News Update on Bacteriocin Research: Aug – 2019

Applications of the bacteriocin, nisin

Nisin was initial introduced commercially as a food preservative within the Britain more or less thirty years agone. initial established use was as a preservative in cheese product and since then varied alternative applications in foods and beverages are known. it’s presently recognised as a secure food preservative in more or less fifty countries. The established uses of nisin as a preservative in cheese, varied pasteurized dairy farm product, and canned vegetables are going to be in brief reviewed. newer applications of nisin embrace its use as a preservative in high wetness, hot baked flour product (crumpets) and pasteurized liquid egg. [1]

Bacteriocin-based strategies for food biopreservation

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, made by completely different teams of microorganism. several carboxylic acid microorganism (LAB) turn out bacteriocins with rather broad spectra of inhibition. many work bacteriocins supply potential applications in food preservation, and also the use of bacteriocins within the food business will facilitate to scale back the addition of chemical preservatives furthermore because the intensity of warmth treatments, leading to foods that are a lot of naturally preserved and richer in organoleptic and biological process properties. this could be an alternate to satisfy the increasing customers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and conjointly to develop “novel” food product (e.g. less acidic, or with a lower salt content). [2]

Bacteriocin Production: a Probiotic Trait?

Bacteriocins ar AN torrential and various cluster of ribosomally synthesized antimicrobial peptides made by bacterium and archaea. historically, bacteriocin production has been thought-about a very important attribute within the choice of probiotic strains, however till recently, few studies have definitively incontestible the impact of bacteriocin production on the power of a strain to contend among complicated microorganism communities and/or absolutely influence the health of the host. though analysis during this space remains in its infancy, there’s intriguing proof to recommend that bacteriocins might perform in a very range of how among the canal. [3]

Bacteriocin Gene-Trait matching across the complete Lactobacillus Pan-genome

Lactobacilli represent an oversized genus of gram-positive carboxylic acid microorganism that have widespread roles starting from gut commensals to starters in soured foods. a mix of in silico and laboratory-based screening allowed U.S. to see the general bacteriocin manufacturing potential of representative strains of every species of the genus. The genomes of a hundred seventy five lactobacilli and thirty eight associated species were screened for the presence of antimicrobial manufacturing genes and combined with screening for antimicrobial activity against a spread of indicators. [4]

Screening of Bacteriocin Production in Lactic Acid Bacteria Isolated From Fermented Dairy Products

Aims: during this study we tend to aimed to screen work strains from completely different soured dairy farm merchandise by makeup and constitution strategies.

Methodology: 138 work isolates happiness to Enterococcus (13,76%), Lactococcus (18,84%) and true bacteria (67,39%) genera from soured dairy farm merchandise were wont to rummage around for their bacteriocin production and  bacteriocin coding genes were searched. work isolates were screened by spot-on field assay methodology against indicator microorganisms. Geobacillus stearothermophilus DSMZ twenty two, escherichia ATCC 35218, B genus Cereus, true bacteria innocua, L. monocytogenes, Enterococcus faecalis, bacteria genus luteus, Lactococcus lactis DSMZ 20729 and true bacteria plantarum DSMZ 20205. noncellular  supernatants (CFS) of LABs  used for agar-well diffusion assay to substantiate medicament activity. [5]

Reference

[1] Delves-Broughton, J., Blackburn, P., Evans, R.J. and Hugenholtz, J., 1996. Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek, 69(2), pp.193-202. (Web Link)

[2] Gálvez, A., Abriouel, H., López, R.L. and Omar, N.B., 2007. Bacteriocin-based strategies for food biopreservation. International journal of food microbiology, 120(1-2), pp.51-70. (Web Link)

[3] Dobson, A., Cotter, P.D., Ross, R.P. and Hill, C., 2012. Bacteriocin production: a probiotic trait?. Appl. Environ. Microbiol., 78(1), pp.1-6. (Web Link)

[4] Bacteriocin Gene-Trait matching across the complete Lactobacillus Pan-genome
Fergus W. J. Collins, Paula M. O’Connor, Orla O’Sullivan, Beatriz Gómez-Sala, Mary C. Rea, Colin Hill & R. Paul Ross
Scientific Reportsvolume 7, Article number: 3481 (2017) (Web Link)

[5] Demir, E. and Başbülbül, G. (2017) “Screening of Bacteriocin Production in Lactic Acid Bacteria Isolated From Fermented Dairy Products”, Biotechnology Journal International, 18(2), pp. 1-9. doi: 10.9734/BJI/2017/33504. (Web Link)

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