Role of acetate in production of an autoinducible class IIa bacteriocin in Carnobacterium piscicola A9b

Applied and Environmental Microbiology

Volumn 68, Issue 5, 2002, Pages 2251-2260

  Nilsson, Lilian ^a   Nielsen, Michael K ^a   Ng, Yin ^a   Gram, Lone ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CONCENTRATION (PROCESS); GLUCOSE;

EXPONENTIAL PHASE;

BACTERIA;

ACETIC ACID; BACTERIOCIN; GLUCOSE; SODIUM CHLORIDE;

BACTERIUM; FOOD SAFETY;

AMINO ACID SEQUENCE; AMINO TERMINAL SEQUENCE; ANTIBACTERIAL ACTIVITY; ARTICLE; CARNOBACTERIUM MALTAROMATICUM; CONCENTRATION RESPONSE; EXTRACT; FOOD MICROBIOTECHNOLOGY; LISTERIA MONOCYTOGENES; NONHUMAN; PROTEIN INDUCTION; PROTEIN PURIFICATION; PROTEIN STABILITY; PROTEIN SYNTHESIS; SALMON; SEQUENCE HOMOLOGY;

ACETIC ACID; BACTERIAL PROTEINS; BACTERIOCINS; CLOSTRIDIUM; CULTURE MEDIA; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG INTERACTIONS; DRUG STABILITY; FOOD; GLUCOSE; SEQUENCE ANALYSIS, PROTEIN;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; LISTERIA; LISTERIA MONOCYTOGENES; PISCICOLA; POSIBACTERIA;

EID: 0036249517     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.5.2251-2260.2002     Document Type: Article

References (45)

1. Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat
2. Biochemical and serological characterization of Carnobacterium spp. isolated from farmed and natural populations of striped bass and catfish
3. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish fillets
4. Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets
5. Purification and amino acid sequences of piscicocins V1a and V1b, two class IIa bacteriocins secreted by Carnobacterium piscicola V1 that display significantly different levels of specific inhibitory activity
6. Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovoms DCE 471 by a novel three-step method
7. Classification of Lactobacillus divergens, Lactobacillus piscicola, and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium
8. Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature-abused vacuum packed wieners
9. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions
10. Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. On vacuum-packed, refrigerated cold-smoked salmon
11. Induction of bacteriocin production in Lactobacillus sake by secreted peptide
12. Class IIa bacteriocins: Biosynthesis, structure and activity
13. Listeria monocytogenes, a food-borne pathogen
14. Characterization of leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelium
15. Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems
16. Lactobacillus piscicola, a new species from salmonid fish
17. Autoregulation of nisin biosynthesis in Lactococcus lactis by signal transduction
18. Antimicrobial activity of lactic acid bacteria isolated from sour doughs: Purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401
19. The membrane channel-forming colicin A: Synthesis, secretion, structure and immunity
20. The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation
21. Purification and amino acid sequence of a bacteriocin produced by Pediococcus acidilactici
22. Microbial ecology of fresh pork stored under modified atmosphere at -1, 4.4 and 10°C
23. Production and pH-dependent bactericidal activity of lactocin S, a lantibiotic from Lactobacillus sake L45
24. Biosynthesis of bacteriocins in lactic acid bacteria. Antonie Leeuwenhoek
25. An exported inducer peptide regulates bacteriocin production in Enterococcus faecium CTC492
26. Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora
27. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere
28. Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-packed cold-smoked salmon stored at 5°C
29. Multiple bacteriocin production by Leuconostoc mesenteroides TA33a and other Leuconostoc/Weissella strains
30. Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antimicrobial substances
31. Characterization of a locus from Camobacterium piscicola LV17B involved in bacteriocin production and immunity: Evidence for global inducer-mediated transcriptional regulation
32. Chemical and genetic characterization of bacteriocins produced by Carnobacterium piscicola LV17B
33. Alkaline pH decreases expression of the accessory gene regulator (arg) in Staphylococcus aureus
34. Glucose and nonmaintained pH decrease expression of the accessory gene regulator (arg) in Staphylococcus aureus
35. Leuconostoc mesenteroides subsp. mesenteroides FR52 synthesized two distinct bacteriocins
36. Lantibiotics: Biosynthesis and biological activities of uniquely modified peptides from gram-positive bacteria
37. Induction of bacteriocin in Carnobacterium piscicola LV17
38. Antibacterial activity of carnobacteria
39. Bacteriocin production by Carnobacterium piscicola LV61
40. Enhancement of bacteriocin production by Carnobacterium divergens AS7 in the presence of a bacteriocin-sensitive strain Carnobacterium piscicola
41. Importance of autolysis and microbiological activity on quality of cold-smoked salmon
42. Influence of osmolarity and the presence of an osmoprotectant on Lactococcus lactis growth and bacteriocin production
43. Double-glycinetype leader peptides direct secretion of bacteriocins by ABC-transporters: Colicin V in Lactococcus lactis