effect at 4°C. Listeria growth was not affected by a non–bacteriocin-producing C. piscicola. Crude extracts of piscicocins were bactericidal at 4°C and 8°C. Listeria gr

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Oliveira, Laura Bonato Alves, Yasmin Neves Vieira Sabino, Marlon do Valle Barroso, et al. "Inhibition of Listeria monocytogenes by bacteriocin-producing Bacillus velezensis isolated from silage." Research, Society and Development 10, no. 9 (2021): e2610917783. http://dx.doi.org/10.33448/rsd-v10i9.17783.

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The aim of this study was to investigate the production of anti-Listeria bacteriocins by naturally occurring bacteria on silage and to characterize the most promising bacteriocin. The production of bacteriocins was evaluated by the spot-on-lawn method. The presence of interfering factors and the sensitivity to proteinase K were analyzed. The spectrum of activity was determined and the most promising bacteriocin-producing isolate was identified, being selected for the subsequent experiments. The antimicrobial peptide was extracted, analyzed regarding temperature and pH sensitivities, and purifi

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METAXOPOULOS (Ι. ΜΕΤΑΞΟΠΟΥΛΟΣ), J., M. MATARAGAS (M. ΜΑΤΑΡΑΓΚΑΣ), and E. H. DROSINOS (Ε.Χ. ΔΡΟΣΙΝΟΣ). "Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. (II)." Journal of the Hellenic Veterinary Medical Society 54, no. 1 (2017): 69. http://dx.doi.org/10.12681/jhvms.15221.

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Lactic acid bacteria produce a variety of small molecular weight compounds, which have antimicrobial properties. Such substances are: organic acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. Many of these compounds have a wide inhibitory spectrum but the bacteriocins are able to inhibit species, namely, related with the bacteriocin-producing strain. In the last years bacteriocins have gained a lot of concern because some of them are able to inhibit the growth of pathogenic bacteria, like Listeria monocytogenes. The term "biopreservation" refers to the extension of

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Islam, Md Nahidul, Nahinur Rahman Akhand, Arafat Al Mamun, et al. "Screening and Characterization of Bacteriocin-Like Inhibitory Substances Produced by Bangladeshi Strains of Bacillus thuringiensis." Bangladesh Pharmaceutical Journal 18, no. 2 (2015): 149–56. http://dx.doi.org/10.3329/bpj.v18i2.24314.

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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 gene

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Lee, Sangmi. "Bacteriocins of Listeria monocytogenes and Their Potential as a Virulence Factor." Toxins 12, no. 2 (2020): 103. http://dx.doi.org/10.3390/toxins12020103.

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Intestinal microbiota exerts protective effects against the infection of various bacterial pathogens, including Listeria monocytogenes, a major foodborne pathogen whose infection can lead to a disease (listeriosis) with a high fatality rate. As a strategy to mitigate the action of the intestinal microbiota, pathogens often produce antimicrobial proteinaceous compounds such as bacteriocins. In this review, we summarize the information currently available for the well-characterized L. monocytogenes bacteriocin listeriolysin S, with the emphasis on its intriguing mode of action as a virulence fac

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Drider, Djamel, Gunnar Fimland, Yann Héchard, Lynn M. McMullen, and Hervé Prévost. "The Continuing Story of Class IIa Bacteriocins." Microbiology and Molecular Biology Reviews 70, no. 2 (2006): 564–82. http://dx.doi.org/10.1128/mmbr.00016-05.

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SUMMARY Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promi

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Cintas, L. M., M. P. Casaus, C. Herranz, I. F. Nes, and P. E. Hernández. "Review: Bacteriocins of Lactic Acid Bacteria." Food Science and Technology International 7, no. 4 (2001): 281–305. http://dx.doi.org/10.1106/r8de-p6hu-clxp-5ryt.

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During the last few years, a large number of new bacteriocins produced by lactic acid bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a heterogeneous group of physicochemically diverse ribosomally-synthesized peptides or proteins showing a narrow or broad antimicrobial activity spectrum against Gram-positive bacteria. Bacteriocins are classified into separate groups such as the lantibiotics (Class I); the small (<10 kDa) heat-stable postranslationally unmodified non-lantibiotics (Class II), further subdivided in the pediocin-like and anti Listeria bacterioci

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Dissertations / Theses on the topic "Listeria Bacteriocins"

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Xue, Junfeng. "Genes involved in carbon source utilization and pediocin AcH resistance in Listeria." Laramie, Wyo. : University of Wyoming, 2007. http://proquest.umi.com/pqdweb?did=1456284371&sid=2&Fmt=2&clientId=18949&RQT=309&VName=PQD.

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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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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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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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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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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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Ramnath, Manilduth. "Differential protein expression focusing on the mannose phosphotransferase system, in Listeria monocytogenes strains with class 11a bacteriocin resistance." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53393.

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Liserre, Alcina Maria. "Efeito combinado de bacteriocina produzida por Lactobacillus sake 2ª e embalagem em atmosfera modificada no controle de Listeria monocytogenes em linguiça frescal refrigerada." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-22012015-163905/.

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O efeito combinado de bacteriocina produzida por Lacfobacillus sake 2ª e embalagem em atmosfera modificada sobre o controle de Lisferia monocytogenes F5069r em lingüiça frescal foi avaliado. A cepa L. sake 2a foi co-inoculada com L. monocytogenes F5069r (resistente a cloranfenicol e eritromicina) em lingüiça frescal. As lingüiças foram embaladas com ar, 100% CO2 ou 50%CO2/50%N2 e armazenadas a 6°C. A multiplicação de L. Monocytogenes F5069r e L. sake 2a foi monitorada durante 4 semanas em intervalos de 7 dias. A avaliação sensorial, por meio do teste triangular, foi realizada após 5 e 11 dias,

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Camargo, Rita Junqueira de. "Ação de bacteriocinas de bactérias láticas no controle de Listeria monocytogenes e no aumento da vida de prateleira de mortadela fatiada." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29092011-161236/.

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As bacteriocinas são peptídeos antimicrobianos produzidos por algumas bactérias, que atuam como bio-conservantes e têm grande potencial de aplicação em produtos cárneos. Estudos mostram que as bacteriocinas de bactérias lácticas (BAL) a serem utilizadas em um determinado alimento são mais eficientes quando produzidas por bactérias lácticas isoladas do mesmo tipo de alimento. Este estudo objetivou obter novas BAL produtoras de bacteriocinas a partir de mortadela fatiada, caracterizar as bacteriocinas produzidas, obter a bacteriocina semi-purificada e verificar seu potencial de aplicação in vitr

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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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Books on the topic "Listeria Bacteriocins"

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Benkerroum, Noreddine. Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation. 1992.

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Book chapters on the topic "Listeria Bacteriocins"

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Héchard, Y., C. Jayat, F. Letellier, M. H. Ratinaud, R. Julien, and Y. Cenatiempo. "A New Leuconostoc Bacteriocin, Mesentericin Y105, Bactericidal to Listeria Monocytogenes." In Bacteriocins, Microcins and Lantibiotics. Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-76974-0_36.

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Payne, John, and Michael Gasson. "Cloning and Characterisation of a Lysin Gene from a Listeria Bacteriophage." In Bacteriocins, Microcins and Lantibiotics. Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-76974-0_37.

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"Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods." In Microbial Food Safety and Preservation Techniques. CRC Press, 2014. http://dx.doi.org/10.1201/b17465-19.

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Conference papers on the topic "Listeria Bacteriocins"

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Kalkan, Selin, Emel Ünal, and Zerrin Erginkaya. "Comparison of Anti-Listerial Effect Spectrum of Bacteriocins." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0079.

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Liu, Shanna, Ye Han, and Zhijiang Zhou. "PRODUCTION OF ANTI-LISTERIAL BACTERIOCIN PEDIOCIN IN LACTOCOCCUS LACTIS." In 2016 International Conference on Biotechnology and Medical Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813145870_0082.

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"The Effect of Pediococcus pentosaceus Bacteriocin on Listeria monocytogenes in Soft Cheese." In International Institute of Chemical, Biological & Environmental Engineering. International Institute of Chemical, Biological & Environmental Engineering, 2015. http://dx.doi.org/10.15242/iicbe.c0615069.

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