Consulta: subjectFacets:"Bacteriocins"
Registros recuperados: 16
Data/hora: 03/06/2024 03:43:09

NISIN and the Market for Commercial Bacteriocins
Provedor de dados: 31
Autores: Jones,   Eluned; Salin,   Victoria; Williams,   Gary W.
This report provides a background analysis of the market for nisin and other commercially available antimicrobial food additives. The report concludes that there is a potential role for a new U.S.-based entity to compete with a nisin product that is cost-competitive or provides quality guarantees to satisfy U.S. buyers who have tight specifications for ingredient sourcing and food safety and quality oversight.
Tipo: Report
Palavras-chave: NISIN; Bacteriocins; Food Consumption/Nutrition/Food Safety; Marketing.
Ano: 2005
URL: http://purl.umn.edu/90779

Detection and characterization of bacteriocin-producing Lactococcus lactis strains
Provedor de dados: 59
Autores: Moreno,Izildinha; Lerayer,Alda L.S.; Leitão,Mauro F. de Freitas.
One hundred sixty seven strains of Lactococcus lactis were screened for bacteriocin production by well diffusion assay of GM17 agar. Fourteen (8.4%) produced antimicrobial activity other than organic acids, bacteriophages or hydrogen peroxide. The frequency of bacteriocin production ranged from 2% in L. lactis subsp. cremoris up to 12% in L. lactis subsp. lactis. Antimicrobial activities were not observed in any strain of L. lactis subsp. lactis var. diacetylactis. Among thirteen bacteriocin-producing strains and two nisin-producing strains (L. lactis subsp. lactis ATCC 11454 and L. lactis subsp. lactis CNRZ 150), eight (53%) were characterized as lactose-positive (Lac+) and proteinase-negative (Prt-). The bacteriocin-producing cultures were also...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: L. lactis; Bacteriocins; Fermentation; Plasmids.
Ano: 1999
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000200008

Bacteriocin-like inhibitory substance in aquaculture: a classic method of protein precipitation for a new aplicability
Provedor de dados: 3
Autores: Pacheco, Kelly Dutra; Del'Duca, Alessandro; Borges, Marina Loures; Fernandes, Rafhaela Tostes; Cesar, Dionéia Evangelista; Apolônio, Ana Carolina Morais.
 Techniques to decrease losses from bacterial diseases are always important to improve the fish production. The use of antagonistic substances (bacteriocins) has been proven to be a viable option. The aim of this study was to evaluate different methods of purification for bacteriocin like inhibitory substances (BLIS). For the purification process, we isolated and used two Gram-positive bacilli that produce antagonistic substances for pathogens in aquaculture. Tests for detection of interfering factors were also performed. After the confirmation that the antagonistic action was due the BLIS activity, we carried out the purification methods. The methods tested were: cell free supernatant, acid extraction and ammonium sulfate precipitation at two...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocins; Gram-positive bacilli; Tilapia culture; Bacteriocin-like inhibitory substance purification.
Ano: 2018
URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/37881

Resistência bacteriana e ação das bacteriocinas de Lactobacillus spp em Staphylococcus aureus isolados de mastite bovina
Provedor de dados: 45
Autores: Pribul,B.R.; Pereira,I.A.; Soares,L.C.; Coelho,S.M.O.; Barberis,I.L.; Pascual,L.; Souza,M.M.S.
Staphylococcus aureus is the major pathogen causing intramammary infections in dairy cattle worldwide. Among the factors that contribute to its spread and infectious potential is the ability to overcome the mechanisms of antimicrobials activity. The present work investigated the antimicrobial resistance pattern and sensibility to bacteriocins produced by strains of Lactobacillus spp of 30 isolates of S. aureus from mastitis. From this, 29 are beta-lactamase producers. Eight isolates (26.6%) showed resistance to at least four antibiotics being considered multiresistent. All of them were mecA-positive. Otherwise, all isolates tested showed sensibility to at least one of the four bacteriocin producer strains. Due to the significant depletion of the efficacy...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Staphylococcus aureus; Bovine mastitis; Antimicrobial resistance; Bacteriocins; Lactobacillus spp.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000300029

Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments
Provedor de dados: 52
Autores: Nwuche,Charles Ogugua.
In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total of 752 colonies isolated from the condiments. Out of the 30, only five strains retained activity after the pH of the broth supernatant was adjusted to 6.5. When evaluated by the agar-well diffusion assay, the spectra of inhibitory activity showed that Staphylococcus aureus was the most sensitive indicator organism tested, while Listeria monocytogenes was the most resistant. One strain (UG 2) was active against Escherichia coli. The assays using the cell-free supernatant of the cultures showed that the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 'Ugba'; 'Okpiye'; Lactic acid bacteria; Bacteriocins; Inhibitory activity; Condiments; Cell free supernatant.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100013

Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives
Provedor de dados: 52
Autores: Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de.
Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008

Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives
Provedor de dados: 52
Autores: Parada,José Luis; Caron,Carolina Ricoy; Medeiros,Adriane Bianchi P.; Soccol,Carlos Ricardo.
Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactic acid bacteria; Bacteriocins; Purification; Food preservation.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000300018

Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products
Provedor de dados: 58
Autores: Martinis,Elaine C.P. De; Públio,Márcia R.P.; Santarosa,Priscila R.; Freitas,Flávia Z.
Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH), three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactic acid bacteria; Meat; Bacteriocins; Biopreservation; Listeria monocytogenes.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100008

Bacteria of fecal origin in mangrove oysters (Crassostrea rhizophorae) in the Cocó River estuary, Ceará State, Brazil
Provedor de dados: 58
Autores: Silva,Ana I.M.; Vieira,Regine H.S.F.; Menezes,Francisca G.R.; Fonteles-Filho,Antonio A.; Torres,Regina C.O.; Sant'Anna,Ernani S.
This study was aimed at evaluating the microbiological quality of mangrove oysters (Crassostrea rhizophorae), collected at a natural oyster bed in the estuary of Cocó river (Fortaleza, Ceará, Brazil). MPN values were used for estimating the total (TC) and fecal (FC) coliforms and Enterococcus spp. TC and FC MPN values in the whole muscle and intervalve liquid ranged from &lt;1.8 to &gt;1,600/g and from &lt;1.8 to 920/g, respectively. The MPN estimates for Enterococcus spp. were between &lt;3.0 and &gt;1,100/g. No correlation was found between the physico-chemical parameters (temperature, salinity and pH) of the surrounding water and the bacteriological contamination levels found in the tested oysters. The only correlation found was between TC and FC...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Oyster; Total and fecal coliforms; Enterococci; Bacteriocins.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100021

Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka"
Provedor de dados: 58
Autores: Todorov,Svetoslav Dimitrov; Stojanovski,Saso; Iliev,Ilia; Moncheva,Penka; Nero,Luis Augusto; Ivanova,Iskra Vitanova.
Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lukanka; Antibiotic resistance; Virulence factors; Lactic acid bacteria; Bacteriocins.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300576

Characterization of bacteriocins produced by Lactococcus lactis strains
Provedor de dados: 58
Autores: Moreno,Izildinha; Lerayer,Alda L.S.; Baldini,Vera L.S.; Leitão,Mauro F. de F.
Bacteriocins produced by fifteen strains of Lactococcus lactis (14 L. lactis subsp. lactis and one L. lactis subsp. cremoris) were heat resistant, sensitive to several proteolytic enzymes and active over a wide range of pH. Their resistance to the heating was greatly influenced by the pH. Only the strain L. lactis subsp. lactis ITAL 383 produced a bacteriocin with a wide activity spectrum, similar to nisin of L. lactis subsp. lactis ATCC 11454. This bacteriocin inhibited closely related species and other Gram-positive microorganisms including Listeria monocytogenes and Staphylococcus aureus, but it was not active against the Gram-negative bacteria tested. The identification of partially purified antimicrobial compounds by SDS-PAGE showed that bacteriocin...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocins; L. lactis; Activity spectrum; Physical-chemical characteristic.
Ano: 2000
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000300007

Screening for antimicrobial activity among bacteria isolated from the Amazon Basin
Provedor de dados: 58
Autores: Motta,Amanda S.; Cladera-Olivera,Florencia; Brandelli,Adriano.
Bacteria producing antimicrobial activity were identified among 86 isolates from aquatic environments of Brazilian Amazon Basin. Antimicrobial activity against at least one indicator strain was detected for 59 isolates (68.6%). Inhibitory activity was mostly against Gram-positive bacteria, such as Listeria monocytogenes and Bacillus cereus. The antimicrobial substances produced by 19 strains that showed higher inhibitory activity were partially characterized. These antimicrobial substances showed thermal resistance for up to 100°C and partial resistance to proteolytic treatment. Some antimicrobials were partially resistant to pronase E at 2 mg ml-1 or to treatment with trichloroacetic acid. Detection of antimicrobial activity on polyacrylamide gels...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antimicrobial activity; Listeria monocytogenes; Bacteriocins; Amazon Basin.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000300007

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity
Provedor de dados: 58
Autores: Bromberg,Renata; Moreno,Izildinha; Zaganini,Cíntia Lopes; Delboni,Roberta Regina; Oliveira,Josiane de.
A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gram-negative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocins; Lactic acid bacteria; Meat; Inhibitory activity.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100023

Improved adsorption-desorption extraction applied to the partial characterization of the antilisterial bacteriocin produced by Carnobacterium maltaromaticum C2
Provedor de dados: 58
Autores: Tulini,F. L; De Martinis,E.C.P.
Bacteriocins are ribosomally produced peptides useful for food biopreservation. An improved adsorption-desorption process is proposed for the partial purification of the bacteriocin produced by the fish isolate Carnobacterium maltaromaticum C2. Analyzis of extract by SDS-PAGE indicated this method may offer an alternative to improve the yield of purification of bacteriocins.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocins; LAB; Carnobacterium; SDS-PAGE.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200032

Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat
Provedor de dados: 58
Autores: Fiorentini,Ângela M.; Sant'Anna,Ernani S.; Porto,Anna C.S.; Mazo,Jaciara Z.; Franco,Bernadette D.G.M.
Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactobacillus plantarum BN; Bacteriocins; Bovine meat; Shelf-life.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100010

Evaluation of bacteriocin-producing Lactobacillus sakei 1 against Listeria monocytogenes 1/2a growth and haemolytic activity
Provedor de dados: 58
Autores: Martinez,Rafael C.R.; De Martinis,Elaine C.P.
Bacteriocin-producing Lactobacillus sakei 1 was cultivated in Brain-Heart Infusion broth (24 h at 25ºC). The culture supernatant was neutralized, filter sterilized and used to test the activity of bacteriocin against Listeria monocytogenes 1/2a, at 8ºC and 15ºC. Non-bacteriocinogenic Lactobacillus sakei ATCC 15521 was used as a negative control. L. monocytogenes 1/2a was inoculated in culture supernatant medium from L. sakei 1 and L. sakei ATCC 15521 and the listerial populations were determined after 0, 5 and 10 days. The bacteriocin production was quantified as arbitrary units per mL (AU/mL) using agar antagonism test. Additionally, to investigate if L. monocytogenes virulence pattern could be changed after bactericion exposure, the ability of L....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Listeria monocytogenes; Lactobacillus sakei; Bacteriocins; Virulence; Resistance.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100016