Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
core +1 more source
Microorganisms, 2022 Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry.
D. Bhattacharya +5 more
semanticscholar +1 more source
Ferredoxin containing bacteriocins suggest a novel mechanism of iron uptake in Pectobacterium spp [PDF]
, 2012 In order to kill competing strains of the same or closely related bacterial species, many bacteria produce potent narrow-spectrum protein antibiotics known as bacteriocins.
A Parret +40 more
core +6 more sources
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
core +1 more source
The weak shall inherit: bacteriocin-mediated interactions in bacterial populations. [PDF]
PLoS ONE, 2013 Evolutionary arms race plays a major role in shaping biological diversity. In microbial systems, competition often involves chemical warfare and the production of bacteriocins, narrow-spectrum toxins aimed at killing closely related strains by forming ...
Hadeel Majeed +3 more
doaj +1 more source
Bacteriocin: A natural approach for food safety and food security
Frontiers in Bioengineering and Biotechnology, 2022 The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food.
Dibyajit Lahiri +11 more
doaj +1 more source
Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria
Fermentation, 2022 Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive ...
Ting-ting Zhang +6 more
semanticscholar +1 more source
Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin of Bacillus methylotrophicus BM47 [PDF]
, 2019 Bacteriocins are a large group of antimicrobial compoundsthat aresynthesized byrepresentatives ofthegenus Bacillusand lactic acid bacteria (LAB).
Ivanov, Ivan +4 more
core +3 more sources
Bioengineering Lantibiotics for Therapeutic Success [PDF]
, 2015 peer-reviewedSeveral examples of highly modified antimicrobial peptides have been described. While many such peptides are non-ribosomally synthesized, ribosomally synthesized equivalents are being discovered with increased frequency. Of the latter group,
Cotter, Paul D. +3 more
core +2 more sources
BAGEL4: a user-friendly web server to thoroughly mine RiPPs and bacteriocins
Nucleic Acids Res., 2018 Interest in secondary metabolites such as RiPPs (ribosomally synthesized and posttranslationally modified peptides) is increasing worldwide. To facilitate the research in this field we have updated our mining web server.
A. J. Heel +5 more
semanticscholar +1 more source