Bacteriocins: Recent Advances and Opportunities

Ghrairi, Taoufik; Chaftar, Nawel; Hani, Khaled

doi:10.1002/9781119962045.ch23

Cited by 21 publications

(22 citation statements)

References 194 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These bacteria contaminate a wide range of foodstuffs such as dairy products, egg products, meat and vegetable, and are often resistant to many antimicrobial compounds used in food industries. Improving the effectiveness and decreasing the amount of chemical compounds used for preservation are the two basic objectives in the development of strategies based on "bio-preservation" (Ghrairi et al 2012).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Ghrairi

Hani

2013

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

The combined effects of enterocin A with Thymus vulgaris essential oils (EOs) against Listeria monocytogenes and Escherichia coli O157:H7 were investigated in vitro by enumeration of surviving populations of testing pathogens and minimal inhibitory concentration (MIC) determination. Enterocin A was purified to homogeneity by RP-HPLC from the culture fluid of Enterococcus strain and thyme EOs were extracted from local Thymus vulgaris plants. The major constituent of thyme EOs oils determined by GC-MS was thymol (78.4 %). Combination of enterocin A with thyme EOs showed an enhanced bactericidal effect against Listeria monocytogenes. Checkerboard assay and isobologram construction displayed a synergistic interaction between these compounds against Listeria (FIC index <0.5). Moreover, the MIC value of enterocin A has fallen fivefold (from 4.57 to 0.9 μg/ml), while the MIC of thyme EOs decreased threefold (from 3.6 to 1.2 μg/ml). Treatments with enterocin A alone did not affect the growth of the enteric pathogen E. coli O157:H7. However, the addition of thyme EOs and enterocin A yielded a synergistic antimicrobial effect against E. coli (MIC thyme EOs decrease from 2.2 to 0.71 μg/ml). This is the first report on the combined effect of enterocin A and thyme EOs against food pathogen bacteria. This combination could be useful in food bio-preservation.

show abstract

Section: Discussionmentioning

confidence: 99%

“…To enhance the antimicrobial activities against various foodborne bacteria, LAB bacteriocins have been used in combination with other antibacterial agents and a range of physical treatments (Ghrairi et al 2012). This approach has been also used to decrease the emergence of resistant strains and the dose of the antimicrobial agents.…”

Section: Introductionmentioning

confidence: 99%

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Ghrairi

Hani

2013

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…), use of these strains or of the antimicrobial substances produced by GRAS LAB in food preservation is particularly attractive (Ghrairi et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…As many lactic acid bacteria (LAB) strains are assigned the 'generally recognized as safe' (GRAS) status in food applications (Dimov et al 2005), use of these strains or of the antimicrobial substances produced by GRAS LAB in food preservation is particularly attractive (Ghrairi et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of large spectrum and multiple bacteriocin-producing Enterococcus faecium strain from raw bovine milk

et al. 2014

View full text Add to dashboard Cite

show abstract

“…It is, however, their ability to produce bacteriocins that have made them particularly promising in both food and pharmaceutical industries. In the food industry, bacteriocins have been widely utilized for the biopreservation of various foods, either alone, or in combination with other methods of preservation known as hurdle technology (Chen & Hoover 2003;Ghrairi et al 2012). Incorporation of bacteriocins into the food packaging film or surfaces has been explored as well (Galvez et al 2007).…”

Section: Bacteriocin Application and Prospectsmentioning

confidence: 99%

Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects

Pérez¹,

Perez²,

Elegado³

2015

PhilSciTech

View full text Add to dashboard Cite

Abstract-Bacteriocins are antimicrobial peptides that help bacteria fight competing bacteria in microecological systems. Bacteriocins of lactic acid bacteria (LAB) have attracted much interest in recent years because of their properties that make them suitable as natural food preservatives against specific food pathogens, and as possible supplement to antibiotics against drug resistant bacterial strains. LAB bacteriocins are generally classified into the lantibiotics and non-lantibiotics, the latter divided into four subgroups. To date, only nisin and to a lesser extent, pediocin are the commercially applied bacteriocins for food use. Clinical applications are still limited to animal health. One of the more exciting prospects on the use of bacteriocins is the possibility of subjecting them to bioengineering to either increase antimicrobial activity or further specify their target microorganism. The latter would make it less damaging to the natural gut microflora, which is a common drawback of conventional antibiotic therapy. This paper focuses on the nature, biology, and applications of bacteriocins based on knowledge gained abroad and in the Philippines during the last two decades.

show abstract

Bacteriocins: Recent Advances and Opportunities

Cited by 21 publications

References 194 publications

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Isolation and characterization of large spectrum and multiple bacteriocin-producing Enterococcus faecium strain from raw bovine milk

Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects

Contact Info

Product

Resources

About