메뉴 건너뛰기




Volumn 57, Issue 3, 2007, Pages 363-368

Partial characterisation of two bacteriocins produced by Lactobacillus paracasei subsp. paracasei ST242BZ and ST284BZ and the effect of medium components on their production

Author keywords

Bacteriocins ST242BZ and ST284BZ; Boza; Lactobacillus paracasei subsp. Paracasei

Indexed keywords

LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 35348956495     PISSN: 15904261     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF03175074     Document Type: Article
Times cited : (7)

References (43)
  • 1
    • 0033999022 scopus 로고    scopus 로고
    • Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687
    • Aasen I.M., Moreto T., Katla T., Axelsson L., Storno I. (2000). Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotechnol., 53: 159-166.
    • (2000) Appl. Microbiol. Biotechnol , vol.53 , pp. 159-166
    • Aasen, I.M.1    Moreto, T.2    Katla, T.3    Axelsson, L.4    Storno, I.5
  • 2
    • 0035077071 scopus 로고    scopus 로고
    • Influence of physico-chemical factors on the oligomerization and biological activity of bacteriocin AS-48
    • Abriouel H., Valdivia E., Galvez A., Maqueda M. (2001). Influence of physico-chemical factors on the oligomerization and biological activity of bacteriocin AS-48. Curr. Microbiol., 42: 89-95.
    • (2001) Curr. Microbiol , vol.42 , pp. 89-95
    • Abriouel, H.1    Valdivia, E.2    Galvez, A.3    Maqueda, M.4
  • 3
    • 0036014315 scopus 로고    scopus 로고
    • Boza: A lactic acid fermented cereal beverage as a traditional Turkish food
    • Arici M., Daglioglu O. (2002). Boza: A lactic acid fermented cereal beverage as a traditional Turkish food. Food Rev. Intern., 18: 39-48.
    • (2002) Food Rev. Intern , vol.18 , pp. 39-48
    • Arici, M.1    Daglioglu, O.2
  • 4
    • 0034957022 scopus 로고    scopus 로고
    • Determination of the growth stages of Lactobacillus paracasei subsp. paracasei M3 from Bulgarian yellow cheese by electroconductivity
    • Atanassova M.R., Chipeva V., Ivanova I., Haertle T. (2001). Determination of the growth stages of Lactobacillus paracasei subsp. paracasei M3 from Bulgarian yellow cheese by electroconductivity. J. Microbiol. Meth., 46: 227-233.
    • (2001) J. Microbiol. Meth , vol.46 , pp. 227-233
    • Atanassova, M.R.1    Chipeva, V.2    Ivanova, I.3    Haertle, T.4
  • 6
    • 0024271416 scopus 로고
    • Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici
    • Bhunia A.K., Kim W.J., Johnson M.S., Ray B. (1988). Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. J. Appl. Bacteriol., 65: 261-268.
    • (1988) J. Appl. Bacteriol , vol.65 , pp. 261-268
    • Bhunia, A.K.1    Kim, W.J.2    Johnson, M.S.3    Ray, B.4
  • 7
    • 0032033215 scopus 로고    scopus 로고
    • Bacteriocin complex of Lactobacillus acidophilus LF221 - production studies in MRS-media at different pH-values and effect against Lactobacillus helveticus ATCC 15009
    • Bogovic-Matijasic B., Rogelj I. (1998). Bacteriocin complex of Lactobacillus acidophilus LF221 - production studies in MRS-media at different pH-values and effect against Lactobacillus helveticus ATCC 15009. Process Biochem., 33: 345-352.
    • (1998) Process Biochem , vol.33 , pp. 345-352
    • Bogovic-Matijasic, B.1    Rogelj, I.2
  • 8
    • 0028084308 scopus 로고
    • Technique for isolating plasmids from exopolysaccharide producing Lactobacillus spp
    • Burger J.H., Dicks L.M.T. (1994). Technique for isolating plasmids from exopolysaccharide producing Lactobacillus spp. Biotechnol. Tech., 8: 769-772.
    • (1994) Biotechnol. Tech , vol.8 , pp. 769-772
    • Burger, J.H.1    Dicks, L.M.T.2
  • 10
    • 0036950298 scopus 로고    scopus 로고
    • Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei
    • Caridi A. (2002). Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei. J. Ind. Microbiol. Biotechnol., 29: 303-308.
    • (2002) J. Ind. Microbiol. Biotechnol , vol.29 , pp. 303-308
    • Caridi, A.1
  • 11
    • 0024990859 scopus 로고
    • Bacteriocidal activity of Lactobacillus plantarum C-11
    • Daeschel M.A., McKeney M.C., McDonald L.C. (1990). Bacteriocidal activity of Lactobacillus plantarum C-11. Food Microbiol., 7: 91-98.
    • (1990) Food Microbiol , vol.7 , pp. 91-98
    • Daeschel, M.A.1    McKeney, M.C.2    McDonald, L.C.3
  • 12
    • 84981836237 scopus 로고
    • A medium for the cultivation of lactobacilli
    • De Man J.C., Rogosa M., Sharpe M.E. (1960). A medium for the cultivation of lactobacilli. J. Appl. Bacteriol., 23: 130-135.
    • (1960) J. Appl. Bacteriol , vol.23 , pp. 130-135
    • De Man, J.C.1    Rogosa, M.2    Sharpe, M.E.3
  • 13
    • 0029892056 scopus 로고    scopus 로고
    • Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions
    • De Vuyst L., Callewaert R., Crabbe K. (1996). Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology, 142: 817-827.
    • (1996) Microbiology , vol.142 , pp. 817-827
    • De Vuyst, L.1    Callewaert, R.2    Crabbe, K.3
  • 14
    • 0030197575 scopus 로고    scopus 로고
    • Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1
    • Enan G., Essawy A.A., Uyttendaele M., Debevere J. (1996). Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. Int. J. Food Microbiol., 30: 189-215.
    • (1996) Int. J. Food Microbiol , vol.30 , pp. 189-215
    • Enan, G.1    Essawy, A.A.2    Uyttendaele, M.3    Debevere, J.4
  • 15
    • 0031746450 scopus 로고    scopus 로고
    • Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains
    • Gardiner G., Ross R.P., Collins J.K., Fitzgerald G., Stanton C. (1998). Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl. Environ. Microbiol., 64: 2192-2199.
    • (1998) Appl. Environ. Microbiol , vol.64 , pp. 2192-2199
    • Gardiner, G.1    Ross, R.P.2    Collins, J.K.3    Fitzgerald, G.4    Stanton, C.5
  • 16
    • 0033822443 scopus 로고    scopus 로고
    • Microflora identification of the Bulgarian cereal-based fermented beverage boza
    • Gotcheva V., Pandiella S.S., Angelov A., Roshkova Z.G., Webb C. (2000). Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem., 36: 127-130.
    • (2000) Process Biochem , vol.36 , pp. 127-130
    • Gotcheva, V.1    Pandiella, S.S.2    Angelov, A.3    Roshkova, Z.G.4    Webb, C.5
  • 17
  • 19
    • 85039110329 scopus 로고    scopus 로고
    • Ivanova I., Kabadjova P., Pantev A., Danova S., Dousset X. (2000). Detection, purification and partial characterization of a novel bacteriocin substance produced by Lactococcus lactis susp. lactis B14 isolated from boza - Bulgarian traditional cereal beverage. Biocatal. - Vest. Moskov. Univ. Kimia, 41: 47-53.
    • Ivanova I., Kabadjova P., Pantev A., Danova S., Dousset X. (2000). Detection, purification and partial characterization of a novel bacteriocin substance produced by Lactococcus lactis susp. lactis B14 isolated from boza - Bulgarian traditional cereal beverage. Biocatal. - Vest. Moskov. Univ. Kimia, 41: 47-53.
  • 20
    • 0010445128 scopus 로고    scopus 로고
    • Investigation of bacteriocin activity of lactic acid bacteria isolated from boza
    • Kabadjova P., Gotcheva I., Ivanova I., Dousset X. (2000). Investigation of bacteriocin activity of lactic acid bacteria isolated from boza. Biotechnol. Biotechnol. Eq., 14: 56-59.
    • (2000) Biotechnol. Biotechnol. Eq , vol.14 , pp. 56-59
    • Kabadjova, P.1    Gotcheva, I.2    Ivanova, I.3    Dousset, X.4
  • 21
    • 0000910944 scopus 로고    scopus 로고
    • Bacteriocin production by Lactococcus lactis KCA386 isolated from white kimachi
    • Ko S.-H., Ahn C. (2000). Bacteriocin production by Lactococcus lactis KCA386 isolated from white kimachi. Food Sci. Biotechnol., 9: 263-269.
    • (2000) Food Sci. Biotechnol , vol.9 , pp. 263-269
    • Ko, S.-H.1    Ahn, C.2
  • 22
    • 0031717405 scopus 로고    scopus 로고
    • Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation
    • Krier F., Revol-Junelles A.M., Germain P. (1998). Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation. Appl. Microbiol. Biotechnol., 50: 359-363.
    • (1998) Appl. Microbiol. Biotechnol , vol.50 , pp. 359-363
    • Krier, F.1    Revol-Junelles, A.M.2    Germain, P.3
  • 23
    • 0035961632 scopus 로고    scopus 로고
    • Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain
    • Messi P., Bondi M., Sabia C., Battini R., Manicardi G. (2001). Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. Int. J. Food Microbiol., 64: 193-198.
    • (2001) Int. J. Food Microbiol , vol.64 , pp. 193-198
    • Messi, P.1    Bondi, M.2    Sabia, C.3    Battini, R.4    Manicardi, G.5
  • 24
    • 0035214690 scopus 로고    scopus 로고
    • Growth optimisation of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1
    • Nel H.A., Bauer R., Vandamme E.J., Dicks L.M.T. (2001). Growth optimisation of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. J. Appl. Microbiol., 91: 1131-1138.
    • (2001) J. Appl. Microbiol , vol.91 , pp. 1131-1138
    • Nel, H.A.1    Bauer, R.2    Vandamme, E.J.3    Dicks, L.M.T.4
  • 25
    • 0028236679 scopus 로고
    • Influence of pH on the production of enterocin 1146 during batch fermentation
    • Parente E., Ricciardi A. (1994). Influence of pH on the production of enterocin 1146 during batch fermentation. Lett. Appl. Microbiol., 19: 12-15.
    • (1994) Lett. Appl. Microbiol , vol.19 , pp. 12-15
    • Parente, E.1    Ricciardi, A.2
  • 26
    • 0028305901 scopus 로고
    • Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140VWC during batch fermentation
    • Parente E., Ricciardi A., Addario G. (1994). Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140VWC during batch fermentation. Appl. Microbiol. Biotechnol., 41: 388-394.
    • (1994) Appl. Microbiol. Biotechnol , vol.41 , pp. 388-394
    • Parente, E.1    Ricciardi, A.2    Addario, G.3
  • 27
    • 0031000569 scopus 로고    scopus 로고
    • Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
    • Parente E., Brienza C., Ricciardi A., Addario G. (1997). Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. J. Ind. Microbiol. Biotechnol., 18: 62-67.
    • (1997) J. Ind. Microbiol. Biotechnol , vol.18 , pp. 62-67
    • Parente, E.1    Brienza, C.2    Ricciardi, A.3    Addario, G.4
  • 28
    • 33750723490 scopus 로고    scopus 로고
    • Powell J.E., Witthuhn R.C., Todorov S.D., Dicks L.M.T. (2007). Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int. Dairy 1, 17: 190-198.
    • Powell J.E., Witthuhn R.C., Todorov S.D., Dicks L.M.T. (2007). Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int. Dairy 1, 17: 190-198.
  • 29
    • 0039205887 scopus 로고    scopus 로고
    • Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk
    • Rodriguez E., Gonzalez B., Gaya P., Nunez M., Medina M. (2000). Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk. Int. Dairy J., 10: 7-15.
    • (2000) Int. Dairy J , vol.10 , pp. 7-15
    • Rodriguez, E.1    Gonzalez, B.2    Gaya, P.3    Nunez, M.4    Medina, M.5
  • 30
    • 0023472472 scopus 로고
    • Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100kDa
    • Schägger H., Von Jagow G. (1987). Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100kDa. Anal. Biochem., 166: 368-379.
    • (1987) Anal. Biochem , vol.166 , pp. 368-379
    • Schägger, H.1    Von Jagow, G.2
  • 31
    • 0345242784 scopus 로고
    • Antibacterial activity of Lactobacillus sake isolated from meat
    • Shillinger U., Lücke F.K. (1989). Antibacterial activity of Lactobacillus sake isolated from meat. J. Appl. Bacteriol., 70: 473-478.
    • (1989) J. Appl. Bacteriol , vol.70 , pp. 473-478
    • Shillinger, U.1    Lücke, F.K.2
  • 32
    • 0035133882 scopus 로고    scopus 로고
    • Lactic acid bacteria from healthy oral cavity of Thai volunteers: Inhibition of oral pathogens
    • Sookkhe S., Chulasiri M., Prachyabrued W. (2001). Lactic acid bacteria from healthy oral cavity of Thai volunteers: inhibition of oral pathogens. J. Appl. Microbiol., 90: 172-179.
    • (2001) J. Appl. Microbiol , vol.90 , pp. 172-179
    • Sookkhe, S.1    Chulasiri, M.2    Prachyabrued, W.3
  • 33
    • 0033150886 scopus 로고    scopus 로고
    • Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST31 isolated from sourdough
    • Todorov S., Onno B., Sorokine O., Chobert J.M., Ivanova I., Dousset X. (1999). Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST31 isolated from sourdough. Int. J. Food Microbiol., 48: 167-177.
    • (1999) Int. J. Food Microbiol , vol.48 , pp. 167-177
    • Todorov, S.1    Onno, B.2    Sorokine, O.3    Chobert, J.M.4    Ivanova, I.5    Dousset, X.6
  • 34
    • 0346111880 scopus 로고    scopus 로고
    • Influence of growth medium on bacteriocin production in Lactobacillus plantarum ST31
    • Todorov S., Gotcheva B., Dousset X., Onno B., Ivanova I. (2000). Influence of growth medium on bacteriocin production in Lactobacillus plantarum ST31. Biotechnol. Biotechnol. Eq., 14: 50-55.
    • (2000) Biotechnol. Biotechnol. Eq , vol.14 , pp. 50-55
    • Todorov, S.1    Gotcheva, B.2    Dousset, X.3    Onno, B.4    Ivanova, I.5
  • 35
    • 4544293855 scopus 로고    scopus 로고
    • Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza
    • Todorov S.D., Dicks L.M.T. (2004). Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza. J. Ind. Microbiol. Biotechnol., 31: 323-329.
    • (2004) J. Ind. Microbiol. Biotechnol , vol.31 , pp. 323-329
    • Todorov, S.D.1    Dicks, L.M.T.2
  • 36
    • 4444347928 scopus 로고    scopus 로고
    • Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria
    • Todorov S.D., Dicks L.M.T. (2005a). Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochem., 40: 365-370.
    • (2005) Process Biochem , vol.40 , pp. 365-370
    • Todorov, S.D.1    Dicks, L.M.T.2
  • 37
    • 19944387978 scopus 로고    scopus 로고
    • Effect of growth medium on bacteriocin production by Lactobacillus plantarum ST194BZ, a strain isolated from boza
    • Todorov S.D., Dicks L.M.T. (2005b). Effect of growth medium on bacteriocin production by Lactobacillus plantarum ST194BZ, a strain isolated from boza. Food Technol. Biotechnol., 43: 165-173.
    • (2005) Food Technol. Biotechnol , vol.43 , pp. 165-173
    • Todorov, S.D.1    Dicks, L.M.T.2
  • 38
    • 28944437898 scopus 로고    scopus 로고
    • Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Comparison of the bacteriocins
    • Todorov S.D., Dicks L.M.T. (2005c). Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Comparison of the bacteriocins. Process Biochem., 41: 11-19.
    • (2005) Process Biochem , vol.41 , pp. 11-19
    • Todorov, S.D.1    Dicks, L.M.T.2
  • 39
    • 25444468655 scopus 로고    scopus 로고
    • Production optimization of bacteriocin ST11BR, produced by Lactobacillus paracasei subsp. paracasei ST11BR isolated from traditional South African beer
    • Todorov S.D., Van Reenen C.A., Dicks L.M.T. (2005). Production optimization of bacteriocin ST11BR, produced by Lactobacillus paracasei subsp. paracasei ST11BR isolated from traditional South African beer. South African J. Sci., 101: 183-183.
    • (2005) South African J. Sci , vol.101 , pp. 183-183
    • Todorov, S.D.1    Van Reenen, C.A.2    Dicks, L.M.T.3
  • 40
    • 34248156168 scopus 로고    scopus 로고
    • Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza
    • Todorov S.D., Dicks L.M.T. (2007). Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza. Braz. J. Microbiol., 38: 166-172.
    • (2007) Braz. J. Microbiol , vol.38 , pp. 166-172
    • Todorov, S.D.1    Dicks, L.M.T.2
  • 41
    • 0031876870 scopus 로고    scopus 로고
    • Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum
    • Van Reenen C.A., Dicks L.M.T., Chikindas M.L. (1998). Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. J. Appl. Microbiol., 84: 1131-1137.
    • (1998) J. Appl. Microbiol , vol.84 , pp. 1131-1137
    • Van Reenen, C.A.1    Dicks, L.M.T.2    Chikindas, M.L.3
  • 42
  • 43
    • 0038613855 scopus 로고    scopus 로고
    • The use of starter cultures in the fermentation of boza, a traditional Turkish beverage
    • Zorba M., Hancioglu O., Genc M., Karapinar M., Ova G. (2003). The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochem., 38: 1405-1411.
    • (2003) Process Biochem , vol.38 , pp. 1405-1411
    • Zorba, M.1    Hancioglu, O.2    Genc, M.3    Karapinar, M.4    Ova, G.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.