Production, purification, stability and efficacy of bacteriocin from isolates of natural lactic acid fermentation of vegetables

Food Technology and Biotechnology

Volumn 44, Issue 3, 2006, Pages 435-439

  Joshi, Vinod Kumar ^a   Sharma, Somesh ^a   Rana, Neerja S ^b  

^a Department of Postharvest Technology

^b DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

Author keywords

Antimicrobial; Bacillus cereus; Bacteriocin; Biopreservative; E. coli; Lactic acid fermentation; Lactobacillus; Pathogenic microorganism; Stability; Staphylococcus

Indexed keywords

ANTIMICROBIAL; BACTERIOCINS; BIOPRESERVATIVE; E. COLI; LACTIC ACID FERMENTATION; LACTOBACILLUS; PATHOGENIC MICROORGANISMS; STAPHYLOCOCCUS;

BACILLUS CEREUS; CONVERGENCE OF NUMERICAL METHODS; ENZYME INHIBITION; ESCHERICHIA COLI; FRUITS; LACTIC ACID; MICROORGANISMS; PURIFICATION; STRAIN;

FERMENTATION;

BACILLUS CEREUS; CUCUMIS SATIVUS; DAUCUS CAROTA; ESCHERICHIA COLI; LACTOBACILLUS; RAPHANUS SATIVUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 33748808465     PISSN: 13309862     EISSN: 13309862     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Z. Yildirim, M.G. Johnson, Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R. isolated from radish, Lett. Appl. Microbiol. 26 (1998) 297-304.
2. R. Bromberg, I. Moreno, C.L. Zaganini, R.R. Delboni, J. De Oliveira, Isolation of bacteriocin producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity, Braz. J. Microbiol. 35 (2004) 137-144.
3. A. Vaughan, S. Rouse, D.V. Sinderen, Investigating the antimicrobial efficacy of a lactococcal bacteriocin for the development of microbiologically stable beer, J. Inst. Brew. 110 (2004) 181-188.
4. N. Gollop, V. Zakin, Z.G. Weinberg, Antibacterial activity of lactic acid bacteria included in inoculants for silage and in silages treated with these inoculants, J. Appl. Microbiol. 98 (2005) 662-666.
5. S. Ohmomo, S. Murata, N. Katayama, S. Nitisinprasart, M. Kobayashi, T. Nakajima, M. Yajima, K. Nakanishi, Purification and some characteristics of enterocin ON-157, a bacteriocin produced by Enterococcus faecium NIAI 157, J. Appl. Microbiol. 88 (2000) 81-89.
6. T.R. Klaenhammer, Bacteriocins of lactic acid bacteria, Biochemie, 70 (1988) 337-349.
7. J.B. Luchansky, Overview on applications of bacteriocin producing lactic acid bacteria and their bacteriocins, Antonie Van Leeuwenhoek, 76 (1999) 335.
8. I.F. Nes, O. Johnsborg, Exploration of antimicrobial potential in LAB by genomics, Curr. Opin. Biotechnol. 15 (2004) 100-104.
9. D. Bizani, A. Brandelli, Characterization of bacteriocin produced by a newly isolated Bacillus sp. strain 8A, J. Appl. Microbiol. 93 (2002) 512-519.
10. Laboratory Methods in Microbiology, W.F. Harrigan, E.M. McCance (Eds.), Academic Press, London, UK (1966).
11. H.D.Y.C. Fung, D.T. Petrishoko, Capillary tube catalase test, Appl. Environ Microbiol. 26 (1973) 631-632.
12. A.C. Baird-Parker: Gram-Positive Cocci. In: Bergey's Manual of Determinative Bacteriology, R.E. Buchanan, N.B. Gibbons (Eds.), Williams and Wilkins Co., Baltimore, USA (1975) pp. 492-515.
13. U. Schillinger, F. Lucke, Antibacterial acitivity of Lactobacillus sake isolated from meat, Appl. Environ. Mkrobiol 55 (1989) 1901-1906.
14. L. Uhlman, U. Schillinger, J.R. Rupnow, W.H. Holzapfel, Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables, Int. J. Food Microbiol. 16 (1992) 141-151.
15. R.W. Jack, J.R. Tagg, B. Ray, Bacteriocins of Gram-positive bacteria, Microbiol. Rev. 59 (1995) 171-200.
16. H. Kimura, T. Sashihara, H. Matsusaki, K. Sonomoto, A. Ishizaki, Novel bacteriocin of Pediococcus sp. ISK-1 isolated from well-aged bed of fermented rice bran, Ann. NY Acad. Sci. 864 (1998) 345-348.
17. M.V. Sanchez-Leal, R. Diaz-Jimenez, A.M. Barrang, A.G. Fernandez, J.L. Barba-Ruiz, Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPC010, Appl. Environ. Microbiol. 68 (2002) 4465-4471.
18. R. Andersson, Inhibition of Staphylococcus aureus and spheroplasts of Gram-negative bacteria by an antagonistic compound produced by a strain of Lactobacillus plantarum, Int. J. Food. Microbiol. 3 (1986) 149-160.
19. A. Vaughan, V.G.H. Eijsink, T.F. O'Sullivan, K. O'Hanlon, D. Van Sinderen, An analysis of bacteriocins produced by lactic acid bacteria isolated from malted barley, J. Appl. Microbiol. 91 (2001) 131-138.
20. F. Villani, M. Aponte, G. Blaiotta, G. Mauriello, O. Pepe, G. Moschetti, Detection and characterization of a bacteriocin, garviecin L-5, produced by Lactococcus garvieae isolated from raw cow's milk, J. Appl. Microbiol. 90 (2001) 430-439.
21. M. Jamuna, K. Jeevaratnam, Isolation and partial characterization of bacteriocins from Pediococcus species, Appl. Microbiol. Biotechnol. 65 (2004) 433-439.
22. A.K. Bhunia, M.C. Johnson, B. Ray, Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilacti, J. Appl. Bacteriol. 65 (1988) 261-268.
23. A. Bonade, F. Murelli, M. Vescovo, G. Scolari, Partial characterization of a bacteriocin produced by Lactobacillus helveticus, Lett. Appl. Microbiol. 33 (2001) 153-156.