Prevalence of antibiotic resistance pathogens in online fresh-cut fruit from Chongqing, China and controlling Enterococcus faecalis by bacteriocin GF-15

Yi, Lanhua; Chen, Sirui; Li, Guang; Ren, Junhe; Zhou, Ruotao; Zeng, Kaifang

doi:10.1016/j.lwt.2022.113678

Cited by 5 publications

(1 citation statement)

References 44 publications

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“…A novel bacteriocin CAMT6 produced by Enterococcus durans YQ-6 isolated significantly removed biofilms produced by L. monocytogenes ATCC 19111 and inhibited L. monocytogenes by disrupting the permeability of the cell membrane ( p < 0.05) [ 41 ]. In addition to their antimicrobial effects, certain bacteriocins show other biological activities, such as anti-inflammation, anti-oxidation, regulating intestinal flora, and improving colitis [ 56 , 57 , 58 ]. Studies have shown that most bacteriocins possess good acid and alkali resistance, high thermal stability and efficiency, nontoxicity, no residue, and no induced drug resistance [ 59 , 60 ].…”

Section: Concept Classification and Mode Of Action Of Bacteriocinsmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin–chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.

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