BACTERIOCIN PRODUCED BY LACTIC ACID BACTERIA: A PROBIOTIC Review Article (original) (raw)
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Advances in Applied Biotechnology, 2012
Advances in Applied Biotechnology 64 vegetables and Korean kim-chi, Thai pak-sian-don, Chinese hum-choy, Malaysian pickled vegetables and Malaysian tempoyak. Lactic acid fermented cereals and tubers (cassava) include: Mexican pozol, Ghanaian kenkey, Nigerian gari; boiled rice/raw shrimp/raw fish mixtures: Philippine balao-balao, burong dalag; lactic fermented/leavened breads: sourdough breads in the Western world; Indian idli, dhokla, khaman, Sri-lankan hoppers; Ethiopian enjera, Sudanese kisra and Philippine puto; Lactic acid fermented cheeses in the Western world and Chinese sufu/tofu-ru. Lactic acid fermented yogurt/wheat mixtures: Egyptian kishk, Greek trahanas, Turkish tarhanas.
Review- Bacteriocins and lactic acid bacteria -a minireview
AFRICAN JOURNAL OF BIOTECHNOLOGY
is one of the oldest forms of biopreservation practised by mankind. Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention, particulary in the use of various strains of lactic acid bacteria. One important attribute of LAB is their ability to produce antimicrobicrobial compounds called bacteriocin. In recent years, interest in the compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and/or safety. This balance is achived by its inhibitory effect upon the harmful pathogenic microorganisms. This paper presents some background on the scientific research about lactic acid bacteria as probiotics and their bacteriocins for healthy nutrition of fermented food. Probiotics had been of interest in the promotion of good health in animals and man. Some of the positive effects of probiotics are: growth promotion of farm animals, protection of host from intestinal infections, alleviation of lactose intolerance, relief of constipation, anticarcinogenic effect, anticholesterolaemic effects, nutrient synthesis and bioavailability, prevention of genital and urinary tract infections and imunostimulatory effects.
Bacteriocins of Lactic Acid Bacteria and their Industrial Application
Current Topics in Lactic Acid Bacteria and Probiotics, 2021
Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive microorganisms to those that affect only organism of close general. With the growing concern over the spread of antibiotic-resistant microorganisms and the possibility of current therapies becoming inefficient, it is imperative to find antibiotics alternatives. In food preservation, naturally occurring peptides with antimicrobial activity are favoured over chemical preservatives a more reason why there should be a holistic approach to taking advantage of bacteriocinogenic bacteria in medicine and food industry. This review focuses on the application of bacteriocin in food preservation, food industry, livestock and medicine.
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
Journal of Molecular Microbiology and Biotechnology, 2007
In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studied in detail through mathematical modeling and positive predictive microbiology. Application of bacteriocin-producing starter cultures in sourdough (to increase competitiveness), in fermented sausage (anti-listerial effect), and in cheese (anti-listerial and anti-clostridial effects), have been studied during in vitro laboratory fermentations as well as on pilot-scale level. The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety. In addition, antimicrobial production by probiotic LAB might play a role during in vivo interactions occurring in the human gastrointestinal tract, hence contributing to gut health.
Molecules, 2021
Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB is...
Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods
World Journal of Microbiology and Biotechnology, 2014
Lactic acid bacteria (LAB) isolated from different sources (dairy products, fruits, fresh and fermented vegetables, fermented cereals) were screened for antimicrobial activity against other bacteria, including potential pathogens and food spoiling bacteria. Six strains have been shown to produce bacteriocins: Lactococcus lactis 19.3, Lactobacillus plantarum 26.1, Enterococcus durans 41.2, isolated from dairy products and Lactobacillus amylolyticus P40 and P50, and Lactobacillus oris P49, isolated from bors. Among the six bacteriocins, there were both heat stable, low molecular mass polypeptides, with a broad inhibitory spectrum, probably belonging to class II bacteriocins, and heat labile, high molecular mass proteins, with a very narrow inhibitory spectrum, most probably belonging to class III bacteriocins. A synergistic effect of some bacteriocins mixtures was observed. We can conclude that fermented foods are still important sources of new functional LAB. Among the six characterized bacteriocins, there might be some novel compounds with interesting features. Moreover, the bacteriocin-producing strains isolated in our study may find applications as protective cultures.
Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives
Bhat/Progress in Food Preservation, 2012
Antimicrobial peptides, namely bacteriocins, produced by lactic acid bacteria (LAB) are well known and have been found to be antagonistic toward closely related bacteria and undesirable harmful microorganisms. Several LAB bacteriocins offer great potential in food preservation, and their use in the food industry can help to reduce the addition of chemical preservatives and/or the intensity of processing, satisfying consumer demand for natural-tasting, lightly preserved, and ready-to-eat foods. In the last 30 years a huge number of publications on bacteriocins have been produced and considerable effort has been made recently to develop food applications for many different bacteriocins and bacteriocinogenic LAB strains, either alone or in combination with other hurdles. Depending on the raw materials, processing conditions, distribution, and consumption, the different food ecosystems offer a great variety of scenarios in which pathogenic and spoilage microorganisms may proliferate. Therefore, bacteriocin effectiveness requires careful testing against specific target bacteria in the type of food for which they are intended to be applied. With a view to extending the shelf life of muscle, dairy, and vegetable foods through biopreservation, the application of bacteriocinogenic LAB strains and their bacteriocins is discussed here.
Bacteriocins Produced by Lactic Acid Bacteria A Review Article
http://dx.doi.org/10.1016/j.apcbee.2012.06.010 ICBFS 3rd International Conference on Biotechnology and Food Science
A great number of Gram (+) and Gram negative (-) bacteria produce during their growth, substances of protein structure (either proteins or polypeptides) possessing antimicrobial activities, called bacteriocins. Although bacteriocins could be categorized as antibiotics, they are not. The major difference between bacteriocins and antibiotics is that bacteriocins restrict their activity to strains of species related to the producing species and particularly to strains of the same species, antibiotics on the other hand have a wider activity spectrum and even if their activity is restricted this does not show any preferential effect on closely related strains. In addition, bacteriocins are ribosomally synthesized and produced during the primary phase of growth, though antibiotics are usually secondary metabolites. Among the Gram (+) bacteria, lactic acid bacteria (LAB) especially, Lactobacilli have gained particular attention nowadays, due to the production of bacteriocins. These substances can be applied in the food industry as natural preservatives. The use of LAB and of their metabolic products is generally considered as safe (GRAS, Grade One). The application of the produced antimicrobial compounds as a natural barrier against pathogens and food spoilage caused by bacterial agents has been proven to be efficient. Nisin is the only bacteriocin that has been officially employed in the food industry and its use has been approved worldwide. Bacteriocins can be applied on a purified or on a crude form or through the use of a product previously fermented with a bacteriocin producing strain as an ingredient in food processing or incorporated through a bacteriocin producing strain (starter culture). Keywords: Lactic acid bacteria, Lactobacilli, Bacteriocins, Nisin, Plantaricins, Lantibiotics
2012
Bacteriocins are biologically active proteins or protein complexes that display a bactericidal mode of action towards usually closely related species. Bacteriocin producing Lactococcus lactis AP2 was isolated from fermented milk products (dahi, lassi etc.) from the different regions of Solan district of Himachal Pradesh, India. The strain was selected and screened for their ability to produce bacteriocin by agar well diffusion method using the supernatant of centrifuged test culture. The bacteriocin had wide spectrum of inhibitory activity against test strains of pathogenic and food spoilage micro organisms. The cell-free supernatant of Lactococcus lactis AP2 inhibited the growth of Escherechia coli, Pseudomonas aeruginosa, Shigella dysenteries, Stapyhlococcus aureus and Bacillus cereus. The bacteriocin of Lactococcus lactis AP2 was recovered at 30-40 % ammonium sulphate saturation level and the protein was 0.10 mg/ml. Purified bacteriocin was found to possess a molecular weight of ...