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Artykuły w czasopismach na temat „Bacteriocins”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

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

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Bacteriocins are bacterially synthesized ribosomal antimicrobial peptides which hinder the growth of closely related or unrelated bacterial species. They are often compared to antibiotics due to their significant bactericidal properties. Reports suggest that almost all bacteria synthesize bacteriocins as a part of their innate immunity. Bacteriocin production is dependent on a number of process variables such as aeration, pH, temperature and the type of carbon and nitrogen source used. Bacteriocin applications are primarily focused on food preservation. However, resistance to conventional anti

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OUMER, A., S. GARDE, P. GAYA, M. MEDINA, and M. NUÑEZ. "The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria." Journal of Food Protection 64, no. 1 (2001): 81–86. http://dx.doi.org/10.4315/0362-028x-64.1.81.

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The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities o

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3

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

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

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

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

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5

Vogel, Verena, and Barbara Spellerberg. "Bacteriocin Production by Beta-Hemolytic Streptococci." Pathogens 10, no. 7 (2021): 867. http://dx.doi.org/10.3390/pathogens10070867.

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Beta-hemolytic streptococci cause a variety of infectious diseases associated with high morbidity and mortality. A key factor for successful infection is host colonization, which can be difficult in a multispecies environment. Secreting bacteriocins can be beneficial during this process. Bacteriocins are small, ribosomally produced, antimicrobial peptides produced by bacteria to inhibit the growth of other, typically closely related, bacteria. In this systematic review, bacteriocin production and regulation of beta-hemolytic streptococci was surveyed. While Streptococcus pyogenes produces eigh

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6

Zhang, Tingting, Yu Zhang, Lin Li, et al. "Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria." Fermentation 8, no. 5 (2022): 217. http://dx.doi.org/10.3390/fermentation8050217.

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Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive posttranslational modification. In lactic acid bacteria (LAB), class II bacteriocins are widely distributed, and some of them have been successfully applied as food preservatives or antibiotic alternatives. Class II bacteriocins can be further divided into four subcategories. In the same subcategory, variations were observed in terms of amino acid identit

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7

Kaya, Halil İbrahim. "Isolation and Identification of Bacteriocin Producers from Bayburt Local Fermented Dairy and Characterization of Bacteriocins." Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 8, no. 3 (2025): 1453–63. https://doi.org/10.47495/okufbed.1530052.

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Lactic acid bacteria (LAB) have antimicrobial activity due to their bacteriocin production. Using bacteriocins in the production of foods has considerable contributions to improving food safety and extending shelf life. One of the essential characteristics of bacteriocins is that they have structural variations according to the variety of producers and, accordingly, they have different antimicrobial activity spectrums. Therefore, new bacteriocins still need to be investigated and characterized. In this study, bacteriocin-producing LAB were isolated from local fermented dairy of Bayburt and the

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8

Todorov, Svetoslav Dimitrov, Igor Popov, Richard Weeks, and Michael Leonidas Chikindas. "Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns." Foods 11, no. 19 (2022): 3145. http://dx.doi.org/10.3390/foods11193145.

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This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacte

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9

Teber, Rabeb, and Shuichi Asakawa. "In Silico Screening of Bacteriocin Gene Clusters within a Set of Marine Bacillota Genomes." International Journal of Molecular Sciences 25, no. 5 (2024): 2566. http://dx.doi.org/10.3390/ijms25052566.

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Due to their potential application as an alternative to antibiotics, bacteriocins, which are ribosomally synthesized antimicrobial peptides produced by bacteria, have received much attention in recent years. To identify bacteriocins within marine bacteria, most of the studies employed a culture-based method, which is more time-consuming than the in silico approach. For that, the aim of this study was to identify potential bacteriocin gene clusters and their potential producers in 51 marine Bacillota (formerly Firmicutes) genomes, using BAGEL4, a bacteriocin genome mining tool. As a result, we

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10

Zimina, Maria, Olga Babich, Alexander Prosekov, et al. "Overview of Global Trends in Classification, Methods of Preparation and Application of Bacteriocins." Antibiotics 9, no. 9 (2020): 553. http://dx.doi.org/10.3390/antibiotics9090553.

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

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11

Hassan, Mahreen Ul, Hina Nayab, Tayyab Ur Rehman, et al. "Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens." BioMed Research International 2020 (September 12, 2020): 1–10. http://dx.doi.org/10.1155/2020/8281623.

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Lactic acid bacteria (LAB) are widely known for their probiotic activities for centuries. These bacteria synthesise some secretory proteinaceous toxins, bacteriocins, which help destroy similar or interrelated bacterial strains. This study was aimed at characterising bacteriocins extracted from Lactobacillus spp. found in yoghurt and assessing their bactericidal effect on foodborne bacteria. Twelve isolated Lactobacillus spp. were examined to produce bacteriocins by the organic solvent extraction method. Bacteriocins produced by two of these strains, Lactobacillus helveticus (BLh) and Lactobac

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12

Masuda, Y., T. Zendo, and K. Sonomoto. "New type non-lantibiotic bacteriocins: circular and leaderless bacteriocins." Beneficial Microbes 3, no. 1 (2012): 3–12. http://dx.doi.org/10.3920/bm2011.0047.

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Bacteriocins are antimicrobial peptides that are ribosomally synthesised by bacteria. Bacteriocins produced by Gram-positive bacteria, including lactic acid bacteria, are under focus as the next generation of safe natural biopreservatives and as therapeutic alternatives to antibiotics. Recently, two novel types of non-lantibiotic class II bacteriocins have been reported with unique characteristics in their structure and biosynthesis mechanism. One is a circular bacteriocin that contains a head-to-tail structure in the mature form, and the other is a leaderless bacteriocin without an N-terminal

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13

Al-Haddad, Ahmed Mohammed, Wedad Mohammed Al-Haik, Yasser Mansour Matran, and Ibrahim Mohammed Bawazir. "Antimicrobial activity of Lactobacillus acidophilus bacteriocin against clinical isolates." IP International Journal of Medical Microbiology and Tropical Diseases 9, no. 3 (2023): 182–88. http://dx.doi.org/10.18231/j.ijmmtd.2023.035.

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Lactic acid bacteria serve as important human probiotics, as they can produce bacteriocins from different dairy sources, and the antimicrobial activity of their bacteriocins have been documented in the scientific field. This study aimed to assess the antimicrobial activities of bacteriocin obtained from different dairy sources. An experimental analytical design was used to isolate species on de Man, Rogosa and Sharpe Media, and identify them phenotypically and evaluated their bacteriocin's antimicrobial activity against four clinical isolates. SPSS Version 22 was used for Statistical purposes.

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Samson Baranzan Wayah, Atika Abubakar-Garba Faila, Peter Ojodale Adejo, Mariya Abubakar Balarabe, and Zaharaddeen Abdullahi. "Harnessing the Potential of Bacteriocin in the Treatment of Typhoid Fever and Cholera: A Systematic Review." Ibom Medical Journal 18, no. 2 (2025): 249–60. https://doi.org/10.61386/imj.v18i2.660.

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Background: Typhoid fever kills 135,000 to 230,000 people every year and affects an estimated 11–21 million people globally. About 95,000 people die annually from cholera, and an additional 2.86 million get infected. Bacteriocins have been reported to inhibit the growth of various pathogens such as Salmonella typhi and Vibrio cholerae. Objective: The aim of the study was to identify bacteriocins having potential in treating typhoid fever and cholera. Methods: The techniques utilized in this study adhere to the recommended reporting items for systematic reviews and meta-analysis (PRISMA) framew

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15

Wang, Yu, Nan Shang, Yueying Huang, Boya Gao, and Pinglan Li. "The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges." International Journal of Molecular Sciences 25, no. 11 (2024): 5791. http://dx.doi.org/10.3390/ijms25115791.

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Class IIa bacteriocins produced in lactic acid bacteria are short cationic peptides with antimicrobial activity. In the search for new biopreservation agents, class IIa bacteriocins are considered to be the best potential candidates, not only due to their large abundance but also because of their high biological activity and excellent thermal stability. However, regulated by the biosynthetic regulatory system, the natural class IIa bacteriocin yield is low, and the extraction process is complicated. The biotechnological production of class IIa bacteriocins in various cell factories has been at

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16

Manoharan, Manovina, and Thamarai Selvi Balasubramaniam. "An Extensive Review on Production, Purification, and Bioactive Application of Different Classes of Bacteriocin." Journal of Tropical Biodiversity and Biotechnology 7, no. 3 (2022): 72735. http://dx.doi.org/10.22146/jtbb.72735.

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Lactic Acid Bacteria (LAB) synthesize various metabolites during their growth phase and are Generally Recognized as Safe (GRAS) and Qualified Presumption of Safety (QPS). Ribosomally synthesized Antimicrobial Peptides (AMP) or Bacteriocins from the genera of Lactic Acid Bacteria and other prokaryotic genera are cationic, heat-stable, amphiphilic and the membrane permeabilizing peptides built with an excess amount of lysyl and arginyl residues. Antimicrobial compounds produced by LAB depend on the physical and biological conditions of microbial culture. Different classes of bacteriocin are pr

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Pérez-Ramos, Adrián, Désiré Madi-Moussa, Françoise Coucheney, and Djamel Drider. "Current Knowledge of the Mode of Action and Immunity Mechanisms of LAB-Bacteriocins." Microorganisms 9, no. 10 (2021): 2107. http://dx.doi.org/10.3390/microorganisms9102107.

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Bacteriocins produced by lactic acid bacteria (LAB-bacteriocins) may serve as alternatives for aging antibiotics. LAB-bacteriocins can be used alone, or in some cases as potentiating agents to treat bacterial infections. This approach could meet the different calls and politics, which aim to reduce the use of traditional antibiotics and develop novel therapeutic options. Considering the clinical applications of LAB-bacteriocins as a reasonable and desirable therapeutic approach, it is therefore important to assess the advances achieved in understanding their modes of action, and the resistance

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Inglis, R. Fredrik, Alex R. Hall, and Angus Buckling. "The role of ‘soaking’ in spiteful toxin production in Pseudomonas aeruginosa." Biology Letters 9, no. 1 (2013): 20120569. http://dx.doi.org/10.1098/rsbl.2012.0569.

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The ubiquitous production of antibacterial toxins, such as bacteriocins, is an ecologically significant class of interbacterial interactions that have primarily evolved through their indirect fitness benefits to the producer. Bacteria release bacteriocins into the environment at a cost to individual cell, but individual bacteriocin-producing cells are unlikely to gain any direct benefit from their own toxin; indeed, cell lysis is required in many species. There is a growing body of research describing the ecological conditions that can favour the evolution of bacteriocin production. However, a

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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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OLADIPO, IYABO C., ABIODUN I. SANNI, WRITACHIT CHAKRABORTY, et al. "Bioprotective Potential of Bacteriocinogenic Enterococcus gallinarum Strains Isolated from Some Nigerian Fermented Foods, and of their Bacteriocins." Polish Journal of Microbiology 63, no. 4 (2014): 415–22. http://dx.doi.org/10.33073/pjm-2014-056.

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Enterococcus gallinarum strains isolated from some Nigerian fermented foods were found to produce bacteriocins. The bacteriocins had a broad spectrum of activity against both Gram-positive and negative bacteria. The effects of the bacteriocins and bacteriocinogenic organ- isms on Staphylococcus aureus infections in rats were evaluated. Sprague-Dawley rats were infected with S. aureus MTCC 737 and treated with E. gallinarum T71 and different concentrations of the bacteriocins from E. gallinarum W211 and T71. Staphylococcus aureus infection caused significant upregulation of aspartate aminotrans

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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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Demirgül, Furkan, Halil İbrahim Kaya, Redife Aslıhan Ucar, Naciye Afranur Mitaf, and Ömer Şimşek. "Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions." Fermentation 11, no. 3 (2025): 142. https://doi.org/10.3390/fermentation11030142.

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Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to their antibacterial effects against foodborne pathogens and spoilage bacteria. However, recent advancements have unveiled their expanding potential beyond food applications, with increasing evidence of their efficacy against clinically significant pathogenic bacteria, biofilm formation, viral infections, and even cancer. These emerging discoveries have continuously added new layers to the application of bacteriocins, extending their relevance from food preserv

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Feliatra, Feli, Zainal Abidin Muchlisin, Hiwan Yuda Teruna, Widya Rahmi Utamy, Nursyirwani Nursyirwani, and Andi Dahliaty. "Potential of bacteriocins produced by probiotic bacteria isolated from tiger shrimp and prawns as antibacterial to Vibrio, Pseudomonas, and Aeromonas species on fish." F1000Research 7 (March 29, 2018): 415. http://dx.doi.org/10.12688/f1000research.13958.1.

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Backgrounds: Bacteriocin has been used widely in industry as a biopreservative agent. The objective of the present study was to investigate the potency of Bacteriocin isolated from tiger prawnPenaeus monodonand freshwater shrimpMacrobrachium rosenbergiias an anti-bacterial on fish.Methods: A total of ten candidates of probiotic bacteria consisted of five isolates from tiger shrimps (H1, H2, H3, H4, H5) and five isolates from freshwater prawns (W1, W2, W3, W4, W5) were evaluated. Bacteriocin wasBacteriocin was produced by centrifugation at a speed of 150 rpm and at 37 °C for 24 hours. The bacte

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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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Bonini, Marcel, Antonio Carlos Maringoni, and Julio Rodrigues Neto. "Characterization of Xanthomonas spp. strains by bacteriocins." Summa Phytopathologica 33, no. 1 (2007): 24–29. http://dx.doi.org/10.1590/s0100-54052007000100003.

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Twenty-five strains of Xanthomonas axonopodis pv. citri and 14 strains of Xanthomonas spp. were tested for bacteriocin production. X. axonopodis pv. passiflorae strains were sensitive to the bacteriocins produced by the 25 X. axonopodis pv. citri strains evaluated in this study while strains of X. axonopodis pv. manihotis and X. campestris pv. campestris showed variable sensitivity. Only five of the 25 X. axonopodis pv. citri strains were not inhibited by the bacteriocins produced by the two X. axonopodis pv. passiflorae strains. The bacteriocins produced by the Xanthomonas axonopodis pv. citr

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MURINDA, S. E., K. A. RASHID, and R. F. ROBERTS. "In Vitro Assessment of the Cytotoxicity of Nisin, Pediocin, and Selected Colicins on Simian Virus 40–Transfected Human Colon and Vero Monkey Kidney Cells with Trypan Blue Staining Viability Assays." Journal of Food Protection 66, no. 5 (2003): 847–53. http://dx.doi.org/10.4315/0362-028x-66.5.847.

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Gram-positive bacterial bacteriocins (nisin and pediocin) and gram-negative bacterial bacteriocins (colicins [Col] E1, E3, E6, E7, and K) were evaluated for cytotoxicity against cultured simian virus 40–transfected human colon (SV40-HC) and Vero monkey kidney (Vero) cells. Bacteriocin-treated cells were assessed for viability by trypan blue staining. Monolayers of SV40-HC and Vero cells were cultured in tissue culture plates (35°C, 10% CO2 in humidified air) with the use of Dulbecco's modified Eagle's medium supplemented with 10% (vol/vol) calf serum. Actively growing cells in the log phase (c

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Shakya, Poonam, Anju Nayak, Ajay Rai, R. P. Singh, and Akshay Garg. "Bacteriocins: Promising Natural Antimicrobials." Research Journal of Biotechnology 20, no. 7 (2025): 222–36. https://doi.org/10.25303/207rjbt2220236.

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Bacteriocins are multifunctional, ribosomally produced proteinaceous substances with pronounced antimicrobial activities at certain concentrations25. They are proteinaceous toxins produced by bacteria and certain members of archaea to inhibit the growth of similar or closely related bacterial strains15. These molecules have antimicrobial activity against pathogenic and deteriorating bacteria, justifying their biotechnological potential. If the bacteriocins produced by a bacterium inhibit other bacteria belonging to the same species, they are generally considered to be narrow spectrum bacterioc

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Vaughan, Anne, Vincent G. H. Eijsink, and Douwe van Sinderen. "Functional Characterization of a Composite Bacteriocin Locus from Malt Isolate Lactobacillus sakei 5." Applied and Environmental Microbiology 69, no. 12 (2003): 7194–203. http://dx.doi.org/10.1128/aem.69.12.7194-7203.2003.

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ABSTRACT Lactobacillus sakei 5, isolated from malted barley, produces three bacteriocins. Genetic and functional analysis of the purified bacteriocins showed that this strain produces a plasmid-encoded bacteriocin that is identical to sakacin P, as well as two novel, chromosomally encoded bacteriocins, which were designated sakacin T and sakacin X. The structural genes specifying sakacin T and sakacin X are part of the sakacin TX locus, which consists of two adjacent but divergently oriented gene clusters. The first gene cluster includes stxP, stxR, stxK, and stxT, which, based on functional a

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Penfold, Christopher N., Daniel Walker, and Colin Kleanthous. "How Bugs Kill Bugs: Progress and Challenges in Bacteriocin Research." Biochemical Society Transactions 40, no. 6 (2012): 1433–37. http://dx.doi.org/10.1042/bst20120253.

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A Biochemical Society Focused Meeting on bacteriocins was held at the University of Nottingham on 16–18 July 2012 to mark the retirement of Professor Richard James and honour a scientific career of more than 30 years devoted to an understanding of the biology of colicins, bacteriocins produced by Escherichia coli. This meeting was the third leg of a triumvirate of symposia that included meetings at the Île de Bendor, France, in 1991 and the University of East Anglia, Norwich, U.K., in 1998, focused on bringing together leading experts in basic and applied bacteriocin research. The symposium wh

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Venter, Alexandra P., Sunny Twelker, Ivan J. Oresnik, and Michael F. Hynes. "Analysis of the genetic region encoding a novel rhizobiocin fromRhizobium leguminosarumbv.viciaestrain 306." Canadian Journal of Microbiology 47, no. 6 (2001): 495–502. http://dx.doi.org/10.1139/w01-043.

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Cross-testing of a number of strains of Rhizobium leguminosarum for bacteriocin production revealed that strain 306 produced at least two distinct bacteriocins. Further analysis involving plasmid transfer to Agrobacterium and other hosts demonstrated that there were bacteriocin determinants on plasmids pRle306b and pRle306c, as well as a third bacteriocin. The bacteriocin encoded by pRle306b was indistinguishable from the bacteriocin encoded by strain 248, whereas the bacteriocin encoded by plasmid pRle306c had a distinctive spectrum of activity against susceptible strains, as well as differen

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Bara, Jeffrey J., Zachary Matson, and Susanna K. Remold. "Life in the cystic fibrosis upper respiratory tract influences competitive ability of the opportunistic pathogen Pseudomonas aeruginosa." Royal Society Open Science 5, no. 9 (2018): 180623. http://dx.doi.org/10.1098/rsos.180623.

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Understanding characteristic differences between host-associated and free-living opportunistic pathogens can provide insight into the fundamental requirements for success after dispersal to the host environment, and more generally into the ecological and evolutionary processes by which populations respond to simultaneous selection on complex interacting traits. We examined how cystic fibrosis (CF)-associated and environmental isolates of the opportunistic pathogen Pseudomonas aeruginosa differ in the production of an ecologically important class of proteinaceous toxins known as bacteriocins, a

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Gordon, David M., and Claire L. O'Brien. "Bacteriocin diversity and the frequency of multiple bacteriocin production in Escherichia coli." Microbiology 152, no. 11 (2006): 3239–44. http://dx.doi.org/10.1099/mic.0.28690-0.

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A collection of 266 faecal isolates of Escherichia coli from humans was assayed for the production of mitomycin C-inducible bacteriocins and screened using a PCR-based method for the presence of eleven colicins and seven microcins. Eight different colicins were detected and all seven microcins. Of the strains examined, 38 % produced a bacteriocin, 24 % produced a colicin and 20 % produced a microcin. Of the 102 bacteriocin-producing strains, 42 % produced one type of bacteriocin, 41 % produced two, 16 % produced three and one strain was found to produce four different bacteriocins. Strains pro

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M., M. Nalwade, N. Gaikwad T., S. Shinde R., R. Nezkar S., and P. Owal S. "Review Article: Bacteriocin Production and its Application in Food and Pharmaceuticals." International Journal of Environmental & Agriculture Research 7, no. 8 (2021): 08–12. https://doi.org/10.5281/zenodo.5335995.

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Bacteriocins are ribosomal - synthesized antimicrobial peptides that inhibit the growing of pathogenic or deteriorating bacteria. Bacteriocin are a heterogenous group of bioactive bacterial peptides or proteins having variable biochemical properties. Bacteriocin is introduced to denote toxic proteins or peptide produced by any type of bacteria that is active on related bacteria but does not harm the producing cell. They are antimicrobial peptides which are ribosomally synthesized and produced by Lactic Acid Bacteria (LAB). Now days, there are various hazardous effect of chemicals. Instead of c

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Sârbu, Ionela, Tatiana Vassu, Ileana Stoica, et al. "Analysis on the antimicrobial activity of some lactic acid bacteria strains." Romanian Journal of Infectious Diseases 18, no. 2-3 (2015): 87–91. http://dx.doi.org/10.37897/rjid.2015.2-3.6.

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Objective. The main objective of this study was to select lactic acid bacteria strains with antimicrobial activity and to identify and characterize the antimicrobial compounds. Methods. In this study we tested the antimicrobial activity of 153 lactic bacteria strains by disk diffusion method against 6 microbial pathogenic strains isolated from patients with urinary and vaginal infections. Results. Antimicrobial test results revealed that most of lactic acid bacteria strains exhibited high antimicrobial activity against pathogenic microorganisms. For most of lactic bacteria strains antimicrobia

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Qiao, Xiaoni, Xiaowen Sun, Shuting Wang, et al. "Characterization of Flexusin A, a Novel Circular Bacteriocin Produced by Marine Bacterium Bacillus flexus R29-2." Marine Drugs 23, no. 3 (2025): 95. https://doi.org/10.3390/md23030095.

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Circular bacteriocins are potent antimicrobials against pathogenic Gram-positives. In searching for marine bacteriocins, an antibacterial peptide (flexusin A) was purified from the fermentation broth of marine bacterium Bacillus flexus R29-2. Genome sequencing and gene annotation revealed the chromosome contained an unknown circular bacteriocin gene cluster. Approaches including shot-gun proteomics analysis, AntiSMASH and BAGEL4 predication as well as the comprehensive sequence alignment, were then conducted, respectively, to verify the correlation of flexusin A with the gene-encoded precursor

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Teimurazov, M. G., I. M. Kovalenko, and O. E. Khokhlova. "Application of Bacteriocins in Practice, Including Microcins: the Present and the Future." Antibiot Khimioter = Antibiotics and Chemotherapy 69, no. 9-10 (2025): 71–85. https://doi.org/10.37489/0235-2990-2024-69-9-10-71-85.

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In recent decades, bacteriocins have been actively studied as antimicrobial compounds. Bacteriocins have been primarily used to preserve food, but they are currently of increasing interest as potential clinical antimicrobial agents and possible immunomodulatory agents. Infections caused by antibiotic-resistant bacteria have been declared a global public health threat. Bacteriocins represent a potential solution to this worldwide threat due to their broad- or narrow-spectrum activity against antibiotic-resistant bacteria. In particular, despite their role as natural alternatives to chemical pre

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Popović, Nikola, Katarina Veljović, Dušan Radojević, et al. "Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin." Foods 13, no. 16 (2024): 2637. http://dx.doi.org/10.3390/foods13162637.

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This study aimed to investigate the probiogenomic features of artisanal bacteriocin-producing Enterococcus faecium BGPAS1-3 and the use of the improved pMALc5HisEk expression vector for overexpressing class II bacteriocins and the application of purified bacteriocin 31 in a milk model as a preservative against L. monocytogenes. The BGPAS1-3 strain was isolated from traditional fresh soft cheese manufactured in households on a small scale in rural locations surrounding Pale Mountain City in Bosnia and Herzegovina. The whole-genome sequencing approach and bioinformatics analyses revealed that th

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Negash, Abebe Worku, and Berhanu Andualem Tsehai. "Current Applications of Bacteriocin." International Journal of Microbiology 2020 (November 3, 2020): 1–7. http://dx.doi.org/10.1155/2020/4374891.

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Bacteriocins are multifunctional, ribosomally produced, proteinaceous substances with pronounced antimicrobial activity at certain concentrations. They are produced by bacteria and certain members of archaea to inhibit the growth of similar or closely related bacterial strains. These molecules have antimicrobial activity against pathogenic and deteriorating bacteria, which justifies their biotechnological potential. They are classified into 3 major classes based on their structural and physicochemical properties: class I bacteriocin, class II bacteriocin, and class III bacteriocin. Bacteriocin

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Krishna, Lal. "THE IDENTIFICATION, PRODUCTION AND CHARACTERIZATION OF NATTOKINASE, BACTERIOCIN FROM BACTERIAL SPECIES." Bacterial Empire 2, no. 4 (2019): 91. http://dx.doi.org/10.36547/be.2019.2.4.91-95.

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The study was aimed at identification, production and characterization of nattokinase, bacteriocin from bacterial species. Nattokinase and bacteriocins finds a wide range of applications in Pharmaceutical industry, health care and medicine. Nattokinase is a highly active fibrinolytic enzyme secreted by Bacillus subtilis and bacteriocins are proteinaceous toxins produced by Lactobacillus to inhibit the growth of closely related bacterial strains. Bacillus subtilis and Lactobacillus isolates shown positive results to microscopic, biochemical analysis. The nattokinase and bacteriocins were produc

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Ishibashi, Naoki, Kohei Himeno, Yoshimitsu Masuda, et al. "Gene Cluster Responsible for Secretion of and Immunity to Multiple Bacteriocins, the NKR-5-3 Enterocins." Applied and Environmental Microbiology 80, no. 21 (2014): 6647–55. http://dx.doi.org/10.1128/aem.02312-14.

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ABSTRACTEnterococcus faeciumNKR-5-3, isolated from Thai fermented fish, is characterized by the unique ability to produce five bacteriocins, namely, enterocins NKR-5-3A, -B, -C, -D, and -Z (Ent53A, Ent53B, Ent53C, Ent53D, and Ent53Z). Genetic analysis with a genome library revealed that the bacteriocin structural genes (enkA[ent53A],enkC[ent53C],enkD[ent53D], andenkZ[ent53Z]) that encode these peptides (except for Ent53B) are located in close proximity to each other. This NKR-5-3ACDZ (Ent53ACDZ) enterocin gene cluster (approximately 13 kb long) includes certain bacteriocin biosynthetic genes s

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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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Shafique, Bakhtawar, Muhammad Modassar Ali Nawaz Ranjha, Mian Anjum Murtaza, et al. "Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety." Microorganisms 11, no. 1 (2022): 85. http://dx.doi.org/10.3390/microorganisms11010085.

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Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive

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Haghighatafshar, Hafizeh, Reza Talebi, and Amir Tukmechi. "The Effect of Bacteriocin Isolated From Lactobacillus rhamnosus on Pseudomonas aeruginosa Lipopolysaccharides." Avicenna Journal of Clinical Microbiology and Infection 8, no. 2 (2021): 45–50. http://dx.doi.org/10.34172/ajcmi.2021.09.

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Background: Bacteriocins are heterogeneous inhibitory substances that could affect the bacteria belonging to the same genus. Both gram-positive and gram-negative bacteria produce bacteriocins. One of the best sources of producing bacteriocins is Lactobacillus. The aim of this study was to isolate and purify bacteriocin from Lactobacillus rhamnosus and assess its effects on Pseudomonas aeruginosa and synthesis of its lipopolysaccharide. Methods: L. rhamnosus was prepared and cultured at MRS broth and incubated at 37ºC for 24 hours. Then, the medium was centrifuged for the isolation of bacterioc

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Aymerich, M. T., M. Hugas, and J. M. Monfort. "Review : Bacteriocinogenic lactic acid bacteria associated with meat products / Revisión: Bacterias lácticas productoras de bacteriocinas asociadas a productos cárnicos." Food Science and Technology International 4, no. 3 (1998): 141–58. http://dx.doi.org/10.1177/108201329800400301.

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Meat consumption is of great economical importance. Several lactic acid bacteria associated with meat products are important natural bacteriocin producers. Bacteriocins are proteinaceous antag onistic substances considered to be important in the control of spoilage and pathogenic microor ganisms. This review aims to present the current state of the art in terms of bacteriocinogenic lactic acid bacteria associated with fresh and fermented meat products, describe the biochemical and genetic characteristics of their bacteriocins and the potential use of bacteriocins production of meat products.

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Ali, Muhamad, Melinda Sanggu Artha, Muhamad Aidil Fadjar Suryadi, Djoko Kisworo, and Muhamad Amin. "The Growth and Bacteriocin Productions of Enterococcus Faecium Cultured in Aerobic and Anaerobic Conditions." IOP Conference Series: Earth and Environmental Science 1036, no. 1 (2022): 012063. http://dx.doi.org/10.1088/1755-1315/1036/1/012063.

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Abstract Bacteriocins are antimicrobial compounds produced by diverse members of lactic acid bacteria (LAB). Bacteriocins can be used as food bio preservatives to increase the shelf life of food naturally by preventing or killing foodborne pathogens. One of the lactic acid bacteria that produce bacteriocin is Enterococcus faecium. Some LAB grown on semi-synthetic complex media such as MRS (de Mann Rogosa Sharpe) can make a high population of bacterial cells and relatively large bacteriocins. This study aimed to observe the growth of E. faecium on MRS and LB media under aerobic and anaerobic co

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Khumbongmayum, Sumita Devi, and Veenagayathri Krishnaswamy. "Potential use of bacteriocin producing lactic acid bacterial strain isolated from milk products and its application as the fish feed." International Journal of Scientific World 4, no. 2 (2016): 61. http://dx.doi.org/10.14419/ijsw.v4i2.6802.

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Bacteriocins are gene-encoded inhibitory proteins and those produced by Gram-positive Lactic acid bacteria. Some bacteriocins even display antagonistic activity towards Gram-positive food borne pathogens and spoilage organisms. This present study involves isolation of Bacteriocin-producing lactic acid bacteria from a variety of milk and milk products. The physico-chemical properties of the isolated bacteriocin producing bacterial strains were screened. The isolated bacteriocin bacterial strains were biochemically characterized and identified. Further, the isolated effective bacterial strain wa

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Yuliana, Tri, Annisa Rizka Pratiwi, Shafa Zahratunnisa, et al. "Purification and Partial Characterization of a Bacteriocin Produced by Lactobacillus pentosus 124-2 Isolated from Dadih." Applied Sciences 13, no. 7 (2023): 4277. http://dx.doi.org/10.3390/app13074277.

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The fermentation process results in the presence of lactic acid bacteria (LAB). Traditional fermented buffalo milk from the Indonesian province of West Sumatra is known as dadih. Bacteriocins are naturally occurring antimicrobial peptides that can be produced by LAB. These bacteriocins have the potential to be used as natural preservatives. This research was conducted with the intention of isolating and partially characterizing a bacteriocin that was generated by Lactobacillus pentosus 124-2 that was isolated from dadih. Using MRS agar media and 16sRNA, the LAB that was found in dadih was succ

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da Costa, Roger J., Flávia L. S. Voloski, Rafael G. Mondadori, Eduarda H. Duval, and Ângela M. Fiorentini. "Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat." Journal of Food Quality 2019 (January 10, 2019): 1–12. http://dx.doi.org/10.1155/2019/4726510.

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Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The o

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AlSalam A. AlKarem, Kurdistan A., and Suzan .Kamran. Hasan. "The inhibition of selected pathogens by Lactobacillus bulgaricus and Streptococcus thermophiles bacteriocins." Sumer 4 8, CSS 4 (2023): 1–10. http://dx.doi.org/10.21931/rb/css/2023.08.04.72.

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Bacteriocins were produced from Lactobacillus bulgaricus, Streptococcus thermophiles and MIX (Lactobacillus bulgaricus, Streptococcus thermophiles) by two methods: Shaker Fermentation and Static Fermentation (aerobic and anaerobic) through bacterial growth in MRS liquid medium, for each of them and the detection of the inhibitory activity on some types of pathogenic bacteria through the growth of the test bacteria on a solid nutrient medium Agar Nutrient. It was found that the three isolates can produce bacteriocin, and there are significant differences between each of the bacteriocins towards

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Ihum, T. A., F. A. Jibrin, and C. E. Eze. "Impact of Temperature Variations on Bacteriocin Activity Against Spoilage Bacteria in Melon and Its Fermented Product 'Ogiri'." International Journal of Science for Global Sustainability 10, no. 2 (2024): 57–62. http://dx.doi.org/10.57233/ijsgs.v10i2.643.

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The efficacy of bacteriocins produced by Lactobacillus plantarum NRIC 0383 against spoilage bacteria isolated from melon seeds and their fermented product, Ogiri, was evaluated under various storage temperatures. Traditional fermented foods, such as Ogiri made from melon seeds (Citrullus lanatus), are significant protein sources in rural African communities but are susceptible to microbial contamination, posing public health risks. The study aimed to assess the antimicrobial activity of L. plantarum bacteriocins against identified spoilage bacteria: Escherichia coli 2013C-3342, Staphylococcus

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