Results 1 to 10 of about 20,926 (192)
Animals, 2021 In the search for an alternative treatment to reduce antimicrobial resistance, bacteriocins shine a light on reducing this problem in public and animal health.
Blanca Estela García-Pérez +2 more
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Overview of Global Trends in Classification, Methods of Preparation and Application of Bacteriocins
Antibiotics, 2020 This paper summarizes information about the division of bacteriocins into classes (Gram-negative bacteria, Gram-positive bacteria, and archaea). Methods for producing bacteriocins have been studied.
Margarita A Shevchenko +2 more
exaly +3 more sources
Foods, 2022 This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry.
Michael L. Chikindas +2 more
exaly +3 more sources
Bacteriocins: An Overview of Antimicrobial, Toxicity, and Biosafety Assessment by in vivo Models
Frontiers in Microbiology, 2021 The world is facing a significant increase in infections caused by drug-resistant infectious agents. In response, various strategies have been recently explored to treat them, including the development of bacteriocins.
José Rubén Morones Ramírez +2 more
exaly +3 more sources
Microorganisms, 2022 Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical
Bakhtawar Shafique +11 more
doaj +1 more source
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH AND STRAINS AND THEIR STABILITY INVESTIGATION [PDF]
Техника и технология пищевых производств, 2016 Bacteriocins are substances of protein nature which have antimicrobial properties. Due to the wide spectrum of antagonistic activity which bacteriocins of some microorganisms have, they have the potential for being used as components of antibacterial ...
Zimina M.I. +4 more
doaj +1 more source
mSystems, 2020 Consumer demand for “fresh food” with no chemical preservatives has prompted researchers to pay more attention to natural antimicrobial peptides such as bacteriocins.
Bingyue Xin +9 more
doaj +3 more sources
Wild-type Lactococcus lactis producing bacteriocin-like prophage lysins
Frontiers in Microbiology, 2023 IntroductionLactococcus is a genus of lactic acid bacteria used in the dairy industry as a starter. Lactococci have been found to produce altogether more than 40 different bacteriocins, ribosomally synthesized antimicrobial proteins.
Timo M. Takala +5 more
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A Review of Structural Characteristics and Structure-Function Relationship of Two-Peptide (Class IIb) Bacteriocins [PDF]
Shipin Kexue, 2023 The two-peptide (class IIb) bacteriocins are generally thermostable small-molecule (< 10 kDa) two-component antimicrobial peptides produced by Gram-positive bacteria.
ZHAO Penghao, SHANG Jiacui, CHEN Yuhan, DUAN Bofan, MENG Xiangchen
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NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH
International Journal of Pharmacy & Integrated Health Sciences, 2023 Background: Bacteriocins are proteins groups, produced by gram-positive bacteria having the potential to use as food preservatives and antibacterial agents.
Muhammad Anees Ur Rehman +4 more
doaj +1 more source