Bacteriocins: safe, natural antimicrobials for food preservation.
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Summary
Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriOCins can be safely used.
- Type
- review
- Published
- 2001-12-04
- Cited by
- 1,943
- References
- 158
- OpenAlex
- https://openalex.org/W2070909432
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:4267173
Keywords
Bacteriocin, Nisin, Bacteria, Antimicrobial, Preservative
References
- Nisin dissipates the proton motive force of the obligate anaerobe Clostridium sporogenes PA 3679
- Genes involved in immunity to the lantibiotic nisin produced by Lactococcus lactis 6F3
- Isolation and characterization of Linocin M18, a bacteriocin produced by Brevibacterium linens
- Regulation of the nisin operons in Lactococcus lactis N8.
- Antibacterial Action of Structurally Diverse Cationic Peptides on Gram-Positive Bacteria
- Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin.
- Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions.
- Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA.
- Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage.
- Analysis of genes involved in biosynthesis of the lantibiotic subtilin
- Functional characterization of pediocin PA-1 binding to liposomes in the absence of a protein receptor and its relationship to a predicted tertiary structure
- Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0
- Genetic Studies on Microbial Cross Resistance to Toxic Agents
- The gene encoding plantaricin A, a bacteriocin from Lactobacillus plantarum C11, is located on the same transcription unit as an agr-like regulatory system
- Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese
- Regulation of nisin biosynthesis and immunity in Lactococcus lactis 6F3
- Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system
- Effects of nisin on growth of bacteria attached to meat
- Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria
- Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat
Cited by
- Caractérisation de bactéries lactiques psychrotrophes en vue de leur utilisation dans la biopréservation des aliments. Étude physiologique et moléculaire des mécanismes d’adaptation au froid
- Enhancement of antibiotic activity by sub-lethal concentrations of enterocin CRL35.
- Effect of a bacteriocin‐activated polythene film on Listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy
- Molecular View by Fourier Transform Infrared Spectroscopy of the Relationship between Lactocin 705 and Membranes: Speculations on Antimicrobial Mechanism
- Identification of new genes associated with intermediate resistance of Enterococcus faecalis to divercin V41, a pediocin-like bacteriocin.
- Application of bacteriocins in vegetable food biopreservation.
- Meccanismo del trasferimento plasmidico feromone-dipendente negli enterococchi: ruolo delle proteine TraA e TraC ottenute da un ceppo di Enterococcus faecalis di origine alimentare
- Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13
- A 'bacteriocin PCR array' for identification of bacteriocin-related structural genes in lactic acid bacteria.
- Methods used for the isolation, enumeration, characterisation and identification of Enterococcus spp. 2. Pheno- and genotypic criteria.
- Caracterização de um peptídeo antimicrobiano produzido por linhagem de Bacillus amyloliquefaciens isolada de solo
- Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods
- Investigation of the native microflora and isolation of protective starter culture for a traditional Vietnamese fermented meat
- Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.
- Antimicrobial effectiveness of Phenyllactic acid against foodborne pathogenic bacteria and Penicillium and Aspergillus molds
- The increase of O-acetylation and N-deacetylation in cell wall promotes acid resistance and nisin production through improving cell wall integrity in Lactococcus lactis
- Fate and Biological Activity of the Antimicrobial Lasso Peptide Microcin J25 Under Gastrointestinal Tract Conditions
- PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM
- Methanobactin: a potential novel biopreservative for use against the foodborne pathogen Listeria monocytogenes
- Characterization and purification of acidocin 1B, a bacteriocin produced by Lactobacillus acidophilus GP1B.
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