Lactococcal bacteriocins - mode of action and immunity
TLDR
The lactococcal bacteriocins are hydrophobic cationic peptides, which form pores in the cytoplasmic membrane of sensitive cells.About:
This article is published in Trends in Microbiology.The article was published on 1995-08-01 and is currently open access. It has received 78 citations till now. The article focuses on the topics: Bacteriocin & Antimicrobial peptides.read more
Citations
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Journal ArticleDOI
Bacteriocins: Safe, natural antimicrobials for food preservation
TL;DR: Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriOCins can be safely used.
Journal ArticleDOI
Food fermentations: role of microorganisms in food production and preservation.
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.
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Class IIa bacteriocins: biosynthesis, structure and activity
TL;DR: 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.
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Bacteriocins and their Food Applications
H. Chen And and,Dallas G. Hoover +1 more
TL;DR: This review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.
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Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication
Vincent G. H. Eijsink,Lars Axelsson,Dzung B. Diep,Leiv Sigve Håvarstein,Helge Holo,Ingolf F. Nes +5 more
TL;DR: Although today a lot is known about LAB bacteriocins and the regulation of their production, several fundamental questions remain to be solved, including questions regarding mechanisms of immunity and resistance, as well as the molecular basis of target-cell specificity.
References
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Book
Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications
Luc De Vuyst,Erick Vandamme +1 more
TL;DR: Bacteriaiocins of lactic acid bacteria: microbiology, genetics, and applications, Bacteriocin-based approaches to antibiotics and drug discovery and development.
Book
Bacteriocins of lactic acid bacteria : microbiology, genetics and applications/ edited by Luc De Vuyst and Erick J. Vandamme
Luc De Vuyst,Erick Vandamme +1 more
Journal ArticleDOI
Plantaricins S and T, Two New Bacteriocins Produced by Lactobacillus plantarum LPCO10 Isolated from a Green Olive Fermentation.
TL;DR: Since the inhibitory activity of the active supernatant was lost after treatment with various proteolytic enzymes, this substance could be classified as a bacteriocin, designated plantaricin S, which exhibited a bactericidal and nonbacteriolytic mode of action against indicator cells and was selected for further studies.
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Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria
TL;DR: Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required.
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Purification and amino acid sequence of lactocin S, a bacteriocin produced by Lactobacillus sake L45
TL;DR: The purification resulted in approximately a 40,000-fold increase in the specific activity of lactocin S and enabled the determination of a major part of the amino acid sequence, which was unique when compared to the SWISS-PROT data bank.