Lactic acid bacteria bacteriocins

Bacteriocins of Lactic Acid Bacteria. Bacteriocins produced by lactic acid bacteria can be classified into several categories based on simplicity, size, and/or composition (Table I). Both large and small bacteriocins of LAB have been associated with macromolecular... 

Antimicrobial peptides, relation to food quality-CortrirtMe / heat stability among lactic acid bacteria bacteriocins, 315-318 inhibitory activity, 308-309 interaction with food components, 314-315... 

Heat stability, lactic acid bacteria bacteriocins, 315-318 Heated beef fat... 

De Vuyst L and Leroy F. 2007. Bacteriocins from lactic acid bacteria production, purification, and food applications. J Mol Microbiol Biotechnol 13 194-199. 

Rodgers, S., Peiris, P. and Casadei, G., Inhibition of nonproteolytic Clostridium botulinum with lactic acid bacteria and their bacteriocins at refrigeration temperatures, J. Food Prot., 66, 674-678, 2003. 

In addition, the antibiotics and other bacteriocins were originally detected in lactic acid bacteria, but were later also found in other Gram-positive microorganisms [28]. Lactic acid bacteria are a group of non-spore-forming, anaerobic fermentative bacteria within the Gram-positives with low GC content. 

Lantibiotics. Certain antimicrobial peptides have been identified which contain "unusual" amino acids such as lanthionine, /3-methyllanthionine, dehydroalanine, and jS-methyldehydroalanine. Due to the predominance of lanthionine they have been collectively referred to as "lantibiotics" (26). Among the lactic acid bacteria, two bacteriocins have been identified as lantibiotics, nisin and lacticin 481. Nisin, the first... 

The inability to obtain complete protein sequence analysis of purified bacteriocins has been reason to suspect the presence of N-blocked peptide sequences (34) or lantibiotic residues (14). Recently, Piard et al. (14) have shown from partial sequencing and composition analysis that lacticin 481, a broad spectrum bacteriocin produced by L. lactis 481, also contains lanthionine residues. The early widespread interest in nisin and nisin-producing strains had given the impression that lantibiotics may be characteristic of bacteriocins of lactic acid bacteria. However, recent studies with other LAB bacteriocins suggest that simple peptide bacteriocins may prevail among the LAB. 

Bacteria, use of antimicrobial proteins for control, 6 Bacteriocins Escherichia colU 304 lactic acid bacteria, 304-307t Barrier concept, use of antimicrobial peptides, 303... 

Properly made cheese is quite a hostile environment for bacteria due to a low pH, moderate-to-high salt in the moisture phase, anaerobic conditions (except at the surface), lack of a fermentable carbohydrate and the production of bacteriocins by the starter. Consequently, cheese is a very selective environment and its internal non-starter microflora is dominated by lactic acid bacteria, especially mesophilic lactobacilli, and perhaps some Micrococcus and Pediococcus. 

The correlation between chemical composition of microorganisms and their susceptibility to sakacin P, a bacteriocin produced by some lactic acid bacteria, was carried out by Oust et al. [53], It could be shown that at least some of the variations in the susceptibility to sakacin P in Listeria monocytogenes can be correlated to alterations in the chemical composition of the bacterial cell wall. 

Bacteriocins are compounds with potential anti-microbial activity synthesized by many bacterial species, including lactic acid bacteria (Cotter et al., 2005 Gotteland et al., 2006). As the ability of bacteriocins to... 

Dodd, H.M. and Gasson, M.J., Bacteriocins of lactic acid bacteria, in Genetics and Biotechnology of Lactic Acid Bacteria, Gasson, M.J. and de Vos, W.M., Eds., Blackie Academic, Glasgow, 1994, pp. 211-251. 

Nisin is an antibacterial polypeptide produced by some strains of Lactococcus lactis. Nisin-like substances are widely produced by lactic acid bacteria. These inhibitory substances are known as bacteriocins. Nisin has been called an antibiotic, but this term is avoided because nisin is not used for therapeutic purposes in humans or animals. Nisin-producing organisms occur naturally in milk. Nisin can be used as a processing aid against gram-positive organisms. Because its effectiveness decreases as the bacterial load increases, it is unlikely to be used to cover up unhygienic practices. 

Navarro, L., Zarazaga, M., Saenz, 1., Ruiz-Larrea, R, Torres, C. (2000). Bacteriocin production by lactic acid bacteria isolated from Rioja red wines. J. Appl. Microbiol, 88, 41-51. 

Klaenhammer, T.R. 1988. Bacteriocins of lactic acid bacteria. Biochimie 70, 337-349. 

Klaenhammer, T.R. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12, 39-86. 

Nettles, C.G. and Barefoot, S.F. 1993. Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria. J. Food Prot. 56, 338-356. 

Stiles, M.E. and Hastings, J.W. 1991. Bacteriocin production by lactic acid bacteria Potential for use in meat preservation. Trends Food Sci. Technol. 2, 247-251. 

Yang, R. and Ray, B. 1994. Factors influencing productions of bacteriocins by lactic acid bacteria. Food Microbiol 11, 281-291. 

Rodriguez, E., Tomillo, J., Nunez, M., and Medina, M. 1997. Combined effect of bacteriocin-producing lactic acid bacteria and lactoperoxidase system activation on Listeria monocytogenes in refrigerated raw milk. J. Appl. Microbiol. 83, 389-395. 

De Vuyst, L. and Vandamme, E.J. 1994. Antimicrobial potential of lactic acid bacteria. In Bacteriocins of Lactic Acid Bacteria (L. De Vuyst and EJ. Vandamme, eds), pp. 91-142. Blackie Academic and Professional, Glasgow. 

Allende, A., Martinez, B., Selma, V., Gil, M.I., Suarez, J.E., and Rodriguez, A. 2007. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiology 24 759-766. 

Aslim, B., Yuksekdag, Z.N., Sarikaya, E., and Beyatli, Y. 2005. Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products. Swiss Society of Food Science and Technology 38 691-694. 

O Sullivan, L., Ross, R.P., and Hill, C. 2002. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimi 84 593-604. 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

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