New Method for Detecting Bacteriocin Production
01 Aug 1970-Applied and Environmental Microbiology (American Society for Microbiology)-Vol. 20, Iss: 2, pp 282-283
TL;DR: Bacteriocin production can be easily detected by using both sides of the agar contained in a standard petri dish.
Abstract: Bacteriocin production can be easily detected by using both sides of the agar contained in a standard petri dish.
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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.
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TL;DR: The range of inhibitory activity by bacteriocins of lactic acid bacteria can be either narrow, inhibiting only those strains that are closely related to the producer organism, or wide, inhibited a diverse group of Gram-positive microorganisms as mentioned in this paper.
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TL;DR: Bacteriocin activity can be detected and assayed by a modification of the punchhole method.
Abstract: Bacteriocin activity can be detected and assayed by a modification of the punchhole method.
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TL;DR: Examination of strains of L. acidophilus within the six homology groupings of Johnson et al. demonstrated that production of the bacteriocin lactacin B could not be used in classification of neotype L. Acidophilus strains, however, the usefulness of employing sensitivity to lactac in B in classified of dairy lactobacilli is suggested.
Abstract: A total of 52 strains of Lactobacillus acidophilus were examined for production of bacteriocins. A majority (63%) demonstrated inhibitory activity against all members of a four-species grouping of Lactobacillus leichmannii, Lactobacillus bulgaricus, Lactobacillus helveticus, and Lactobacillus lactis. Four L. acidophilus strains with this activity also inhibited Streptococcus faecalis and Lactobacillus fermentum, suggesting a second system of antagonism. Under conditions eliminating the effects of organic acids and hydrogen peroxide, no inhibition of other gram-positive or -negative genera was demonstrated by L. acidophilus. The agent produced by L. acidophilus N2 and responsible for inhibition of L. leichmannii, L. bulgaricus, L. helveticus, and L. lactis was investigated. Ultrafiltration studies indicated a molecular weight of approximately 100,000 for the crude inhibitor. The agent was sensitive to proteolytic enzymes and retained full activity after 60 min at 100 degrees C (pH 5). Activity against sensitive cells was bactericidal but not bacteriolytic. These characteristics identified the inhibitory agent as a bacteriocin, designated lactacin B. Examination of strains of L. acidophilus within the six homology groupings of Johnson et al. (Int. J. Syst. Bacteriol. 30:53-68, 1980) demonstrated that production of the bacteriocin lactacin B could not be used in classification of neotype L. acidophilus strains. However, the usefulness of employing sensitivity to lactacin B in classification of dairy lactobacilli is suggested. Images
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Cites methods from "New Method for Detecting Bacterioci..."
...acidophilus cultures were screened for bacteriocin production by both direct (26) and deferred (12) methods....
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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.
Abstract: Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. Bacteriocin production and modeling are discussed in the article. Nisin is discussed in some detail in this article since it is currently the only purified bacteriocin approved for food use in the U.S. and has been successfully used for several decades as a food preservative in more than 50 countries. For activity spectra and food applications, the 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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