Academic literature on the topic 'Bacteriocins'
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Journal articles on the topic "Bacteriocins"
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Joshi, Khyati, Pravir Kumar, and Rashmi Kataria. "Bacteriocins as promising alternatives to conventional antimicrobial agents." Research Journal of Biotechnology 18, no. 4 (March 15, 2023): 133–40. http://dx.doi.org/10.25303/1804rjbt1330140.
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Bacteriocins are bacterially synthesized ribosomal antimicrobial peptides which hinder the growth of closely related or unrelated bacterial species. They are often compared to antibiotics due to their significant bactericidal properties. Reports suggest that almost all bacteria synthesize bacteriocins as a part of their innate immunity. Bacteriocin production is dependent on a number of process variables such as aeration, pH, temperature and the type of carbon and nitrogen source used. Bacteriocin applications are primarily focused on food preservation. However, resistance to conventional antimicrobial agents offers novel prospects for bacteriocin applications. Several recent studies have purified bacteriocins for food preservation, infection control, cancer therapy, peptic ulcers etc. This study summarises the classification of bacteriocins, their mechanism of action, factors affecting bacteriocin production and the applications of bacteriocins as antimicrobial agents.
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OUMER, A., S. GARDE, P. GAYA, M. MEDINA, and M. NUÑEZ. "The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria." Journal of Food Protection 64, no. 1 (January 1, 2001): 81–86. http://dx.doi.org/10.4315/0362-028x-64.1.81.
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The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter–bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.
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Cintas, L. M., M. P. Casaus, C. Herranz, I. F. Nes, and P. E. Hernández. "Review: Bacteriocins of Lactic Acid Bacteria." Food Science and Technology International 7, no. 4 (August 2001): 281–305. http://dx.doi.org/10.1106/r8de-p6hu-clxp-5ryt.
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During the last few years, a large number of new bacteriocins produced by lactic acid bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a heterogeneous group of physicochemically diverse ribosomally-synthesized peptides or proteins showing a narrow or broad antimicrobial activity spectrum against Gram-positive bacteria. Bacteriocins are classified into separate groups such as the lantibiotics (Class I); the small (<10 kDa) heat-stable postranslationally unmodified non-lantibiotics (Class II), further subdivided in the pediocin-like and anti Listeria bacteriocins (subclass IIa), the two-peptide bacteriocins (subclass IIb), and the sec-dependent bacteriocins (subclass IIc); and the large (>30 kDa) heat-labile non-lantibiotics (Class III). Most bacteriocins characterized to date belong to Class II and are synthesized as precursor peptides (preprobacteriocins) containing an N-terminal double-glycine leader peptide, which is cleaved off concomitantly with externalization of biologically active bacteriocins by a dedicated ABC-transporter and its accessory protein. However, the recently identified sec-dependent bacteriocins contain an N-terminal signal peptide that directs bacteriocin secretion through the general secretory pathway (GSP). Most LAB-bacteriocins act on sensitive cells by destabilization and permeabilization of the cytoplasmic membrane through the formation of transitory poration complexes or ionic channels that cause the reduction or dissipation of the proton motive force (PMF). Bacteriocin producing LAB strains protect themselves against the toxicity of their own bacteriocins by the expression of a specific immunity protein which is generally encoded in the bacteriocin operon. Bacteriocin production in LAB is frequently regulated by a three-component signal transduction system consisting of an induction factor (IF), and histidine protein kinase (HPK) and a response regulator (RR). This paper presents an updated review on the general knowledge about physicochemical properties, molecular mode of action, biosynthesis, regulation and genetics of LAB-bacteriocins.
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Drider, Djamel, Gunnar Fimland, Yann Héchard, Lynn M. McMullen, and Hervé Prévost. "The Continuing Story of Class IIa Bacteriocins." Microbiology and Molecular Biology Reviews 70, no. 2 (June 2006): 564–82. http://dx.doi.org/10.1128/mmbr.00016-05.
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SUMMARY Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promising new candidates and have thus received much attention. They kill some pathogenic bacteria (e.g., Listeria) with high efficiency, and they constitute a good model system for structure-function analyses of antimicrobial peptides in general. This review focuses on class IIa bacteriocins, especially on their structure, function, mode of action, biosynthesis, bacteriocin immunity, and current food applications. The genetics and biosynthesis of class IIa bacteriocins are well understood. The bacteriocins are ribosomally synthesized with an N-terminal leader sequence, which is cleaved off upon secretion. After externalization, the class IIa bacteriocins attach to potential target cells and, through electrostatic and hydrophobic interactions, subsequently permeabilize the cell membrane of sensitive cells. Recent observations suggest that a chiral interaction and possibly the presence of a mannose permease protein on the target cell surface are required for a bacteria to be sensitive to class IIa bacteriocins. There is also substantial evidence that the C-terminal half penetrates into the target cell membrane, and it plays an important role in determining the target cell specificity of these bacteriocins. Immunity proteins protect the bacteriocin producer from the bacteriocin it secretes. The three-dimensional structures of two class IIa immunity proteins have been determined, and it has been shown that the C-terminal halves of these cytosolic four-helix bundle proteins specify which class IIa bacteriocin they protect against.
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Vogel, Verena, and Barbara Spellerberg. "Bacteriocin Production by Beta-Hemolytic Streptococci." Pathogens 10, no. 7 (July 9, 2021): 867. http://dx.doi.org/10.3390/pathogens10070867.
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Beta-hemolytic streptococci cause a variety of infectious diseases associated with high morbidity and mortality. A key factor for successful infection is host colonization, which can be difficult in a multispecies environment. Secreting bacteriocins can be beneficial during this process. Bacteriocins are small, ribosomally produced, antimicrobial peptides produced by bacteria to inhibit the growth of other, typically closely related, bacteria. In this systematic review, bacteriocin production and regulation of beta-hemolytic streptococci was surveyed. While Streptococcus pyogenes produces eight different bacteriocins (Streptococcin A-FF22/A-M49, Streptin, Salivaricin A, SpbMN, Blp1, Blp2, Streptococcin A-M57), only one bacteriocin of Streptococcus agalactiae (Agalacticin = Nisin P) and one of Streptococcus dysgalactiae subsp. equisimilis (Dysgalacticin) has been described. Expression of class I bacteriocins is regulated by a two-component system, typically with autoinduction by the bacteriocin itself. In contrast, a separate quorum sensing system regulates expression of class II bacteriocins. Both identified class III bacteriocins are plasmid-encoded and regulation has not been elucidated.
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Zhang, Tingting, Yu Zhang, Lin Li, Xiuqi Jiang, Zhuo Chen, Fan Zhao, and Yanglei Yi. "Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria." Fermentation 8, no. 5 (May 10, 2022): 217. http://dx.doi.org/10.3390/fermentation8050217.
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Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive posttranslational modification. In lactic acid bacteria (LAB), class II bacteriocins are widely distributed, and some of them have been successfully applied as food preservatives or antibiotic alternatives. Class II bacteriocins can be further divided into four subcategories. In the same subcategory, variations were observed in terms of amino acid identity, peptide length, pI, etc. The production of class II bacteriocin is controlled by a dedicated gene cluster located in the plasmid or chromosome. Besides the pre-bacteriocin encoding gene, the gene cluster generally includes various combinations of immunity, transportation, and regulatory genes. Among class II bacteriocin-producing LAB, some strains/species showed low yield. A multitude of fermentation factors including medium composition, temperature, and pH have a strong influence on bacteriocin production which is usually strain-specific. Consequently, scientists are motivated to develop high-yielding strains through the genetic engineering approach. Thus, this review aims to present and discuss the distribution, sequence characteristics, as well as biosynthesis of class II bacteriocins of LAB. Moreover, the integration of modern biotechnology and genetics with conventional fermentation technology to improve bacteriocin production will also be discussed in this review.
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Todorov, Svetoslav Dimitrov, Igor Popov, Richard Weeks, and Michael Leonidas Chikindas. "Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns." Foods 11, no. 19 (October 10, 2022): 3145. http://dx.doi.org/10.3390/foods11193145.
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This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.
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Hassan, Mahreen Ul, Hina Nayab, Tayyab Ur Rehman, Mike P. Williamson, Khayam Ul Haq, Nuzhat Shafi, and Farheen Shafique. "Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens." BioMed Research International 2020 (September 12, 2020): 1–10. http://dx.doi.org/10.1155/2020/8281623.
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Lactic acid bacteria (LAB) are widely known for their probiotic activities for centuries. These bacteria synthesise some secretory proteinaceous toxins, bacteriocins, which help destroy similar or interrelated bacterial strains. This study was aimed at characterising bacteriocins extracted from Lactobacillus spp. found in yoghurt and assessing their bactericidal effect on foodborne bacteria. Twelve isolated Lactobacillus spp. were examined to produce bacteriocins by the organic solvent extraction method. Bacteriocins produced by two of these strains, Lactobacillus helveticus (BLh) and Lactobacillus plantarum (BLp), showed the most significant antimicrobial activity, especially against Staphylococcus aureus and Acinetobacter baumannii. Analysis of SDS-PAGE showed that L. plantarum and L. helveticus bacteriocins have a molecular weight of ~10 kDa and ~15 kDa, respectively. L. plantarum (BLp) bacteriocin was heat stable while L. helveticus (BLh) bacteriocin was heat labile. Both bacteriocins have shown activity at acidic pH. Exposure to a UV light enhances the activity of the BLh; however, it had negligible effects on the BLp. Different proteolytic enzymes confirmed the proteinaceous nature of both the bacteriocins. From this study, it was concluded that bacteriocin extracts from L. helveticus (BLh) can be considered a preferable candidate against foodborne pathogens as compared to L. plantarum (BLp). These partially purified bacteriocins should be further processed to attain purified product that could be useful for food spoilage and preservation purposes.
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Teber, Rabeb, and Shuichi Asakawa. "In Silico Screening of Bacteriocin Gene Clusters within a Set of Marine Bacillota Genomes." International Journal of Molecular Sciences 25, no. 5 (February 22, 2024): 2566. http://dx.doi.org/10.3390/ijms25052566.
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Due to their potential application as an alternative to antibiotics, bacteriocins, which are ribosomally synthesized antimicrobial peptides produced by bacteria, have received much attention in recent years. To identify bacteriocins within marine bacteria, most of the studies employed a culture-based method, which is more time-consuming than the in silico approach. For that, the aim of this study was to identify potential bacteriocin gene clusters and their potential producers in 51 marine Bacillota (formerly Firmicutes) genomes, using BAGEL4, a bacteriocin genome mining tool. As a result, we found out that a majority of selected Bacillota (60.78%) are potential bacteriocin producers, and we identified 77 bacteriocin gene clusters, most of which belong to class I bacteriocins known as RiPPs (ribosomally synthesized and post-translationally modified peptides). The identified putative bacteriocin gene clusters are an attractive target for further in vitro research, such as the production of bacteriocins using a heterologous expression system.
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Zimina, Maria, Olga Babich, Alexander Prosekov, Stanislav Sukhikh, Svetlana Ivanova, Margarita Shevchenko, and Svetlana Noskova. "Overview of Global Trends in Classification, Methods of Preparation and Application of Bacteriocins." Antibiotics 9, no. 9 (August 28, 2020): 553. http://dx.doi.org/10.3390/antibiotics9090553.
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This paper summarizes information about the division of bacteriocins into classes (Gram-negative bacteria, Gram-positive bacteria, and archaea). Methods for producing bacteriocins have been studied. It is known that bacteriocins, most successfully used today are products of secondary metabolism of lactic acid bacteria. It is established that the main method of bacteriocin research is PCR analysis, which makes it possible to quickly and easily identify the presence of bacteriocin encoding genes. The mechanism of cytotoxic action of bacteriocins has been studied. It is proved that the study of cytotoxic (antitumor) activity in laboratory conditions will lead to the clinical use of bacteriocins for cancer treatment in the near future. It is established that the incorporation of bacteriocins into nanoparticles and targeted delivery to areas of infection may soon become an effective treatment method. The delivery of bacteriocins in a concentrated form, such as encapsulated in nanoparticles, will increase their effectiveness and minimize potential toxic side effects. The analysis of publications on this topic confirmed that diverse research on bacteriocins is relevant.
Dissertations / Theses on the topic "Bacteriocins"
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Powell, Jillian Elizabeth. "Bacteriocins and bacteriocin producers present in kefir and kefir grains." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2140.
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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir grains, comprised of microorganisms, polysaccharides and milk proteins. The microbial population of Kefir grains primarily include lactic acid bacteria (LAB), namely lactococci and lactobacilli, yeasts, Acetobacter and filamentous fungi. Kefir exhibits antimicrobial activity in vitro against some fungi, and Grampositive and Gram-negative bacteria. Although the exact cause of this inhibition in Kefir is not known, the ability of LAB to inhibit the growth of closely related bacteria is well known. This inhibition of pathogenic and spoilage microbes may be due to the production of organic acids, hydrogen peroxide, acetaldehyde, diacetyl, carbon dioxide or bacteriocins. Acid is not the only contributor to the antimicrobial activity of Kefir and Kefir grains, and bacteriocins may play a role in the inhibitory activity. The bacteriocin producer Lactobacillus plantarum ST8KF, isolated from Kefir and Kefir grains, produces a bacteriocin 3.5 kDa in size. The mode of activity of bacteriocin ST8KF (bacST8KF) is thought to be bacteriostatic in exponential cultures of Enterococcus faecalis E88, Lactobacillus casei LHS, Lactobacillus curvatus DF38, Lactobacillus sakei DSM 20017, Lactobacillus salivarius 241 and Listeria innocua F and LMG 13568. The peptide is sensitive to proteolytic enzymes and does not adsorb to the surface of the producer cell. The bacteriocin is stable between pH 2.0 and 10.0, and for 20 min at 121°C. Maximum bacteriocin activity was observed in modified MRS medium supplemented with glucose or saccharose, meat extract, KH2PO4, glycerol, thiamine or cyanocobalamin, or in modified MRS medium without tri-ammonium citrate. Maximum levels of adsorption of bacST8KF (80%) to Lb. casei LHS and Lb. sakei DSM 20017 were recorded. Adsorption (80%) of the bacteriocin to Lactobacillus paraplantarum ATCC 700211T and Streptococcus caprinus ATCC 700066, which are not sensitive to the bacteriocin was also recorded. Optimal adsorption to E. faecalis E88 was recorded at 25°C at pH 2.0, and to L. innocua LMG 13568 at 4°C, 10°C and 25°C at pH 6.0. Potassium ions, MgCl2, Tris, NH4- citrate, Na-acetate, Na2CO3, EDTA and SDS led to decreased adsorption to both sensitive strains, while NaCl and mercaptoethanol resulted decreased adsorption to E. faecalis E88, but not to L. innocua LMG 13568. Methanol resulted in lower levels of adsorption to L. innocua LMG 13568 but not to E. faecalis E88. Triton X-100 and Triton X-114 increased the adsorption of bacST8KF by 40%, and ethanol and chloroform had no effect on bacteriocin adsorption. The growth of Lb. plantarum ST8KF and L. innocua LMG 13568 in a mixed culture resulted in an increase of bacST8KF production. Cells treated with bacST8KF secreted DNA and galactosidase. As bacST8KF remains stable under a variety of conditions, the bacteriocin may have application, if awarded GRAS (generally regarded as safe) status, in various food products as a natural additive or preservative. The genes encoding bacteriocin production are located on a 3.9 kilo base (kb) plasmid. Curing of the plasmid resulted in a mutant strain of Lb. plantarum ST8KF, and the Lb. plantarum strains ST8KF(+) and ST8KF(-) differed with regards to antibiotic resistance and carbohydrate fermentation reactions. The wild type and the cured strain were incorporated into Kefir grains during mass cultivation. The survival of the bacST8KF sensitive Enterococcus mundtii ST4SA added to the milk during Kefir production using the enriched mass cultured grains was monitored using fluorescent in situ hybridization. Enterococcus mundtii ST4SA was present in higher numbers in the ST8KF(-) Kefir system when compared to the ST8KF(+) system. It can, therefore, be concluded that Lb. plantarum ST8KF(+) contributes to the antimicrobial activity of Kefir through the production of bacteriocin ST8KF.
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Borges, Danielle Oliveira. "Efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado /." São José do Rio Preto, 2017. http://hdl.handle.net/11449/152215.
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Orientador: Ana Lúcia Barretto PennaCoorientador: Sabrina Neves Casarotti
Banca: Neuza Jorge
Banca: Aline Teodoro de Paula
Resumo: As bactérias acidoláticas (BAL) são bastante utilizadas em processos fermentativos na indústria de laticínios, porém algumas delas agem não somente como fermentadoras, com a produção de ácidos orgânicos a partir dos carboidratos presentes, mas também podem produzir substâncias que colaboram para a segurança microbiológica do produto fermentado ou compostos benéficos à saude. Em estudos in vitro anteriores, foi constatado que Leuconostoc mesenteroides subsp. mesenteroides SJRP55 apresenta potencial probiótico e ação bacteriostática sobre bactérias patogênicas, como Listeria monocytogenes e Escherichia coli. Neste trabalho foi avaliado o efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado, em co-cultura com outras BAL, e estudar as características físico-químicas e microbiológicas do creme, além de avaliar a capacidade de bioconservação pela produção de bacteriocinas, ácidos orgânicos e propriedade funcional pela produção de ácido linoleico conjugado (CLA) e pela atividade antioxidante por inibição de radicais livres. Foi utilizado creme de leite UHT homogeneizado padronizado em 20% de gordura e fermentado conforme quatro tratamentos: T1 - cultura mista de Lactococcus lactis subsp. lactis e Lc. lactis subsp. cremoris; T2 - cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313; T3 - Cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides...
Abstract: Lactic acid bacteria (LAB) are widely used in fermentation processes in the dairy industry, however some of them act not only as starters, with the production of organic acids from the carbohydrates, but they can also produce substances that contribute to the microbiological safety of the fermented product or produce health benefic compounds. In previous in vitro studies, it was found that Leuconostoc mesenteroides subsp. mesenteroides SJRP55 presents probiotic potential and bacteriostatic action on pathogenic bacteria, such as Listeria monocytogenes and Escherichia coli. In this study it was evaluated the effect of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 in fermented cream, in co-cultivation with other BAL, and to study the physicochemical and microbiological characteristics of the cream, besides evaluating the capacity of bioconservation by the production of bacteriocins, organic acids and functional property by the production of conjugated linoleic acid (CLA) and antioxidant activity through the inhibition of free radicals. UHT milk cream standardized at 20% fat was fermented according to four treatments: T1 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, T2 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313, T3 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55, and T4 - Mixed ...
Mestre
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Tait, Karen. "Control of biofilm formation : bacteriocins, bacteriophage and biocides." Thesis, University of Edinburgh, 2000. http://hdl.handle.net/1842/13068.
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An aim of this work was to compare interactions between bacteria, and to correlate them with increased or decreased biofilm formation. A better understanding of the interactions occurring within biofilms may lead to more effective control strategies. As the strains used in this study were closely related Enteric species, considerable bacteriocin activity occurred. Bacteriocin-producing strains were found to have a competitive advantage over bacteriocin-sensitive strains, both in gaining a foothold into a new community, and discouraging the attachment of potential competitors. Bacteriocins and bacteriocin-producing strains may be used as a novel strategy to control biofilm growth, and discourage the attachment of pathogenic strains. In general, a decrease in biofilm size and stability, and an increase in sensitivity to disinfectants was exhibited by bacteriocin-producing mixed species biofilms. There were, however, exceptions: certain biofilms of Enterobacter agglomerans/Ent when antagonised with a second, competitive strain produced a signal to repress bacteriocin synthesis in the competing strain, leading to a co-operative state. These biofilms were thicker, more stable and demonstrated an increased resistance to disinfectants. There is also the possibility that bacteriophage can be used to control biofilm formation. Studies indicated that small titres of phage were more successful in the removal of Enterobacter cloace/5920 biofilms. However, infection of three phages, φ1.15, Winchburgh and Blackburn phage, was required to completely eradicate the biofilms. The triple-combination of phage was also found to selectively remove a single bacterial species form a mixed species biofilm. The role of EPS in biofilm resistance and the adaptation of biofilms to increasing concentrations of disinfectant were also investigated. While the involvement of EPS was found to be transient, it was thought that repeated exposure to an antimicrobial agent may select for a more resistant phenotype, leading to biofilm resistance. For example, biofilms responded to increasing concentrations of triclosan by producing a triclosan mutant, and it was thought that increasing concentrations of benzalkonium chloride selected for strains utilising increased expression of multi-drug efflux pumps.
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Reid, Carole L. "Bioluminescence in the study of antimicrobials produced by lactic acid bacteria." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321396.
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Van, Reenen Carol A. (Carol Ann). "Characterization of bacteriocin 423 produced by Lactobacillus pentosus." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51652.
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Thesis (PhD)--University of Stellenbosch, 2000.ENGLISH ABSTRACT: Worldwide, bacteriocins, particularly those produced by food-related lactic acid bacteria, are receiving attention due to the possible use of these peptides as natural preservatives in food, replacing potentially harmful chemical preservatives. Bacteriocins are ribosomally synthesized proteins or peptides that inhibit closely related microorganisms. Most bacteriocins produced by lactic acid bacteria are small, heat resistant peptides that inhibit other Gram-positive bacteria, including food-borne pathogens such as Listeria monocytogenes, Bacillus cereus, Clostridium perfringens and Staphylococcus aureus, but do not inhibit Gram-negative bacteria, molds or fungi. Bacteriocins are produced as inactive prepeptides that become active after the N-terminal leader peptide is cleaved off. Small heat resistant bacteriocins are either lantibiotics (Class I), containing unusual posttranslationally modified amino acids, or peptides that are non-Ianthionines (Class II). The Class II bacteriocins are further divided into four different groups: Class lIa, the anti-listerial bacteriocins containing the YGNGV consensus sequence in the N-terminal of the protein, Class lib, bacteriocins consisting of two peptides, Class IIc, bacteriocins that are secreted via the sec pathway, and Class lid, bacteriocins that do not belong in the previous three subgroups. A bacteriocin producing lactic acid bacterium was isolated in our laboratory from traditionally home fermented South African sorghum beer. The producing bacterium was found to be a facultative heterofermentative Lactobacillus sp. and was identified as Lactobacillus plantarum or Lactobacillus pentosus by using the API 50 CHL carbohydrate fermentation system and numerical analysis of total soluble cell protein patterns. RAPD-PCR analysis identified the strain as L. plantarum, but 16S rRNA sequencing confirmed its identification as L. pentosus. The bacteriocin, first designated plantaricin 423 and later bacteriocin 423, was identified as a Class lIa small heat resistant anti-listerial bacteriocin containing the YGNGV consensus motif. Bacteriocin 423 inhibited a variety of Gram-positive bacteria, including Lactobacillus spp., Leuconostoc spp., Oenococcus oeni, Pediococcus spp., Enterococcus spp., Propionibacterium spp., Staphylococcus spp., Bacillus spp., Clostridium spp. and Listeria spp. The bacteriocin was inactivated by proteolytic enzymes and active over a wide pH range (pH 1-10). Bacteriocin 423 lost 50 % of its activity after autoclaving for 15 min at 121°C, but was not affected by lesser heat treatments. Bacteriocin production was increased by optimizing the growth medium, which consisted of glucose, tryptone, yeast extract, potassium phosphate, sodium acetate, ammonium citrate, manganese sulphate, Tween 80 and casamino acids. The bacteriocin was found to be plasmid-encoded. Genetic analysis of the bacteriocin operon indicated a high percentage of homology to the operon of another Class lIa bacteriocin, pediocin PA-1, although the structural genes of the two bacteriocins were markedly different. The structural gene of bacteriocin 423 was amplified by PCR and cloned into a yeastJE. coli vector between the ADH1 promoter and terminator sequences and fused in-frame to the MFa1 secretion signal sequence. Saccharomyces cerevisiae transformed with this plasmid expressed the bacteriocin. The sequence of prebacteriocin 423 (MMKKIEKL TEKEMANIIGGKYYGNGVTCGKHSCSVN WGOAFSCSVSHLANFGHGKC) is similar, but not identical to any other reported Class lIa anti-listeria I peptide.
AFRIKAANSE OPSOMMING: Bakteriosiene, veral dié wat deur melksuurbakterieë geproduseer word, wek belangstelling as gevolg van die moontlike gebruik van hierdie natuurlike antimikrobiese proteiëne as preserveermiddels in voedselprodukte, in plaas van potensieël gevaarlike chemiese preserveermiddels. Bakteriosiene is ribosomaal-vervaardigde proteiëne wat naverwante bakterieë inhibeer. Die meeste bakteriosiene wat deur melksuurbakterieë geproduseer word, is klein en hittebestand. Hierdie bakteriosiene inhibeer ander Gram-positiewe bakterieë, insluitend patogene soos Listeria monocytogenes, Bacillus cereus, Clostridium perfringens en Staphylococcus aureus, maar inhibeer nie Gram-negatiewe bakterieë, giste of swamme nie. Bakteriosiene word as onaktiewe prepeptiede geproduseer, wat ge-aktiveer word wanneer die N-terminale leierpeptied afgesplits word. Klein hittebestande bakteriosiene is óf lantibiotika (Klas I), met ongewone aminosure, óf normale peptiede (Klas II). Laasgenoemde klas kan verder in vier groepe verdeel word. Klas lIa is anti-listeriese bakteriosiene met fn YGNGVaminosuurvolgorde in die N-terminale kant van die peptied. Klas lib sluit in bakteriosiene wat uit twee peptiede bestaan. Klas lie is sec-afhanklike bakteriosiene, en Klas lid sluit in al die bakteriosiene wat nie in die eerste drie groepe geklassifiseer kan word nie. 'n Bakteriosien-produserende melksuurbakterie is uit tradisionele tuisgefermenteerde Suid- Afrikaanse sorghumbier geïsoleer. Die bakterie is as 'n fakultatief heterofermentatiewe Lactobacillus sp. geïdentifiseer. Die bakterie is verder as 'n Lactobacillus plantarum of Lactobacillus pentosus geïdentifiseer deur middel van die API 50 CHL-koolhidraat fermentasiesisteem en numeriese analiese van totale oplosbare selproteiënprofiele. Met RAPD-PCR analiese is die organisme as L. plantarum geïdentifiseer, maar 168 rRNA nukleotiedopeenvolging het die identiteit van die organisme as L. pentosus bevestig. Bakteriosien 423, aanvanklik geklassifiseer as plantaricin 423, is fn klein Klas lIa, hittebestande en anti-listeriese bakteriosien met die YGNGV motief, wat verskeie Grampositiewe bakterieë inhibeer. Bakteriosien 423 het verskeie Gram-positiewe organismes geïnhibeer, onder andere Lactobacillus spp., Leuconostoc spp., Oenococcus oeni, Pediococcus spp., Enterococcus spp., Propionibacterium spp., Staphylococcus spp., Bacillus spp., Clostridium spp., en Listeria spp. Proteolitiese ensieme inaktiveer die bakteriosien. Die peptied was oor 'n pH reeks van 1-10 aktief. Outoklavering vir 15 min by 121°C het die aktiwiteit van die peptied halveer, maar die bakteriosien is nie geïnaktiveer met ander hittebehandelings nie. Produksie van die bakteriosien is verhoog deur die groeimedium te optimiseer. Die groeimedium het bestaan uit glukose, triptoon, gisekstrak, kaliumfosfaat, natriumasetaat, ammoniumsitraat, mangaansulfaat, Tween 80 en casaminosure. Die bakteriosien se genetiese determinante is op In plasmied gesetel. Genetiese analiese van die bakteriosien operon het 'n hoë homologie met In ander Klas lIa bakteriosien, pediocin PA-1, getoon, maar die strukturele gene van die twee bakteriosiene verskil merkbaar. Die strukturele geen van bakteriosien 423 is met PKR ge-amplifiseer en in 'n gistE. coli-vektor tussen die ADH1 promotor- en termineerderopeenvolgings, in leesraam met die MFa1 sekresiesein, gekloneer. Saccharomyces cerevisiae wat met hierdie plasmied getransformeer is, het bakteriosien 423 uitgedruk. Die aminosuurvolgorde van prebakteriosien 423 (MMKKIEKL TEKEMANIIGGKYYGNGVTCGKHSCSVNWGOAFSCSVSHLANFGHGKC) is verwant aan, maar nie identies aan, ander Klas lIa anti-listeriese peptiede.
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Xue, Junfeng. "Genes involved in carbon source utilization and pediocin AcH resistance in Listeria." Laramie, Wyo. : University of Wyoming, 2007. http://proquest.umi.com/pqdweb?did=1456284371&sid=2&Fmt=2&clientId=18949&RQT=309&VName=PQD.
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Alves, Fernanda Cristina Bérgamo. "Ação antibacteriana de associações de antimicrobianos : nisina, óleos essenciais e compostos majotitários /." Botucatu, 2014. http://hdl.handle.net/11449/108870.
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Orientador: Ary Fernandes JúniorBanca: Maria de Lourdes Ribeiro da Cunha
Banca: Rosemeire Cristina Lianhri Rodrigues Pietro
Resumo: A pesquisa por novas drogas antimicrobianas tem aumentado, seja na indústria farmacêutica e também na indústria de alimentos. Isso acontece devido ao aumento no número de bactérias resistentes aos antimicrobianos, e a busca por conservantes alimentares que possibilitem o aumento na vida de prateleira dos alimentos. O interesse por alimentos mais saudáveis, especialmente aqueles sem adição ou com quantidades reduzidas de aditivos químicos, vem aumentando constantemente. Os produtos naturais, especialmente os de origem microbiana e de espécies vegetais são considerados fontes importantes para o desenvolvimento de novos antimicrobianos. O trabalho teve como objetivo avaliar a ação antibacteriana de óleos essenciais de plantas, seus compostos majoritários, a ação antibacteriana da nisina (bacteriocina produzida por Lactococcus lactis) e a ação antibacteriana da combinação desses compostos majoritários com a nisina em meio de cultura e no leite. Inicialmente foi avaliado o potencial antibacteriano com a determinação da concentração inibitória mínima (CIM) dos óleos essenciais de orégano (Origanum vulgare), tomilho (Tymus vulgaris), cravo da índia (Syzygium aromaticum) e canela (Cinnamomun zeylanicum) e respectivos compostos majoritários carvacrol, timol, eugenol e cinamaldeído, e da nisina sobre cepas padrões ATCC de bactérias de importância na área de alimentos: Staphylococcus aureus ATCC 25923, Escherichia coli O157 ATCC 43895, Salmonella Enteritidis ATCC 13076, Pseudomonas aeruginosa ATCC 27853, Enterococcus faecalis ATCC 10100, Listeria monocytogenes ATCC 15313, Aeromonas hydrophila ATCC 7966 e Lactobacillus rhamnosus ATCC 9595 utilizando a metodologia da microdiluição em meio de Mueller Hinton Caldo (MHC). Em alguns casos a atividade inibidora dos óleos essenciais foi maior que a atividade do seu respectivo composto isolado, e em outros a atividade inibidora do composto isolado foi maior que ...
Abstract: The research for new antimicrobial drugs has increased in a pharmaceutical industry as well as in the food industry. This happens due to the increase in the number of bacteria resistant to antimicrobial agents, and the search for food preservatives which make possible the increase in the shelf life of foods. The interest in healthier foods, especially those without addition or with reduced amounts of chemical additives is increasing constantly. The natural products, especially of microbial origin and plant species are considered important sources for the development of new antimicrobial. This study purpose to evaluate the antibacterial activity of essential oils from plants, their major compounds, the antibacterial action of nisin (bacteriocin produced by Lactococcus lactis) and the antibacterial activity of the combination of these major compounds with nisin in culture medium and in milk. First was evaluated antimicrobial activity with determination of minimum inhibitory concentration (MIC) of the essential oils of oregano (Origanum vulgare), thyme (Tymus vulgaris), clove (Syzygium aromaticum) and cinnamon (Cinnamomun zeylanicum) and their major compounds carvacrol , thymol, eugenol and cinnamaldehyde, and nisin on ATCC strains of bacteria of importance in the food industry: Staphylococcus aureus ATCC 25923, Escherichia coli O157 ATCC 43895, Salmonella Enteritidis ATCC 13076, Pseudomonas aeruginosa ATCC 27853, Enterococcus faecalis ATCC 10100, Listeria monocytogenes ATCC 15313, Aeromonas hydrophila ATCC 7966 and Lactobacillus rhamnosus ATCC 9595 using the microdilution method in Mueller Hinton Broth medium (MHC). In some cases the inhibitory activity of essential oils has been higher than the activity of the respective isolated compound, and in others the inhibitory activity of the compound isolate was greater than that of the respective essential oils, whereas nisin was active against Gram-positive bacteria and a lower inhibitory ...
Mestre
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Bodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.
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Bacteriocins (BCNs) are ribosomally synthesized polypeptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce BCNs with broad spectra of inhibition. The antimicrobial activity of BCNs against spoilage organisms (SPOs) has raised considerable interest in their application in juice preservation. The objectives of the study were to: (i) isolate, identify and screen BCN producing bacteria for antimicrobial activity against spoilage bacteria and fungi, (ii) optimize production of BCN from selected producers and (iii) investigate the industrial application of the BCN as a preservative in fruit juice. Eleven LAB strains of BCN producers were screened for antimicrobial activity. BCNs from Lactobacillus plantarum and Pediococcus pentosaceus 34 were the most effective against juice spoilage bacteria and fungi. The effect of medium components on bacteriocin production in L. plantarum and P. pentosaceus 34 was also determined. Clementine:Valencia (1:1) juice was used for the first time as the growth medium for L. plantarum and P. pentosaceus 34. The BCN from L. plantarum showed the highest activity and was, therefore, chosen for juice fermentation studies. The identification of L. plantarum was confirmed by biochemical tests, polymerase chain reaction (PCR) and sequencing of the recA gene. The highest BCN activity was observed for L. plantarum grown in De Man-Rogosa-Sharpe (MRS) and a combination of all supplements (i.e. peptone, MnSO4.H2O, Tween 80, glucose and whey), followed by MRS and Tween 80, peptone, MnSO4.H2O and MRS alone. MRS was a better medium for BCN production than juice [Clementine:Valencia (1:1)]. Size exclusion chromatography (SEC) was used to isolate the active L. plantarum BCN fraction which corresponded to an approximate molecular weight of 3.2 kDa and was proteinaceous in nature. Plantaricin structural genes (plnEF, plnJ, plnK, plnN) were detected in the L. plantarum strain by PCR and sequenced, and were chromosomally encoded as no plasmids could be detected. This implies that the BCN from L. plantarum is most likely a type of class IIa plantaricin which is responsible for the broad inhibitory activity observed. For the industrial application studies, L. plantarum BCN-containing cell free supernatant (BCNsup) added to “Ready to Drink” (RTD) Clementine:Valencia (1:1) juice at concentrations of 3 600 - 500 000 ppm decreased growth of SPOs, Lactobacillus acidophilus and Streptococcus thermophilus. At 250 000 ppm, the L. plantarum BCNsup achieved 5.3 and 6.8 log reductions of the L. acidophilus, after 24 and 48 h, respectively, which is larger than the USFDA (2001) requirement of a 5 log reduction in SPO activity, for preservation of fruit juices. However, there was a decrease in the activity when the BCNsup was applied to industrial (Valor) RTD juice (mango-orange) at decreasing concentrations of 100 000, 50 000 and 25 000 ppm. Organoleptic tests showed that the BCN did not alter flavor or taste of the juice and did not cause toxicity or allergic reactions. A food safety risk assessment was conducted in order to determine the Critical Control Point(s) [CCP(s)] at which the BCN could be applied to control identified microbiological hazards, and a Hazard Analysis and Critical Control Point (HACCP) plan was developed. This is the first report on the optimisation of L. plantarum BCN production in juice [Clementine:Valencia (1:1)], followed by inoculation into RTD juice (mango-orange), including a HACCP plan for the application of the BCN as a preservative in juice.
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Hale, John D. F., and n/a. "Small bacteriocins produced by Streptococcus mutans and Streptococcus sanguis." University of Otago. Department of Microbiology & Immunology, 2006. http://adt.otago.ac.nz./public/adt-NZDU20060905.144149.
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Dental caries is the most common bacterial disease of humans and occurs when oral bacteria produce acids, following their fermentation of dietary carbohydrates. This acid can then cause a localised demineralisation of the tooth surface. A group of seven species of bacteria, collectively known as the mutans streptococci, have been predominantly implicated in the onset of dental caries. In particular, Streptococcus mutans and Streptococcus sobrinus have been shown to be the main aetiological agents of this disease in humans. Most attempts to control the microbial component of caries target these bacteria.
The past 50 years has provided considerable information about the pathogenesis of dental caries, the likely route and time of transmission of cariogenic bacteria to susceptible hosts and possible ways of either treating or controlling the onset of this disease. In regards to the latter, many techniques (such as the use of tooth brushes, mouth washes, dental floss and tooth paste) for the control of plaque build-up exist and the examples listed are generally part of a daily routine. However, these techniques need to be applied regularly, and as such only highly-motivated individuals generally experience improved oral health. Therefore, the search for more effective less labour-intensive approaches continues. One area of research is into the potential application of small ribosomally-synthesised antimicrobial peptides, known as bacteriocins. Bacteriocins generally inhibit closely-related species that occupy the same ecological niche. Their relatively-specific targeting, plus the fact that many are remarkably heat and chemically-stable molecules, makes them excellent candidates for possible anti-caries applications.
Numerous bacteriocins produced by the lactic acid bacteria have now been identified. Most can be broadly categorised into one of four main classes, of which Class I, the lantibiotics and Class II, the small (<10 kDa) non-modified peptides, contain the most examples. Many screens for anti-mutans streptococcal (MS) bacteriocins have been carried out and it appears that the best source of anti-MS bacteriocins are the mutans streptococci themselves. Research in this laboratory has identified examples of anti-mutans streptococcal bacteriocins produced by both mutans streptococci and non-mutans streptococci. The present study investigated the anti-MS inhibitors produced by two streptococcal strains, S. mutans N and Streptococcus sanguis K11. During the course of this study a third strain, S. mutans UA159, was also studied for its bacteriocinogenic properties.
Although S. sanguis K11 produces anti-mutans streptococcal inhibitory activity, this appears only effective against Streptococcus rattus. In addition however, the inhibitory activity of this strain is also directed against all tested strains of Streptococcus agalactiae and ca. 50% of Streptococcus pyogenes. In the present study a 5069 Da novel inhibitory agent (sanguicin K11) was characterised and shown responsible for this unusual inhibitory spectrum. Through reverse genetics the sanK11 locus was identified and shown to encode a Class II type bacteriocin, the first shown to be produced by S. sanguis. Following screens of additional S. sanguis, sanK11 was shown to be present only in strains producing the same type of inhibitory pattern (P-type) as strain K11. The cysteine residues at positions 7 and 38 of the sanguicin K11 propeptide were shown to form a disulphide bridge essential for sanguicin K11 inhibitory activity.
S. mutans N and eight other S. mutans strains have been found to have what appears to be the same inhibitory spectrum, which includes members of the mutans streptococci and several other oral streptococcal species. One strain (UA140) of the eight has previously been shown to produce the lantibiotic mutacin I and the non-lantibiotic mutacin IV. S. mutans N was known to produce the non-lantibiotic mutacin N. The current study set out to investigate how two strains, apparently producing completely different bacteriocins could have the same inhibitory spectrum. Reverse genetics identified the mutacin N structural gene (mutN) and mutagenesis studies showed that this bacteriocin was responsible only for the inhibitory activity against mutans streptococci. Further sequencing around the mutN locus identified a second bacteriocin-like locus (mutO) adjacent to mutN. mutO was also identified to have anti-mutans streptococcal inhibitory activity and because of the close proximity of mutO and mutN and given the homology they share with other known two-peptide bacteriocins it seemed probable that mutacins O and N are components of a new member of this special class of bacteriocins (Class IIb, the two peptide bacteriocins) in which the optimal inhibitory activity is dependent on the co-operative activity of the two peptides.
Further investigations of strain N examined the expression of mutacins O and N. During a search for a suitable heterologous non-mutacinogenic S. mutans strain to act as an expression host, the genome reference strain, S. mutans UA159 was given consideration. However, contrary to previous reports, this strain was found to exhibit bacteriocin-like inhibitory activity. During a follow-up investigation, strain UA159 was found to inhibit 84 strains representing 11 different species of bacteria, but no inhibition of mutans streptococci was detected. The locus (nlmAB) encoding the two-peptide bacteriocin mutacin IV was identified within the UA159 genome. Using genetic dissection of nlmA and nlmB, the contribution of each peptide was examined and it was found that only the NlmA* propeptide appears to be active, raising doubts as to whether mutacin IV is a bona fide two-peptide bacteriocin. Deletion of the entire nlmAB locus created a mutant strain that exhibited a loss of inhibitory activity against the same 64 strains as was found for the nlmA mutant. A BLASTP search for the consensus leader sequence that precedes the propeptide of Class II bacteriocins, identified ORFs encoding 9 more putative bacteriocin-like peptides. Further genetic dissection identified the SMU.1914c locus as being responsible for the inhibitory activity against a further 15 strains not already sensitive to mutacin IV. SMU.1914c was renamed mutacin V. However, it appears that another as yet unidentified mutacin(s) is also produced by strain UA159 given that three indicator strains still remained sensitive to a double mutant [UA[Delta](1914/NlmAB)] in which both the mutacin IV and putative mutacin V loci were inactivated.
Export of Class II bacteriocins has been found to occur by either a SEC-dependent system or via a dedicated peptide ATP Binding Cassette (ABC) transporter. Three potential ABC transporter ORFs were identified in S. mutans UA159. Two (comA and cslA) had the characteristic accessory factor ORF (comB and cslB respectively) located adjacent to the main ABC transporter ORF, while the third ORF763 appeared to lack this. Mutagenesis of each of these five ORFS was carried out and confirmed cslAB to be the ABC transporter involved in the export of the competence stimulating factor, while the function of ORF763 could not be established in this study. Mutagenesis of either comA or comB resulted in a complete cessation of bacteriocin production by the respective mutant strains. Historically, comA and comB is the nomenclature used for loci encoding the exporter of the competence inducing factors in streptococci. In light of this new information, comA and comB were renamed nlmT and nlmE respectively, to account for the newly defined role of this ABC transporter.
The present study investigated four bacteriocins two of which (sanguicin K11 and mutacin ON) appear to have some potential for application to anti-caries control, and the others (mutacins IV and V) being shown to be produced by the genome reference strain (UA159). All three mutacins were shown to be exported from their respective producer cells by the NlmTE ABC transporter, while sanguicin K11 is predicted to be exported by a peptide ABC transporter located adjacent to sanK11.
Bacteriocins may yet provide a novel alternative for the treatment and control of dental caries. In their favour is that fact that they have relatively narrow defined inhibitory spectra and thus are unlikely to produce widespread changes to plaque ecosystems. Potential uses include as topical agents where bacteriocin preparations could be incorporated into dentrifices such as toothpastes or mouthwashes. Alternatively, streptococci producing anti-mutans streptococcal bacteriocins could be implanted into the oral cavity in strain replacement therapy strategies. There are pros and cons to each technique and the most effective anti-caries control appears more likely to result from "cocktail therapy" where bacteriocins are combined with a number of other anti-mutans streptococcal agents to achieve long-lasting protection against mutans streptococcus proliferation.
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Hatziioanou, Diane. "Discovery and analysis of novel bacteriocins from gut bacteria." Thesis, University of East Anglia, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.539358.
Full textBooks on the topic "Bacteriocins"
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Riley, Margaret A., and Milind A. Chavan, eds. Bacteriocins. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1.
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Gu, Qing. Bacteriocins. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-2661-9.
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James, Richard, Claude Lazdunski, and Franc Pattus, eds. Bacteriocins, Microcins and Lantibiotics. Berlin, Heidelberg: Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-76974-0.
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1947-, James Richard, Lazdunski Claude, Pattus Franc, and NATO Advanced Research Workshop on Bacterial Plasmid-Coded Toxins: Bacteriocins, microcins, and lantibiotics (1991 : Bandol, France), eds. Bacteriocins, microcins and lantibiotics. Berlin: Springer-Verlag, 1992.
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Rasool, Sheikh Ajaz. Bacteriocins: The protein antibiotics. Pakistan: (s.n.), 1992.
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De Vuyst, Luc, and Erick J. Vandamme, eds. Bacteriocins of Lactic Acid Bacteria. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1.
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G, Hoover Dallas, and Steenson Larry R, eds. Bacteriocins of lactic acid bacteria. San Diego: Academic Press, 1993.
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de, Vuyst Luc, and Vandamme Erick J. 1943-, eds. Bacteriocins of lactic acid bacteria: Microbiology, genetics, and applications. London: Blackie Academic & Professional, 1994.
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Cahill, Sarah Marie. The application of polymer gels in the development of a delivery system for the bacteriocin nisin. Dublin: University College Dublin, 1998.
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Reeves, Peter. Bacteriocins. Springer London, Limited, 2012.
Find full textBook chapters on the topic "Bacteriocins"
1
Gálvez, Antonio, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos, and Rubén Pérez Pulido. "Bacteriocins." In Decontamination of Fresh and Minimally Processed Produce, 317–32. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch18.
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Riley, Margaret A., and Milind A. Chavan. "Introduction." In Bacteriocins, 1–3. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_1.
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Gordon, David M., Elizabeth Oliver, and Jane Littlefield-Wyer. "The Diversity of Bacteriocins in Gram-Negative Bacteria." In Bacteriocins, 5–18. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_2.
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Chavan, Milind A., and Margaret A. Riley. "Molecular Evolution of Bacteriocins in Gram-Negative Bacteria." In Bacteriocins, 19–43. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_3.
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Heng, Nicholas C. K., Philip A. Wescombe, Jeremy P. Burton, Ralph W. Jack, and John R. Tagg. "The Diversity of Bacteriocins in Gram-Positive Bacteria." In Bacteriocins, 45–92. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_4.
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Shand, Richard F., and Kathryn J. Leyva. "Peptide and Protein Antibiotics from the Domain Archaea: Halocins and Sulfolobicins." In Bacteriocins, 93–109. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_5.
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Kerr, Benjamin. "The Ecological and Evolutionary Dynamics of Model Bacteriocin Communities." In Bacteriocins, 111–34. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_6.
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Gillor, Osnat. "Bacteriocins' Role in Bacterial Communication." In Bacteriocins, 135–45. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-36604-1_7.
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Gu, Qing. "Human Health and Nutrition." In Bacteriocins, 107–26. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-2661-9_6.
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Gu, Qing. "Bacteriocinogenic Lactic Acid Bacteria and Antibacterial Mechanisms." In Bacteriocins, 39–61. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-2661-9_3.
Full textConference papers on the topic "Bacteriocins"
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Lawalata, Helen Joan, Jovialine A. Rungkat, Wiesye Maya S. Nangoy, Anita C. C. Tengker, and Nova G. H. Grees. "Bacteriocin Activity of Lactic Acid Bacteria from Ripe Tome-Tome Fruit (Flacourtia Inermis) Material." In Unima International Conference on Science and Technology 2022. Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-9grrk3.
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The objective of this study are to isolate lactic acid bacteria from ripe tome-tome fruit (Flacourtia inermis and bacteriocin activity in inhibiting the growth of Staphylococcus aureus and Escherichia coli. The results showed that 10 isolates of lactic acid bacteria were found and have the potential to produce bacteriocins. They were isolates TM1, TM2, TM3, TM4, TM5, TM6, TM7, TM8, TM9 and TM10 and were identified as members of the genus Lactobacillus (TM1,TM2,TM7,TM8,TM9,TM10) and members of the genus Lactococcus (TM3,TM4,TM5,TM6). The ten isolates of lactic acid bacteria were able to produce bacteriocin and were able to inhibit the growth of S. aureus but unable to inhibit the growth of E. coli. Bacteriocins from the ten LAB isolates are expected to be used as raw materials alternative preservatives in food products because of their ability to inhibit growth of food spoilage microbes, resulting in the use of chemical additives can be minimized.
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Kalkan, Selin, Emel Ünal, and Zerrin Erginkaya. "Comparison of Anti-Listerial Effect Spectrum of Bacteriocins." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0079.
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Liu, Shanna, and Zhijiang Zhou. "Natural Preservatives-Research Progress in Class II a Bacteriocins." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5516456.
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Maia, Luciana Furlaneto, Mayara Baptistucci Ogaki, and Márcia Cristina Furlaneto. "Genotypic Characterization of Bacteriocins in Enterococcal Isolates of Different Sources." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-003.
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Khromova, Natalya, Victor Panfilov, Ekaterina Marinicheva, Julia Epishkina, and Irina Shakir. "A STUDY ON INDUSTRIAL STRAINS OF LACTIC ACID BACTERIA PRODUCING BACTERIOCINS." In 20th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2020. STEF92 Technology, 2020. http://dx.doi.org/10.5593/sgem2020/6.1/s25.020.
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Suryani, Lilis, and Muhammad Kurniawan. "The effect of temperature and incubation time of bacteriocins produced by lactobacillus isolates growol against Salmonella typhi in vitro." In 12TH INTERNATIONAL SEMINAR ON NEW PARADIGM AND INNOVATION ON NATURAL SCIENCES AND ITS APPLICATIONS (12TH ISNPINSA): Contribution of Science and Technology in the Changing World. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0218072.
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Mulyawati, Alifia Issabella, Tri Ardyati, and Yoga Dwi Jatmiko. "Partial purification and characterization of bacteriocins from Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 isolated from fermented Sumbawa mare’s milk as food preservative candidates." In INTERNATIONAL CONFERENCE ON BIOLOGY AND APPLIED SCIENCE (ICOBAS). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5115747.
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Küçük, Çiğdem, and Merih Kivanç. "Bacteriocin production by bean root bacteria." In Proceedings of the III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009). WORLD SCIENTIFIC, 2010. http://dx.doi.org/10.1142/9789814322119_0124.
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CONTESSA, C. R., N. B. SOUZA, G. B. GONÇALO, L. ALMEIDA, A. P. MANERA, and C. C. MORAES. "ESTABILIDADE TÉRMICA DE BACTERIOCINA PRODUZIDA POR Lactobacillus sakei." In Congresso Brasileiro de Engenharia Química em Iniciação Científica. São Paulo: Editora Blucher, 2017. http://dx.doi.org/10.5151/chemeng-cobeqic2017-019.
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Jie, Lin-Xia, Hui Liu, Hong-Xing Zhang, and Yuan-Hong Xie. "Optimization of Bacteriocin Production by Lactobacillus Plantarum LF1." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0156.
Full textReports on the topic "Bacteriocins"
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Barefoot, Susan, Benjamin Juven, Thomas Hughes, Avraham Lalazar, A. B. Bodine, Yitzhak Ittah, and Bonita Glatz. Characterization of Bacteriocins Produced by Food Bioprocessing Propionobacteria. United States Department of Agriculture, August 1992. http://dx.doi.org/10.32747/1992.7561061.bard.
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Objectives were to further characterize activity spectra of dairy propionibacteria bacteriocins, jenseniin G and propionicin PLG-1, purify them, examine the role of cell walls in resistance, examine their interactions with cytoplasmic membrane, explain producer immunity, and clone the responsible genes. Inhibitory spectra of both bacteriocins were further characterized. Propionicin was most effective in controlling Gram-positive, rather than Gram-negative organisms; it controlled growth of sensitive cells both in a culture medium and a model food system. Jenseniin inhibited yogurt cultures and may help prevent yogurt over-acidification. Both were active against botulinal spores; jenseniin was sporostatic; propionicin was sporicidal. Jenseniin was produced in broth culture, was stable to pH and temperature extremes, and was purified. Its molecular mass (3649 Da) and partial amino acid composition (74%) were determined. A blocked jenseniin N-terminus prevented sequencing. Methods to produce propionicin in liquid culture were improved, and large scale culture protocols to yield high titers were developed. Methods to detect and quantify propionicin activity were optimized and standardized. Stability of partially purified propionicin was demonstrated and an improved purification scheme was developed. Purified propionicin had a 9328-Da molecular mass, contained 99 amino acids, and was significantly hydrophobic; ten N-terminal amino acids were identified. Propionicin and Jenseniin interacted with cytoplasmic membranes; resistance of insensitive species was cell wall-related. Propionicin and jenseniin acted similarly; their mode of action appeared to differ from nisin. Spontaneous jenseniin-resistant mutants were resistant to propionicin but nisin-sensitive. The basis for producer immunity was not resolved. Although bacteriocin genes were not cloned, a jenseniin producer DNA clone bank and three possible vectors for cloning genes in propionibacteria were constructed. In addition, transposon Tn916 was conjugatively transferred to the propionicin producer from chromosomal and plasmid locations at transfer frequencies high enough to permit use of Tn916 for insertional mutagenesis or targeting genes in propionibacteria. The results provide information about the bacteriocins that further supports their usefulness as adjuncts to increase food safety and/or quality.
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Montville, Thomas J., and Roni Shapira. Molecular Engineering of Pediocin A to Establish Structure/Function Relationships for Mechanistic Control of Foodborne Pathogens. United States Department of Agriculture, August 1993. http://dx.doi.org/10.32747/1993.7568088.bard.
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This project relates the structure of the bacteriocin molecule (which is genetically determined) to its antimicrobial function. We have sequenced the 19,542 bp pediocin plasmid pMD136 and developed a genetic transfer system for pediococci. The pediocin A operon is complex, containing putative structural, immunity, processing, and transport genes. The deduced sequence of the pediocin A molecule contains 44 amino acids and has a predicted PI of 9.45. Mechanistic studies compared the interaction of pediocin PA-1 and nisin with Listeria monocytgenes cells and model lipid systems. While significant nisin-induced intracellular ATP depletion is caused by efflux, pediocin-induced depletion is caused exclusively by hydrolysis. Liposomes derived from L. monocytogenes phospholipids were used to study the physical chemistry of pediocin and nisin interactions with lipids. Their different pH optima are the results of different specific ionizable amino acids. We generated a predicted 3-D structural model for pediocin PA-1 and used a variety of mutant pediocins to demonstrate that the "positive patch" at residues 11 and 12 (and not the YGNGV consensus sequence) is responsible for the binding step of pediocin action. This structure/function understanding gained here provides necessary prerequisites to the more efficacious use of bacteriocins to control foodborne pathogens.
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Barefoot, Susan F., Bonita A. Glatz, Nathan Gollop, and Thomas A. Hughes. Bacteriocin Markers for Propionibacteria Gene Transfer Systems. United States Department of Agriculture, June 2000. http://dx.doi.org/10.32747/2000.7573993.bard.
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The antibotulinal baceriocins, propionicin PLG-1 and jenseniin G., were the first to be identified, purified and characterized for the dairy propionibaceria and are produced by Propionibacterium thoenii P127 and P. thoenii/jensenii P126, respectively. Objectives of this project were to (a) produce polyclonal antibodies for detection, comparison and monitoring of propionicin PLG-1; (b) identify, clone and characterize the propionicin PLG-1 (plg-1) and jenseniin G (jnG) genes; and (3) develop gene transfer systems for dairy propionibacteria using them as models. Polyclonal antibodies for detection, comparison and monitoring of propionicin PLG-1 were produced in rabbits. Anti-PLG-1 antiserum had high titers (256,000 to 512,000), neutralized PLG-1 activity, and detected purified PLG-1 at 0.10 mg/ml (indirect ELISA) and 0.033 mg/ml (competitive indirect ELISA). Thirty-nine of 158 strains (most P. thoenii or P. jensenii) yielded cross-reacting material; four strains of P. thoenii, including two previously unidentified bacteriocin producers, showed biological activity. Eight propionicin-negative P127 mutants produced neither ELISA response nor biological activity. Western blot analyses of supernates detected a PLG-1 band at 9.1 kDa and two additional protein bands with apparent molecular weights of 16.2 and 27.5 kDa. PLG-1 polyclonal antibodies were used for detection of jenseniin G. PLG-1 antibodies neutralized jenseniin G activity and detected a jenseniin G-sized, 3.5 kDa peptide. Preliminary immunoprecipitation of crude preparations with PLG-1 antibodies yielded three proteins including an active 3-4 kDa band. Propionicin PLG-1 antibodies were used to screen a P. jensenii/thoenii P126 genomic expression library. Complete sequencing of a cloned insert identified by PLG-1 antibodies revealed a putative response regulator, transport protein, transmembrane protein and an open reading frame (ORF) potentially encoding jenseniin G. PCR cloning of the putative plg-1 gene yielded a 1,100 bp fragment with a 355 bp ORF encoding 118 amino acids; the deduced N-terminus was similar to the known PLG-1 N-terminus. The 118 amino acid sequence deduced from the putative plg-1 gene was larger than PLG-1 possibly due to post-translational processing. The product of the putative plg-1 gene had a calculated molecular weight of 12.8 kDa, a pI of 11.7, 14 negatively charged residues (Asp+Glu) and 24 positively charged residues (Arg+Lys). The putative plg-1 gene was expressed as an inducible fusion protein with a six-histidine residue tag. Metal affinity chromatography of the fused protein yielded a homogeneous product. The fused purified protein sequence matched the deduced putative plg-1 gene sequence. The data preliminarily suggest that both the plg-1 and jnG genes have been identified and cloned. Demonstrating that antibodies can be produced for propionicin PLG-1 and that those antibodies can be used to detect, monitor and compare activity throughout growth and purification was an important step towards monitoring PLG-1 concentrations in food systems. The unexpected but fortunate cross-reactivity of PLG-1 antibodies with jenseniin G led to selective recovery of jenseniin G by immunoprecipitation. Further refinement of this separation technique could lead to powerful affinity methods for rapid, specific separation of the two bacteriocins and thus facilitate their availability for industrial or pharmaceutical uses. Preliminary identification of genes encoding the two dairy propionibacteria bacteriocins must be confirmed; further analysis will provide means for understanding how they work, for increasing their production and for manipulating the peptides to increase their target species. Further development of these systems would contribute to basic knowledge about dairy propionibacteria and has potential for improving other industrially significant characteristics.
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Stote, Robert E. Protocol for Initial Purification of Bacteriocin. Fort Belvoir, VA: Defense Technical Information Center, October 2015. http://dx.doi.org/10.21236/ada627577.
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Weinberg, Zwi G., Richard E. Muck, Nathan Gollop, Gilad Ashbell, Paul J. Weimer, and Limin Kung, Jr. effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance. United States Department of Agriculture, September 2003. http://dx.doi.org/10.32747/2003.7587222.bard.
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The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.
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Sikes, Anthony, Wayne Muller, and Claire Lee. Optimization of Fermentation Conditions for the Production of Bacteriocin Fermentate"". Fort Belvoir, VA: Defense Technical Information Center, March 2015. http://dx.doi.org/10.21236/ada614142.
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Cytryn, Eddie, Mark R. Liles, and Omer Frenkel. Mining multidrug-resistant desert soil bacteria for biocontrol activity and biologically-active compounds. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598174.bard.
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Control of agro-associated pathogens is becoming increasingly difficult due to increased resistance and mounting restrictions on chemical pesticides and antibiotics. Likewise, in veterinary and human environments, there is increasing resistance of pathogens to currently available antibiotics requiring discovery of novel antibiotic compounds. These drawbacks necessitate discovery and application of microorganisms that can be used as biocontrol agents (BCAs) and the isolation of novel biologically-active compounds. This highly-synergistic one year project implemented an innovative pipeline aimed at detecting BCAs and associated biologically-active compounds, which included: (A) isolation of multidrug-resistant desert soil bacteria and root-associated bacteria from medicinal plants; (B) invitro screening of bacterial isolates against known plant, animal and human pathogens; (C) nextgeneration sequencing of isolates that displayed antagonistic activity against at least one of the model pathogens and (D) in-planta screening of promising BCAs in a model bean-Sclerotiumrolfsii system. The BCA genome data were examined for presence of: i) secondary metabolite encoding genes potentially linked to the anti-pathogenic activity of the isolates; and ii) rhizosphere competence-associated genes, associated with the capacity of microorganisms to successfully inhabit plant roots, and a prerequisite for the success of a soil amended BCA. Altogether, 56 phylogenetically-diverse isolates with bioactivity against bacterial, oomycete and fungal plant pathogens were identified. These strains were sent to Auburn University where bioassays against a panel of animal and human pathogens (including multi-drug resistant pathogenic strains such as A. baumannii 3806) were conducted. Nineteen isolates that showed substantial antagonistic activity against at least one of the screened pathogens were sequenced, assembled and subjected to bioinformatics analyses aimed at identifying secondary metabolite-encoding and rhizosphere competence-associated genes. The genome size of the bacteria ranged from 3.77 to 9.85 Mbp. All of the genomes were characterized by a plethora of secondary metabolite encoding genes including non-ribosomal peptide synthase, polyketidesynthases, lantipeptides, bacteriocins, terpenes and siderophores. While some of these genes were highly similar to documented genes, many were unique and therefore may encode for novel antagonistic compounds. Comparative genomic analysis of root-associated isolates with similar strains not isolated from root environments revealed genes encoding for several rhizospherecompetence- associated traits including urea utilization, chitin degradation, plant cell polymerdegradation, biofilm formation, mechanisms for iron, phosphorus and sulfur acquisition and antibiotic resistance. Our labs are currently writing a continuation of this feasibility study that proposes a unique pipeline for the detection of BCAs and biopesticides that can be used against phytopathogens. It will combine i) metabolomic screening of strains from our collection that contain unique secondary metabolite-encoding genes, in order to isolate novel antimicrobial compounds; ii) model plant-based experiments to assess the antagonistic capacities of selected BCAs toward selected phytopathogens; and iii) an innovative next-generation-sequencing based method to monitor the relative abundance and distribution of selected BCAs in field experiments in order to assess their persistence in natural agro-environments. We believe that this integrated approach will enable development of novel strains and compounds that can be used in large-scale operations.