Class IIa bacteriocins from lactic acid bacteria: Antibacterial activity and food preservation

Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions

“…Therefore, they could be natural replacements for synthetic food preservatives [9]. In order to increase the productivity of bacteriocins, a better understanding of factors affecting their production is essential.…”

“…In order to increase the productivity of bacteriocins, a better understanding of factors affecting their production is essential. Bacteriocin production has been reported to be affected by several factors including carbon and nitrogen sources; and fermentation conditions, such as pH, temperature and agitation [9].…”

Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

“…Moreover, LAB are well known as producers of various antimicrobial metabolites, including organic acids, diacethyl, acetoin, ethanol, hydrogen peroxide, carbon dioxide, exopolysaccharides, enzymes, reuterin and bacteriocins -small proteins possessing direct activity towards closely related Gram-positive bacteria, including L. monocytogenes (De Vugst & Vandamme 1994). Although bacteriocins may be found in many bacteria, those produced by LAB as so-called GRAS (Generally Recognized as Safe) have received particular attention in recent years due to their potential application in the food industry as natural preservatives (Ennahar et al 1999). The addition of bacteriocin-producing (Bac + ) LAB or purified bacteriocins in order to protect foodstuffs has been studied (Murray & Richard 1997;Cleve-land et al 2001).…”

“…The addition of bacteriocin-producing (Bac + ) LAB or purified bacteriocins in order to protect foodstuffs has been studied (Murray & Richard 1997;Cleve-land et al 2001). The class I bacteriocin nisin, which is commercially available as a food preservative, and bacteriocins of class IIa (pediocin-like) are of special interest as inhibitors of L. monocytogenes (Ennahar et al 1999). Most bacteriocins are able to kill target cells by the permeabilisation of cell membrane.…”

Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread

“…Bacteriocins exhibit good potential for use in the food industry and as bio-preservation agents (Ennahar et al, 1999). Bacteriocins are small, ribosomally synthesized, antimicrobial peptides or proteins that display inhibition activity toward related species, with no reports about fungal inhibition (Cotter & Ross, 2005).…”