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Journal articles on the topic 'Listeria Bacteriocins'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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Fugaban, Joanna Ivy Irorita, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, and Svetoslav Dimitrov Todorov. "Characterization of Partially Purified Bacteriocins Produced by Enterococcus faecium Strains Isolated from Soybean Paste Active Against Listeria spp. and Vancomycin-Resistant Enterococci." Microorganisms 9, no. 5 (2021): 1085. http://dx.doi.org/10.3390/microorganisms9051085.

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Three out of one hundred eighty putative LAB isolates from Korean traditional fermented soybean paste were identified to be unique and bacteriocinogenic strains. Based on phenotypic and 16S rRNA sequencing analysis, selected strains were identified as Enterococcus faecium ST651ea, E. faecium ST7119ea and E. faecium ST7319ea. The bacteriocinogenic properties of the studied strains were evaluated against Listeria monocytogenes ATCC15313, Listeria innocua ATCC33090 and vancomycin-resistant E. faecium VRE19 of clinical origin. The strains E. faecium ST651ea, ST7119ea and ST7319ea expressed bacteri

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12

JANES, M. E., R. NANNAPANENI, and M. G. JOHNSON. "Identification and Characterization of Two Bacteriocin-Producing Bacteria Isolated from Garlic and Ginger Root†." Journal of Food Protection 62, no. 8 (1999): 899–904. http://dx.doi.org/10.4315/0362-028x-62.8.899.

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Two bacteriocin-producing bacterial strains were isolated from garlic and ginger root by the agar overlay method. The bacteria were identified by 16S rRNA sequence analyses and fermentation patterns as Leuconostoc mesenteroides (garlic isolate) and Lactococcus lactis (ginger isolate). The bacteriocins were assigned the names leucocin BC2 and lactocin GI3, respectively. Physiochemical properties and antimicrobial spectra of the bacteriocins were determined by the spot-on-lawn method. Both bacteriocins were inhibited by proteolytic enzymes. Leucocin BC2 exhibited a narrow antimicrobial spectrum,

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13

Izquierdo, Esther, Camille Wagner, Eric Marchioni, Dalal Aoude-Werner, and Saïd Ennahar. "Enterocin 96, a Novel Class II Bacteriocin Produced by Enterococcus faecalis WHE 96, Isolated from Munster Cheese." Applied and Environmental Microbiology 75, no. 13 (2009): 4273–76. http://dx.doi.org/10.1128/aem.02772-08.

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ABSTRACT Enterococcus faecalis WHE 96, a strain isolated from soft cheese based on its anti-Listeria activity, produced a 5,494-Da bacteriocin that was purified to homogeneity by ultrafiltration and cation-exchange and reversed-phase chromatographies. The amino acid sequence of this bacteriocin, named enterocin 96, was determined by Edman degradation, and its structural gene was sequenced, revealing a double-glycine leader peptide. After a comparison with other bacteriocins, it was shown that enterocin 96 was a new class II bacteriocin that showed very little similarity with known structures.

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14

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 (1993): 338–56. http://dx.doi.org/10.4315/0362-028x-56.4.338.

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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 character

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15

PILET, MARIE-FRANCE, XAVIER DOUSSET, RACHEL BARRÉ, GEORGES NOVEL, MICHEL DESMAZEAUD, and JEAN-CHRISTOPHE PIARD. "Evidence for Two Bacteriocins Produced by Carnobacterium piscicola and Carnobacterium divergens Isolated from Fish and Active Against Listeria monocytogenes." Journal of Food Protection 58, no. 3 (1995): 256–62. http://dx.doi.org/10.4315/0362-028x-58.3.256.

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Lactic acid bacteria (LAB) isolated from fish products (fresh fish, smoked and marinated fish, fish intestinal tract) were screened for bacteriocin production and immunity in conditions eliminating the effects of organic acids and hydrogen peroxide. Twenty-two isolates which were found to produce bacteriocin-like compounds were identified as Carnobacteria, Lactococci and Enterococci on the basis of morphological examination, gas production from glucose, growth temperatures, configuration of lactic acid, carbohydrates fermentation and deamination of arginine. Two Carnobacteria named V1 and V41

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16

Ovchinnikov, Kirill V., Hai Chi, Ibrahim Mehmeti, Helge Holo, Ingolf F. Nes, and Dzung B. Diep. "Novel Group of Leaderless Multipeptide Bacteriocins from Gram-Positive Bacteria." Applied and Environmental Microbiology 82, no. 17 (2016): 5216–24. http://dx.doi.org/10.1128/aem.01094-16.

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ABSTRACTFrom raw milk we found 10Lactococcus garvieaeisolates that produce a new broad-spectrum bacteriocin. Though the isolates were obtained from different farms, they turned out to possess identical inhibitory spectra, fermentation profiles of sugars, and repetitive sequence-based PCR (rep-PCR) DNA patterns, indicating that they produce the same bacteriocin. One of the isolates (L. garvieaeKS1546) was chosen for further assessment. Purification and peptide sequencing combined with genome sequencing revealed that the antimicrobial activity was due to a bacteriocin unit composed of three simi

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Borzenkov, V. M., V. P. Levchuk, and V. I. Surovtsev. "Obtaining and determination of the concentration in the culture fluid of phaecin – peptide bacteriocin Enterococcus faecium." Bacteriology 5, no. 4 (2020): 20–24. http://dx.doi.org/10.20953/2500-1027-2020-4-20-24.

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Phaecin, a peptide bacteriocin with a molecular mass of ~5 kDa, was obtained and purified to an electrophoretically pure state with a yield of ~70% of the total activity in the culture fluid. The method of time-of-flight mass spectrometry (MALDI) showed that bacteriocin consists of two components A and B with similar molecular mass. In previously published works, the yield of purified bacteriocins, usually did not exceed 4–5% of the total activity in the culture fluid. The authors believe that the increase in yield is due to the fact that not only the similarity of bacteriocins with high molec

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18

MURIANA, PETER M. "Bacteriocins for Control of Listeria spp. in Food." Journal of Food Protection 59, no. 13 (1996): 54–63. http://dx.doi.org/10.4315/0362-028x-59.13.54.

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ABSTRACT Foodborne outbreaks of listeriosis caused by Listeria monocytogenes have contributed to public consciousness about bacterial pathogens involved with foodborne disease. Major concerns with L. monocytogenes are its high mortality rate, wide distribution on raw products, growth at low temperatures, and its ability to establish itself in various food-processing environments. These concerns have prompted the examination of novel approaches, including the use of antimicrobial peptides, or bacteriocins, to combat its survival in foods. Bacteriocins from lactic acid bacteria have received muc

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Barbosa, Joana, Helena Albano, Beatriz Silva, Maria Helena Almeida, Teresa Nogueira, and Paula Teixeira. "Characterization of a Lactiplantibacillus plantarum R23 Isolated from Arugula by Whole-Genome Sequencing and Its Bacteriocin Production Ability." International Journal of Environmental Research and Public Health 18, no. 11 (2021): 5515. http://dx.doi.org/10.3390/ijerph18115515.

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Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are also promising natural food preservatives. This study aimed to characterize Lpb. plantarum R23 and its bacteriocins (R23 bacteriocins). The genome sequence of Lpb. plantarum R23 was obtained by whole-genome sequencing (WGS) in an Illumina NovaSeq platform. The activity of Lpb. plantarum R23-produced bacteriocin against two Listeria monocytogenes strains (L7946 and L7947) was evaluated, and its molecular size was deter

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van Zyl, W. F., S. M. Deane, and L. M. T. Dicks. "Bacteriocin production and adhesion properties as mechanisms for the anti-listerial activity of Lactobacillus plantarum 423 and Enterococcus mundtii ST4SA." Beneficial Microbes 10, no. 3 (2019): 329–49. http://dx.doi.org/10.3920/bm2018.0141.

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Probiotics play an important role in maintaining a healthy and stable intestinal microbiota, primarily by preventing infection. Probiotic lactic acid bacteria (LAB) are known to be inhibitory to many bacterial enteric pathogens, including antibiotic-resistant strains. Whilst the positive role that probiotics have on human physiology, specifically in the treatment or prevention of specific infectious diseases of the gastro-intestinal tract (GIT) is known, the precise mechanistic basis of these effects remains a major research goal. In this study, molecular evidence to underpin the protective an

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21

Hornbæk, Tina, Per B. Brockhoff, Henrik Siegumfeldt, and Birgitte Bjørn Budde. "Two Subpopulations of Listeria monocytogenes Occur at Subinhibitory Concentrations of Leucocin 4010 and Nisin." Applied and Environmental Microbiology 72, no. 2 (2006): 1631–38. http://dx.doi.org/10.1128/aem.72.2.1631-1638.2006.

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ABSTRACT In situ analyses of single Listeria monocytogenes cells at subinhibitory concentrations of leucocin 4010 and nisin revealed two subpopulations when measured by fluorescence ratio imaging microscopy (FRIM) after staining with 5(6)-carboxyfluorescein diacetate succinimidyl ester. One subpopulation consisted of cells with a dissipated pH gradient (ΔpH), and the other consisted of cells that maintained ΔpH. The proportion of cells belonging to each subpopulation was estimated, and the concentrations of bacteriocins required to dissipate ΔpH for 90% of the cell population (ED90) was predic

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Yamazaki, Koji, Minako Suzuki, Yuji Kawai, Norio Inoue, and Thomas J. Montville. "Purification and Characterization of a Novel Class IIa Bacteriocin, Piscicocin CS526, from Surimi-Associated Carnobacterium piscicola CS526." Applied and Environmental Microbiology 71, no. 1 (2005): 554–57. http://dx.doi.org/10.1128/aem.71.1.554-557.2005.

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ABSTRACT The bacteriocin piscicocin CS526 was inactivated by proteolytic enzymes, was stable at 100Ã¯Â¿Â½C for 30 min, had a pH range of 2 to 8, and was active against Enterococcus, Listeria, Pediococcus, and Leuconostoc. The N-terminal sequence was YGNG L , not the YGNG V consensus motif common in class IIa bacteriocins (alternate residues underlined). The molecular mass of piscicocin CS526, which had a bactericidal mode of action, was ∼4,430 Da.

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ZHANG, JINLAN, GUORONG LIU, NAN SHANG, WANPENG CHENG, SHANGWU CHEN, and PINGLAN LI. "Purification and Partial Amino Acid Sequence of Pentocin 31-1, an Anti-Listeria Bacteriocin Produced by Lactobacillus pentosus 31-1." Journal of Food Protection 72, no. 12 (2009): 2524–29. http://dx.doi.org/10.4315/0362-028x-72.12.2524.

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Pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1 from the traditional Chinese fermented Xuan-Wei ham, was successfully purified by the pH-mediated cell adsorption-desorption method and then purified by gel chromatography with Sephadex G-10. The purification resulted in a 1,381.9-fold increase in specific activity with a yield of 76.8% of the original activity. Using Tricine–sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), the molecular mass of the purified peptide was found to be between 3,500 and 6,400 Da, and bacteriocin activity was co

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Ramnath, Manilduth, Safia Arous, Anne Gravesen, John W. Hastings, and Yann Héchard. "Expression of mptC of Listeria monocytogenes induces sensitivity to class IIa bacteriocins in Lactococcus lactis." Microbiology 150, no. 8 (2004): 2663–68. http://dx.doi.org/10.1099/mic.0.27002-0.

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Sensitivity to class IIa bacteriocins from lactic acid bacteria was recently associated with the mannose phosphotransferase system (PTS) permease, , in Listeria monocytogenes. To assess the involvement of this protein complex in class IIa bacteriocin activity, the mptACD operon, encoding , was heterologously expressed in an insensitive species, namely Lactococcus lactis, using the NICE double plasmid system. Upon induction of the cloned operon, the recombinant Lc. lactis became sensitive to leucocin A. Pediocin PA-1 and enterocin A also showed inhibitory activity against Lc. lactis cultures ex

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El-Ghaish, S., I. Hadji-Sfaxi, A. Ahmadova, et al. "Characterization of two safe Enterococcus strains producing enterocins isolated from Egyptian dairy products." Beneficial Microbes 2, no. 1 (2011): 15–27. http://dx.doi.org/10.3920/bm2011.0001.

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Five bacterial cocci isolates were selected from a wide pool of 503 isolates collected from traditional Egyptian dairy products on the basis of their inhibitory activities against Lactobacillus brevis F145, Lactobacillus bulgaricus 340, Enterococcus faecium HKLHS, Listeria ivanovii ATCC, Listeria innocua CIP 80.11 and Listeria monocytogenes EGDe 107776. These 5 isolates were identified as E. faecium TX1330 and E. faecium E980 by 16S rDNA amplification and sequencing. The antibacterial activity of the two strains was not affected by treatment of the cell free culture supernatant with catalase b

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MOTLAGH, ALI M., MONTY C. JOHNSON, and BIBEK RAY. "Viability Loss of Foodborne Pathogens by Starter Culture Metabolites." Journal of Food Protection 54, no. 11 (1991): 873–78. http://dx.doi.org/10.4315/0362-028x-54.11.873.

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Antibacterial metabolites produced by starter culture bacteria were tested for inhibitory properties against foodborne pathogens capable of growing in foods at refrigeration temperature. Three culture preparations containing the bacteriocins pediocin AcH, nisin, and sakacin A produced by Pediococcus acidilactici H, Lactococcus lactis ssp. lactis DL 16, and Lactobacillus sake 706, respectively, were studied in addition to four commercial preparations: Nisaplin (similar to nisin), Na-lactate, diacetyl and Microgard. All bacteriocin preparations were bactericidal to the Listeria strains tested in

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ALMEIDA, TEREZA, ANDREIA BRANDÃO, ESTEFANÍA MUÑOZ-ATIENZA, et al. "Identification of Bacteriocin Genes in Enterococci Isolated from Game Animals and Saltwater Fish." Journal of Food Protection 74, no. 8 (2011): 1252–60. http://dx.doi.org/10.4315/0362-028x.jfp-11-016.

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Bacteriocins produced by enterococci, referred to as enterocins, possess great interest for their potential use as biopreservatives in food and feed, as well as alternative antimicrobials in humans and animals. In this context, the aim of the present study was to determine the antimicrobial activity and the presence of bacteriocin structural genes in fecal enterococcal isolates from animal origins. Evaluation of the direct antimicrobial activity of 253 isolates from wild boars (Sus scrofa, n = 69), mullets (Liza ramada, n = 117), and partridges (Perdix perdix, n = 67) against eight indicator b

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Williams, D. Ross, and Panagiotis Chanos. "Application of anti-listerial bacteriocins: monitoring enterocin expression by multiplex relative reverse transcription–PCR." Biochemical Society Transactions 40, no. 6 (2012): 1544–48. http://dx.doi.org/10.1042/bst20120191.

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Listeriosis is a deadly food-borne disease, and its incidence may be limited through the biotechnological exploitation of a number of anti-listerial biocontrol agents. The most widely used of these agents are bacteriocins and the Class II enterocins are characterized by their activity against Listeria. Enterocins are primarily produced by enterococci, particularly Enterococcus faecium and many strains have been described, often encoding multiple bacteriocins. The use of these strains in food will require that they are free of virulence functions and that they exhibit a high level expression of

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van SCHAIK, WILLEM, CORMAC G. M. GAHAN, and COLIN HILL. "Acid-Adapted Listeria monocytogenes Displays Enhanced Tolerance against the Lantibiotics Nisin and Lacticin 3147." Journal of Food Protection 62, no. 5 (1999): 536–40. http://dx.doi.org/10.4315/0362-028x-62.5.536.

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Log-phase Listeria monocytogenes cells become tolerant to a variety of environmental stresses following acid adaptation at pH 5.5. We demonstrated that adapted cells also exhibit increased tolerance to nisin and, to a lesser extent, lacticin 3147. At nisin concentrations of 100 and 200 IU/ml the survival of acid-adapted cells was approximately 10-fold greater than nonadapted cells. However, acid adaptation had only a moderate effect on the tolerance of L. monocytogenes to lacticin 3147, a phenomenon that possibly reflects the distinct mode of action of this bacteriocin. Analysis of the fatty a

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Niederhäusern, Simona de, Stefania Camellini, Carla Sabia, Ramona Iseppi, Moreno Bondi, and Patrizia Messi. "Antilisterial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Dairy Products." Foods 9, no. 12 (2020): 1757. http://dx.doi.org/10.3390/foods9121757.

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Sixty-nine Lactic Acid Bacteria (LAB) and bifidobacteria were isolated and identified from Italian dairy products (raw milk, cream, butter, soft cheese and yoghurt) to find new antimicrobial compounds to use as food bio-preservatives. All the isolates were preliminarily screened by the deferred antagonism method for bacteriocin production. Afterwards, to evaluate the release of bacteriocin in liquid medium, the Cell-Free Supernatant Fluid (CFSF) of the best producers was tested by agar well diffusion assay. The study allowed the selection of three bacteriocin producing strains (Enterococcus fa

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Guyonnet, D., C. Fremaux, Y. Cenatiempo, and J. M. Berjeaud. "Method for Rapid Purification of Class IIa Bacteriocins and Comparison of Their Activities." Applied and Environmental Microbiology 66, no. 4 (2000): 1744–48. http://dx.doi.org/10.1128/aem.66.4.1744-1748.2000.

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ABSTRACT A three-step method was developed for the purification of mesentericin Y105 (60% yield) from the culture supernatant ofLeuconostoc mesenteroides Y105. The same procedure was successfully applied to the purification of five other anti-Listeria bacteriocins identified by mass spectrometry. Specific activities of the purified bacteriocins were compared.

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Tymoszewska, Aleksandra, Piotr Walczak, and Tamara Aleksandrzak-Piekarczyk. "BacSJ—Another Bacteriocin with Distinct Spectrum of Activity that Targets Man-PTS." International Journal of Molecular Sciences 21, no. 21 (2020): 7860. http://dx.doi.org/10.3390/ijms21217860.

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Lactic acid bacteria produce diverse antimicrobial peptides called bacteriocins. Most bacteriocins target sensitive bacteria by binding to specific receptors. Although a plethora of bacteriocins have been identified, for only a few of them the receptors they recognize are known. Here, we identified permease IIC and surface protein IID, two membrane subunits of the mannose-specific quaternary phosphotransferase system (Man-PTS), as a receptor for BacSJ, a subclass IId bacteriocin produced by Lactobacillus paracasei subsp. paracasei BGSJ2-8. BacSJ shares 45% identity with another Man-PTS binding

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., Divya, J. R. Xavier, Natarajan Gopalan, and K. V. Ramana. "Immobilization of lactic acid bacteria and application of bacteriocin for preservation of fruit juices and bacteriocin production." Defence Life Science Journal 2, no. 2 (2017): 231. http://dx.doi.org/10.14429/dlsj.2.11361.

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<p>Lactic acid bacteria are generally recognized as safe (GRAS) organisms producingbacteriocins that help in inhibiting foodborne pathogens. However, its narrow spectrum activity is a major limitation for food applications. Thus, a combination of different methods were attemptedto broaden the antimicrobial spectrum of bacteriocins produced using lactic acid bacteria. Initially, the antimicrobial activity of bacteriocin from various combinations of mixed lactic acid bacteria and single culture were determined after 56 hours at 35ºC to select the desirable combination with maximum antimicr

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Escamilla-Martínez, E. E., Y. M. Álvarez Cisneros, F. J. Fernández, M. Quirasco-Baruch, and E. Ponce-Alquicira. "Identification of Structural and Immunity Genes of a Class IIb Bacteriocin Encoded in the Enterocin A Operon of Enterococcus faecium Strain MXVK29." Journal of Food Protection 80, no. 11 (2017): 1851–56. http://dx.doi.org/10.4315/0362-028x.jfp-17-039.

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ABSTRACT The Enterococcus faecium strain MXVK29, isolated from fermented sausages, produces a bacteriocin with a molecular mass of 3.5 kDa that belongs to the class of enterocins II.1, according to the terminal amino acid sequence, and has been identified as enterocin A. This bacteriocin is active against selected strains of Listeria, Staphylococcus, Pediococcus, and Enterococcus. In this study, we identified the genes adjacent to the structural gene for this bacteriocin, such as the immunity gene (entI) and the inducer gene (entF). Accessory genes for this bacteriocin, such as entK, entR, and

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Katla, T., K. Naterstad, M. Vancanneyt, J. Swings, and L. Axelsson. "Differences in Susceptibility of Listeria monocytogenes Strains to Sakacin P, Sakacin A, Pediocin PA-1, and Nisin." Applied and Environmental Microbiology 69, no. 8 (2003): 4431–37. http://dx.doi.org/10.1128/aem.69.8.4431-4437.2003.

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ABSTRACT Two hundred strains of Listeria monocytogenes collected from food and the food industry were analyzed for susceptibility to the class IIa bacteriocins sakacin P, sakacin A, and pediocin PA-1 and the class I bacteriocin nisin. The individual 50% inhibitory concentrations (IC50) were determined in a microtiter assay and expressed in nanograms per milliliter. The IC50 of sakacin P ranged from 0.01 to 0.61 ng ml−1. The corresponding values for pediocin PA-1, sakacin A, and nisin were 0.10 to 7.34, 0.16 to 44.2, and 2.2 to 781 ng ml−1, respectively. The use of a large number of strains and

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KIM, MI-HEE, YOON-JUNG KONG, HONG BAEK, and HYUNG-HWAN HYUN. "Production, Purification, and Characterization of Micrococcin GO5, a Bacteriocin Produced by Micrococcus sp. GO5 Isolated from Kimchi." Journal of Food Protection 68, no. 1 (2005): 157–63. http://dx.doi.org/10.4315/0362-028x-68.1.157.

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Strain GO5, a bacteriocin-producing bacterium, was isolated from green onion kimchi and identified as Micrococcus sp. The bacteriocin, micrococcin GO5, displayed a broad spectrum of inhibitory activity against a variety of pathogenic and nonpathogenic microorganisms, as tested by the spot-on-lawn method; its activity spectrum was almost identical to that of nisin. Micrococcin GO5 was inactivated by trypsin (whereas nisin was not) and was completely stable at 100°C for 30 min and in the pH range of 2.0 to 7.0. Micrococcin GO5 exhibited a typical mode of bactericidal activity against Micrococcus

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CHEN, LIN, QING GU, PING LI, YANJUN LI, DAFENG SONG, and JIN YANG. "Purification and Characterization of Plantaricin ZJ316, a Novel Bacteriocin against Listeria monocytogenes from Lactobacillus plantarum ZJ316." Journal of Food Protection 81, no. 12 (2018): 1929–35. http://dx.doi.org/10.4315/0362-028x.jfp-18-306.

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ABSTRACT Bacteriocins are known to be natural preservatives, which are becoming increasingly necessary in many types of food to control the proliferation of pathogenic bacteria. In this study, a novel bacteriocin produced by Lactobacillus plantarum ZJ316, called plantaricin ZJ316, was purified by ammonium sulfate precipitation, gel chromatography, and high-performance liquid chromatography. By mass spectrometry, the molecular mass of plantaricin ZJ316 was determined to be 2,366.06 Da. No homologous sequences were found in databases based on comparisons with the N-terminal amino acid sequencing

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Eijsink, Vincent G. H., Marianne Skeie, P. Hans Middelhoven, May Bente Brurberg, and Ingolf F. Nes. "Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria." Applied and Environmental Microbiology 64, no. 9 (1998): 3275–81. http://dx.doi.org/10.1128/aem.64.9.3275-3281.1998.

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ABSTRACT Four class IIa bacteriocins (pediocin PA-1, enterocin A, sakacin P, and curvacin A) were purified to homogeneity and tested for activity toward a variety of indicator strains. Pediocin PA-1 and enterocin A inhibited more strains and had generally lower MICs than sakacin P and curvacin A. The antagonistic activity of pediocin-PA1 and enterocin A was much more sensitive to reduction of disulfide bonds than the antagonistic activity of sakacin P and curvacin A, suggesting that an extra disulfide bond that is present in the former two may contribute to their high levels of activity. The f

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Vadyvaloo, Viveka, Jacky L. Snoep, John W. Hastings, and Marina Rautenbach. "Physiological implications of class IIa bacteriocin resistance in Listeria monocytogenes strains." Microbiology 150, no. 2 (2004): 335–40. http://dx.doi.org/10.1099/mic.0.26731-0.

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High-level resistance to class IIa bacteriocins has been directly associated with the absent EIIABMan (MptA) subunit of the mannose-specific phosphoenolpyruvate-dependent phosphotransferase system (PTS) () in Listeria monocytogenes strains. Class IIa bacteriocin-resistant strains used in this study were a spontaneous resistant, L. monocytogenes B73-MR1, and a defined mutant, L. monocytogenes EGDe-mptA. Both strains were previously reported to have the EIIABMan PTS component missing. This study shows that these class IIa bacteriocin-resistant strains have significantly decreased specific growth

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Martin-Visscher, Leah A., Marco J. van Belkum, Sylvie Garneau-Tsodikova, et al. "Isolation and Characterization of Carnocyclin A, a Novel Circular Bacteriocin Produced by Carnobacterium maltaromaticum UAL307." Applied and Environmental Microbiology 74, no. 15 (2008): 4756–63. http://dx.doi.org/10.1128/aem.00817-08.

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ABSTRACT Carnobacterium maltaromaticum UAL307, isolated from fresh pork, exhibits potent activity against a number of gram-positive organisms, including numerous Listeria species. Three bacteriocins were isolated from culture supernatant, and using matrix-assisted laser desorption ionization-time of flight mass spectrometry and Edman sequencing, two of these bacteriocins were identified as piscicolin 126 and carnobacteriocin BM1, both of which have previously been described. The remaining bacteriocin, with a molecular mass of 5,862 Da, could not be sequenced by traditional methods, suggesting

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Vafadoost, R., F. B. Elegado, D. Aghajani, and M. T. M. Perez. "Production of Bacteriocin by Various Strains of Pediococcus acidilacti during Batch Fermentation and Identification of the Pediocin Structural Genes." Biotekhnologiya 37, no. 4 (2021): 20–31. http://dx.doi.org/10.21519/0234-2758-2021-37-4-20-31.

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Bacteriocins are antimicrobial peptides produced by certain bacteria that can be alternatives to traditional antibiotics. This study aimed at evaluating large-scale bacteriocin production by the Pediococcus acidilactici strains in batch fermentation and to analyze the pediocin structural gene (papA) by bioinformatic methods. The fermentation using bacterial strains was carried out in Sartorius Biostat A-Plus Bioreactor, and the bacteriocin production was tested on Listeria innocua as a result of 24 h fermentation. The pediocin structural gene papA was amplified, and the amplicons of each strai

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Kjos, Morten, Zhian Salehian, Ingolf F. Nes, and Dzung B. Diep. "An Extracellular Loop of the Mannose Phosphotransferase System Component IIC Is Responsible for Specific Targeting by Class IIa Bacteriocins." Journal of Bacteriology 192, no. 22 (2010): 5906–13. http://dx.doi.org/10.1128/jb.00777-10.

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ABSTRACT Class IIa bacteriocins target a phylogenetically defined subgroup of mannose-phosphotransferase systems (man-PTS) on sensitive cells. By the use of man-PTS genes of the sensitive Listeria monocytogenes (mpt) and the nonsensitive Lactococcus lactis (ptn) species to rationally design a series of man-PTS chimeras and site-directed mutations, we identified an extracellular loop of the membrane-located protein MptC that was responsible for specific target recognition by the class IIa bacteriocins.

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Tarelli, G. Torri, D. Carminati, and G. Giraffa. "Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci." Food Microbiology 11, no. 3 (1994): 243–52. http://dx.doi.org/10.1006/fmic.1994.1027.

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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 (2014): 54–60. http://dx.doi.org/10.17221/505/2012-cjfs.

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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. monocytoge

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Gulahmedov, S. G., N. F. Huseynova, N. A. Abdullaeva та A. A. Kuliev. "Влияние лецитина и казеина на спектр антимикробной активности бактериоцинов молочнокислых бактерий, изолированных из азербайджанских сыров". Visnyk of Dnipropetrovsk University. Biology, medicine 2, № 1 (2011): 31–34. http://dx.doi.org/10.15421/021105.

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The influence of lecithin and casein on the antimicrobial activities of bacteriocins isolated from Lactobacillus paracasei spp. paracasei BN ATS 8w, Enterococcus faecium А5 andLactobacillus rhamnosus FAZ 16mstrains was studied. Lactobacillus bulgaricus 340, Listeria innocua СIP 80.11, Escherichia coli ATCC 23355, Enterococcus faecalis ATCC 1.144 were used as target organisms. Used concentrations of lecithin and casein – 0.1 % and 1–5 g/L respectively – were antagonistic to the bacteriocins. These substances are constituents of most fermented products.

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FARBER, J. M. "Current Research on Listeria monocytogenes in Foods: an Overview." Journal of Food Protection 56, no. 7 (1993): 640–43. http://dx.doi.org/10.4315/0362-028x-56.7.640.

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Listeria monocytogenes is well-recognized as a foodborne pathogen. Two aspects of its control in foods are improvement in analytical methods and, secondly, the development of new methods to control its growth in foods. Much progress has been made since 1985 in developing both conventional and rapid methods for detecting L. monocytogenes in foods. When using conventional methodology it is readily acknowledged that the use of two methods, rather than one, will increase the recovery rates of the organism from naturally contaminated foods. Some of the newer rapid methods will be specifically targe

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GIRAFFA, GIORGIO, DOMENICO CARMINATI, and ERASMO NEVIANI. "Enterococci Isolated from Dairy Products: A Review of Risks and Potential Technological Use." Journal of Food Protection 60, no. 6 (1997): 732–38. http://dx.doi.org/10.4315/0362-028x-60.6.732.

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Enterococci are ubiquitous bacteria which frequently occur in large numbers in dairy and other food products. Although they share a number of biotechnological traits (e.g., bacteriocin production, probiotic characteristics, usefulness in dairy technology), there is no consensus on whether enterococci pose a threat as foodborne pathogens, The potential pathogenicity of lactic acid bacteria (LAB), including enterococci, in human clinical infections and their association with endocarditis have recently become a matter of controversy, in spite of the fact that foods containing enterococci have a l

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LEROY, FRÉDÉRIC, KRISTOFF LIEVENS, and LUC DE VUYST. "Interactions of Meat-Associated Bacteriocin-Producing Lactobacilli with Listeria innocua under Stringent Sausage Fermentation Conditions." Journal of Food Protection 68, no. 10 (2005): 2078–84. http://dx.doi.org/10.4315/0362-028x-68.10.2078.

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The kinetics of the antilisterial effect of meat-associated lactobacilli on Listeria innocua LMG 13568 were investigated during laboratory batch fermentations. During these fermentations, which were performed in a liquid meat simulation medium, a combination of process factors typical for European-style sausage fermentations was applied, such as a temperature of 20°C and a representative pH and salting profile. Two bacteriocin-producing sausage isolates (Lactobacillus sakei CTC 494 and Lactobacillus curvatus LTH 1174), which have already proven efficacy in sausage trials, and one nonbacterioci

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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 (1995): 832–41. http://dx.doi.org/10.1139/m95-114.

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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, Staphylococc

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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 (2020): 135–49. http://dx.doi.org/10.15567/mljekarstvo.2020.0301.

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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

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