The locus responsible for production of plantaricin S, a class IIb bacteriocin produced by Lactobacillus plantarum LPCO10, is widely distributed among wild-type Lact. plantarum strains isolated from olive fermentations

International Journal of Food Microbiology

Volumn 77, Issue 1-2, 2002, Pages 117-124

  Maldonado, Antonio ^a   Ruiz Barba, José Luis ^a   Floriano, Belén ^a   Jiménez Díaz, Rufino ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Bacteriocin; Lactic acid bacteria; Lactobacillus; Olive fermentation

Indexed keywords

BACTERIOCIN; LACTIC ACID;

AMINO ACID SEQUENCE; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CONTROLLED STUDY; GENE LOCUS; LACTOBACILLUS PLANTARUM; NONHUMAN; OLIVE; PATHOGENICITY; PLANT; PROTEIN PURIFICATION; SPAIN; WILD TYPE;

AMINO ACID SEQUENCE; BACTERIAL PROTEINS; BACTERIOCINS; DNA, BACTERIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; LACTOBACILLUS; OLEACEAE; PLASMIDS; POLYMERASE CHAIN REACTION; SPAIN;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 0037173482     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00049-1     Document Type: Article

References (21)

1. Simple and rapid method for isolating large-plasmid DNA from lactic streptococci
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3. Microbial ecology of fermenting plant materials
4. Olives
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6. Olive fermentations
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8. The value of plasmid profiling in monitoring Lactobacillus plantarum in silage fermentations
9. Bacteriocins of Gram-positive bacteria
10. Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation
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12. Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives
13. Biosynthesis of bacteriocins in lactic acid bacteria
14. Plasmid profiles and curing of plasmids in Lactobacillus plantarum strains isolated from green olive fermentations
15. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentation
16. Molecular analysis of the locus responsible for production of plantaricin S, a two-peptide bacteriocin produced by Lactobacillus plantarum LPCO10
17. Bacteriocins of Gram-positive bacteria
18. Lactic acid fermentation of cucumbers, sauerkraut and olives
19. Production of Spanish type green olives