Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China

Purification and characteristics of bifidocin A, a novel bacteriocin produced by Bifidobacterium animals BB04 from centenarians' intestine

“…This could indicate that bifidocin A contains blocked N-termini or modified residues. Similar results were reported for salivaricin SMXD51 (Messaoudi et al, 2012) and bacteriocin F1 (Miao et al, 2014). Although the biological role of post-translational modifications is unknown, the processes would probably make the bacteriocin resistant to endogenous proteolytic enzymes (Miao et al, 2014;Shinnar, Butler, & Park, 2003).…”

Optimization of culture conditions for the production of antimicrobial substances by probiotic Lactobacillus paracasei subsp. Tolerans FX-6

“…So we analysed the molecular mass of peak 1 and peak 3 by MALDI-TOF-MS. Peak 1 had the same molecular mass as bacteriocin F1 (2113.842 Da), which was a bacteriocin we had found in previous research (Miao et al, 2014). The molecular mass of peak 3 was 2727.9849 Da.…”

Membrane disruption and DNA binding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp. tolerans FX-6

“…tolerans FX-6 isolated from Tibetan kefir (Miao et al, 2014). We demonstrated that peptide F1 has a wide antimicrobial spectrum against fungi, gram-positive and gram-negative bacteria.…”

“…Peptide F1 used in this study is a bacteriocin obtained from Tibetan kefir in our previous research, and its minimal inhibition concentration (MIC) was 125 mg/mL (0.06 mol/mL) against S. aureus ATCC 63589 (Miao et al, 2014). S. aureus ATCC 63589 was stored in the microbial culture laboratory in the College of Food Science at the South China Agricultural University, Guangzhou, China.…”