Novel Bacteriocin of <i>Pediococcus</i> sp. ISK‐1 Isolated from Well‐Aged Bed of Fermented Rice Bran

Kimura, Hiroyuki; Sashihara, Toshihiro; Matsusaki, Hiromi; Sonomoto, Kenji; Ishizaki, Ayaaki

doi:10.1111/j.1749-6632.1998.tb10336.x

Cited by 68 publications

(61 citation statements)

References 6 publications

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“…27,28 Nukacin ISK-1 is another member of the AII family of lantibiotics, differing from lacticin 481 by only 7 of the 27 residues and most of these are small changes, for example, aspartic acid to glutamic acid. Indeed the members of the AII group have several regions that are highly conserved across all the peptides.…”

Section: Lacticin 481mentioning

confidence: 99%

Fundamental functionality: recent developments in understanding the structure–activity relationships of lantibiotic peptides

Ross

Vederas

2010

J Antibiot

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There has been great interest in the development of extremely potent antibacterial lantibiotic peptides for medicinal use and in food preservation. Of central importance to this endeavor is a strong understanding of which parts of the peptides are required for activity and which parts are expendable. Nisin, lacticin 481, nukacin ISK-1, mersacidin, lacticin 3147 and haloduracin represent many different types of lantibiotic peptides. In recent years, considerable advances toward understanding the structure-activity relationship of each of these lantibiotic systems have been achieved. This review will focus on the individual systems and the valuable information obtained from the many mutants produced.

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Section: Lacticin 481mentioning

confidence: 99%

Fundamental functionality: recent developments in understanding the structure–activity relationships of lantibiotic peptides

Ross

Vederas

2010

J Antibiot

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“…Antibacterial activity was evaluated as described by Kimura et al (1998). Suspensions of 10 7 CFU mL -1 of Staphylococcus aureus ATCC25923, Bacillus cereus ATCC14579, Clostridium perfringens ATCC3624, Listeria monocytogenes ATCC7644, Listeria innocua, Pseudomonas aeruginosa ATCC15442, Salmonella Enteritidis ATCC13076, Escherichia coli ATCC25922, Aeromonas hydrophila ATCC7966, Corynebacterium fimi NCTC7547 were spread onto Plate Count Agar (PCA) with a sterile swab and aliquots of 20 μL of the extract were applied.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves

et al. 2016

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Pecan nutshell is a residue from food industry that has potential to be used as biopreservative in foods. The objective of this study was to evaluate the antimicrobial activity of pecan nutshell aqueous extract in vitro and its effectiveness to inhibit spoilage microorganisms on lettuce leaves. The results indicate that the aqueous extract presents inhibitory activity against important foodborne pathogenic bacteria such as Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Bacillus cereus, Aeromonas hydrophila and Pseudomonas aeruginosa. Antimicrobial activity was not observed against Corynebacterium fimi, Clostridium perfringens, Escherichia coli, and the phytopathogenic fungi tested. When applied onto lettuce leaves, pecan nutshell extract reduced the counts of mesophilic and psychrotrophic bacteria in 2 and 4 log CFU/g, respectively, during storage of leafy for 5 days at refrigeration temperature (5 °C). The extract was not effective to inhibit yeast on lettuce leaves. Thus, the aqueous extract of pecan shell showed great potential to be used as a natural preservative in foods, acting mainly in the inhibition of spoilage and pathogenic bacteria.

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“…India). All the test strains revived twice for 24 h at 37 o C before performing experiments, as all these indicators were preserved in 40% glycerol at -20 o C. Antimicrobial activity of isolates was studied by the Bit/Disc method and well diffusion method (Barefoot and Klaenhammer, 1983;Kimura et al, 1998).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The collected supernatant was neutralized to pH 7.0 (with sterilized 1N NaOH) and catalase was added (2mg in 20 ml). Further bacteriocin activity in cell free supernatant was determined by activity unit per mililiter (AU/ml) (Kimura et al, 1998;Gautam and Sharma, 2009;Gautam et al, 2014).…”

Section: Bacteriocin Productionmentioning

confidence: 99%

A Study on Bacteriocin Produced from a Novel Strain of Lactobacillus Crustorum F11 Isolated from Human Milk

Handa

Sharma²

2016

Proceedings of the Indian National Science Academy

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Potential probiotic strain of Lactobacillus crustorum F11, isolated from Human milk was studied for the production of bacteriocin. L. crustorum F11 identified by morphological, and biochemical techniques followed by 16S rRNA sequencing, NCBI accession number KT865221. Bacteriocin potential of L. crustorum F11, studied for the first time, was revealed by strong antagonism against food spoiling and pathogenic bacteria like Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogens, Clostridium perfringens, Leucononstoc mesenteroids and Bacillus cereus. Bacteriocin production was noticed in the late log and beginning of the stationary phase. Bacteriocin was sensitive to proteolytic enzymes like trypsin and proteinase K, thus confirming its proteolytic nature. Bacteriocin activity identified in L. crustorum F11 has a bright prospective for use as food bio-preservative.

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Novel Bacteriocin of Pediococcus sp. ISK‐1 Isolated from Well‐Aged Bed of Fermented Rice Bran

Cited by 68 publications

References 6 publications

Fundamental functionality: recent developments in understanding the structure–activity relationships of lantibiotic peptides

Fundamental functionality: recent developments in understanding the structure–activity relationships of lantibiotic peptides

Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves

A Study on Bacteriocin Produced from a Novel Strain of Lactobacillus Crustorum F11 Isolated from Human Milk

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