Class IIa bacteriocins: biosynthesis, structure and activity
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TLDR
The present review attempts to provide an insight into general knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances.Abstract:
In the last decade, a variety of ribosomally synthesized antimicrobial peptides or bacteriocins produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into fundamental aspects of biology and biochemistry such as producer self protection, membrane-protein interactions, and protein modification and secretion. Moreover, it has become evident that these peptides may be developed into useful antimicrobial additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their activities and potential applications. They have first attracted particular attention as listericidal compounds and are now believed to be the next in line if more bacteriocins are to be approved in the future. The present review attempts to provide an insight into general knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances.read more
Citations
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Bacteriocins: developing innate immunity for food
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The role and application of enterococci in food and health.
TL;DR: The aim of the present review is to give a balanced overview of both beneficial and virulence features of this divisive group of microorganisms, because it is only acquaintance with both sides that may allow their safe exploitation as starter cultures or co-cultures.
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Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari,Vasilis P. Valdramidis,C.P. O' Donnell,Kasiviswanathan Muthukumarappan,Kasiviswanathan Muthukumarappan,Paula Bourke,Patrick J. Cullen +6 more
TL;DR: In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems and factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin.
References
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Bacteriocins of gram-positive bacteria.
TL;DR: A group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram- positive pathogenic bacteria.
Journal ArticleDOI
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Jeffrey M. Farber,P I Peterkin +1 more
TL;DR: Improved methods for detecting and enumerating the organism in foodstuffs are now available, including those based on the use of monoclonal antibodies, DNA probes, or the polymerase chain reaction, which can help in the prevention and control of human infection.
Journal ArticleDOI
Genetics of bacteriocins produced by lactic acid bacteria
TL;DR: The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.
Journal ArticleDOI
Antibacterial activity of Lactobacillus sake isolated from meat.
U Schillinger,F K Lücke +1 more
TL;DR: A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide, indicating that this substance is a bacteriocin, which was designated sakacin A.