Lactococcal bacteriocins - mode of action and immunity
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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.
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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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Association of the lactococcin A immunity factor with the cell membrane: purification and characterization of the immunity factor. J. Gen. Microbiol., 139, 1503-1509
TL;DR: The physicochemical characteristics of the lactococcin A immunity protein, as deduced from its gene sequence, were used to devise a procedure for its purification, suggesting that the immunity protein in fact does not act extracellularly.
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Association of the lactococcin A immunity factor with the cell membrane: purification and characterization of the immunity factor
TL;DR: The physicochemical characteristics of the lactococcin A immunity protein, as deduced from its gene sequence, were used to devise a procedure for its purification as mentioned in this paper, and the protein was purified from cell extracts by cation-exchange and reverse-phase chromatography.
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Ion channels formed by amphipathic helical peptides. A molecular modelling study.
TL;DR: Channel forming peptides are amphipathic peptides, of length ca.
Journal Article
Isolation and preliminary characterization of Streptococcus cremoris (strain 202) bacteriocin.
Zajdel Jk,Dobrzański Wt +1 more
TL;DR: Ability to produce bacteriocin (lactostrepcin) is demonstrated in Streptococcus cremoris, however, lactostREPcin was found to be produced by only one strain (strain 202) out of the 17 S.cremoris strains tested.