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Ramu, Ramith; Shirahatti, Prithvi S.; Devi, Aishwarya Tripurasundari; Prasad, Ashwini; Kumuda, J; Lochana, M S; Zameer, Farhan; Dhananjaya, Bhadrapura Lakkappa; Prasad, M. V. N. Ambika

doi:10.1080/10408398.2015.1020918

Cited by 25 publications

(7 citation statements)

References 106 publications

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“…Although results obtained from culture media may show that bacteriocins inhibit target organisms, the application of bacteriocins into foods must be tested to confirm their effectiveness. Many studies showed the potential of applying bacteriocins or bacteriocin-producing strains into foods, such as meat, dairy products, fish, alcoholic beverages, salads, and fermented vegetables ( O’Sullivan et al, 2003 ; Ramu et al, 2015 ). To date, only nisin (Nisaplin, Danisco) and pediocin PA1 (Microgard TM , ALTA 2431, Quest) have been commercialized as food preservatives ( Simha et al, 2012 ).…”

Section: Application Of Purified/semi-purified Bacteriocins To Dairy mentioning

confidence: 99%

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

2018

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In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.

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Section: Application Of Purified/semi-purified Bacteriocins To Dairy mentioning

confidence: 99%

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

2018

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“…Most of the studied bacteriocins possess good thermo stability thus able to remain stable during thermal processing cycle of foods, while the others can act at low pH and temperature thus finds application in acid foods and cold-stored products (3). Many bacteriocins have been isolated for use as natural food biopreservative (4, 5). Nisin produced by Lactococcus lactis sub sp.…”

Section: Introductionmentioning

confidence: 99%

Biopreservative Efficacy of Bacteriocin GP1 of Lactobacillus rhamnosus GP1 on Stored Fish Filets

2019

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The bacteriocin based strategy of biopreservation has got wide spread research interests in the recent past for their prospects in reducing usage of chemical preservatives. The bacteriocin GP1 with antibacterial activity and produced by Lactobacillus rhamnosus (L. rhamnosus) GP1 was tested for its effect on sensory (color, odor, and appearance), chemical (pH, Total Volatile Base-Nitrogen (TVB-N), Total Methyl Amine (TMA), Total Free Fatty Acid) and bacteriological (total bacterial count, count of Staphylococcus sp., Aeromonas sp., total coliform, Lactobacillus sp., Pseudomonas sp., and Vibrio sp.) quality attributes of fish filets stored at 4 and 0°C. The sensory attributes of the fish filets treated with the bacteriocin and control from 7 to 28 days of storage in both the storage temperatures varied significantly. The pH of the raw fish increased from the initial 6.8 to 7.91 and 7.43 for the control and bacteriocin GP1, respectively, at the end of storage period (28 days) when stored at 4°C. However, the pH showed a decreasing trend with the increase in period of storage for the samples stored at 0°C. The TVB-N content of the bacteriocin treated samples stored at 4°C remained within the limit of acceptability (35 mg/100 g) at the 21st day. The TMA level also remained within the acceptable limit of 10–15 mg/100 g at the 21st day in the case of bacteriocin-treated samples. The application of bacteriocin GP1 in the stored fish was effective in controlling the growth of coliforms, Aeromonas sp., Lactobacillus sp., and Vibrio sp. in the treated fish samples. The study concluded the prospects of bacteriocin GP1 as a biopreservative in storage of fish and fish products.

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“…Bacteriocins, defined as biologically active proteins or peptides, are found in almost every bacterial species. Bacteriocins from lactic acid bacteria (LAB), especially, have drawn special attention due to their potential application as natural food preservatives in the food industry ( Udhayashree et al, 2012 ; Gálvez et al, 2014 ; Ramu et al, 2015 ). At present, according to the classification scheme of Klaenhammer ( Klaenhammer, 1993 ; Rea et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk

Zhang

Yang

et al. 2018

Front. Microbiol.

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The exploration and evaluation of bacteriocin-producing lactic acid bacteria (LAB) have been one of the powerful means to food preservation. A total of 300 strains were isolated from Chinese traditional fermented milk products. A bacteriocin-producing LAB, named Lactobacillus plantarum J23, was screened and identified. Bacteriocin Lac-B23 from L. plantarum J23 was purified by 80% ammonium sulfate precipitation, cation-exchange chromatography, and reverse-phase high-performance liquid chromatography. Molecular weight of bacteriocin Lac-B23 was determined to be approximately 6.73 kDa by tricine sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and it was confirmed as a novel bacteriocin by liquid chromatography-mass spectrometry. Moreover, bacteriocin Lac-B23 showed thermal stability when heated at below 100°C for 30 min, pH stability between pH 2.0 and 12.0, and sensitivity to trypsin, proteinase K, and proteinase E. The antimicrobial activity of bacteriocin could be enhanced by addition of Fe2+, Mn2+, and ethyl alcohol, and inhibited by Cu2+, K+, Ca2+, Zn2+, Mg2+, and sodium chloride. The results suggested bacteriocin Lac-B23 to have potential application prospects in the food industry.

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Statement of removal

Cited by 25 publications

References 106 publications

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Biopreservative Efficacy of Bacteriocin GP1 of Lactobacillus rhamnosus GP1 on Stored Fish Filets

Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk

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