High-throughput screening assays for antibacterial and antifungal activities of Lactobacillus species

Journal of Microbiological Methods

Volumn 114, Issue , 2015, Pages 26-29

  Inglin, Raffael C ^a   Stevens, Marc J A ^a   Meile, Lukas ^a   Lacroix, Christophe ^a   Meile, Leo ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Antibacterial; Antifungal; Bacteriocin; High throughput screening; Lactobacillus

Indexed keywords

AGAR DIFFUSION; AGAR SPOT ASSAY; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ARTICLE; ASSAY; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; HIGH THROUGHPUT SCREENING; INTERMETHOD COMPARISON; LACTOBACILLUS; MICROTITER PLATE ASSAY; NONHUMAN; PRIORITY JOURNAL; ANTIBIOSIS; ISOLATION AND PURIFICATION; METABOLISM; PHYSIOLOGY; PROCEDURES;

LACTOBACILLUS;

ANTIFUNGAL AGENT; ANTIINFECTIVE AGENT;

ANTI-BACTERIAL AGENTS; ANTIBIOSIS; ANTIFUNGAL AGENTS; HIGH-THROUGHPUT SCREENING ASSAYS; LACTOBACILLUS;

EID: 84928737580     PISSN: 01677012     EISSN: 18728359     Source Type: Journal    
DOI: 10.1016/j.mimet.2015.04.011     Document Type: Article

References (19)

1. Bao Y., Zhang Y., Zhang Y., Liu Y., Wang S., Dong X., Wang Y., Zhang H. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products. Food Control 2010, 21:695-701.
2. Barbosa M.S., Todorov S.D., Belguesmia Y., Choiset Y., Rabesona H., Ivanova I.V., Chobert J.-M., Haertlé T., Franco B.D.G.M. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. J. Appl. Microbiol. 2014, 116:1195-1208.
3. Batish V.K., Roy U., Lal R., Grover S. Antifungal attributes of lactic acid bacteria. Crit. Rev. Biotechnol. 1997, 17:209-225.
4. Castellano P., González C., Carduza F., Vignolo G. Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. Meat Sci. 2010, 85:394-401.
5. Crowley S., Mahony J., van Sinderen D. Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends Food Sci. Technol. 2013, 33:93-109.
6. Delavenne E., Ismail R., Pawtowski A., Mounier J., Barbier G., Le Blay G. Assessment of lactobacilli strains as yogurt bioprotective cultures. Food Control 2013, 30:206-213.
7. Gaggia F., Di Gioia D., Baffoni L., Biavati B. The role of protective and probiotic cultures in food and feed and their impact in food safety. Trends Food Sci. Technol. 2011, 22:S58-S66.
8. Grinstead D.A., Barefoot S.F., Jenseniin G. A heat-stable bacteriocin produced by Propionibacterium jensenii P126. Appl. Environ. Microbiol. 1992, 58:215-220.
9. Jans C., Bugnard J., Njage P.M.K., Lacroix C., Meile L. Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT Food Sci. Technol. 2012, 47:371-379.
10. Jiménez J.J., Borrero J., Diep D.B., Gútiez L., Nes I.F., Herranz C., Cintas L.M., Hernández P.E. Cloning, production, and functional expression of the bacteriocin sakacin A (SakA) and two SakA-derived chimeras in lactic acid bacteria (LAB) and the yeasts Pichia pastoris and Kluyveromyces lactis. J. Ind. Microbiol. Biotechnol. 2013, 40:977-993.
11. Maragkoudakis P.A., Mountzouris K.C., Psyrras D., Cremonese S., Fischer J., Cantor M.D., Tsakalidou E. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int. J. Food Microbiol. 2009, 130:219-226.
12. Miescher S. Antimicrobial and Autolytic Systems of Dairy Propionibacteria 1999, (PhD thesis No 13486), ETH Zurich.
13. Miescher Schwenninger S., Meile L. A mixed culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts. Syst. Appl. Microbiol. 2004, 27:229-237.
14. Nes I.F., Diep D.B., Holo H. Bacteriocin diversity in Streptococcus and Enterococcus. J. Bacteriol. 2007, 189:1189-1198.
15. O'Sullivan L., Ross R.P., Hill C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 2002, 84:593-604.
16. Perez R.H., Zendo T., Sonomoto K. Novel bactericoins from lactic acid bacteria (LAB): various structures and applications. Microb. Cell Factories 2014, 13:S3.
17. Ross R.P., Morgan S., Hill C. Preservation and fermentation: past, present and future. Int. J. Food Microbiol. 2002, 79:3-16.
18. Wullschleger S.M. Biodiversity and Microbial Safety of Artisanal Malian Sour Milk Fènè and Development of Adapted Starter Cultures for Controlled Production 2009, (PhD thesis No 18287), ETH Zurich.
19. Zhu X., Zhao Y., Sun Y., Gu Q. Purification and characterisation of plantaricin ZJ008, a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008. Food Chem. 2014, 165:216-223.