Full Length Research Paper
References
Abee T (1995). Pore-forming bacteriocins of Gram-positive bacteria and self-protection mechanisms of producer organisms. FEMS. Microbiol. Lett. 129:1-9. |
|
Aktypis A, Kalantzopoulos G (2003). Purification and characterization of thermophilin ST-1, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0001. Lait 83:365-378. |
|
Camargo CH, Bruder-Nascimento A, Hwa S, Lee I, Fernandes Júnior A, Kaneno R, Mores Rall VL (2014). Prevalence and phenotypic characterization of Enterococcus spp. isolated from food in Brazil. Braz. J. Microbiol. 45:111-115 |
|
Caplice E, Fitzgerald GF (1999). Food fermentation: role of microorganisms in food production and preservation. Int. J. Food. Microbiol. 50: 131-149. |
|
Chen YS, Yanagida F, Srionnual S (2007). Characteristics of bacteriocin-like inhibitory substances from dochi-isolated Enterococcus faecium D081821 and D081833. Lett. Appl. Microbiol. 44:320-325. |
|
De Kwaadsteniet M, Todorov SD, Knoetze H, Dicks LMT (2005). Characterization of a 3944 Da bacteriocin produced by Enterococcus mundtii ST15, with activity against Gram positive and Gram negative bacteria. Int. J. F. Microbiol. 5: 433-444. |
|
De Vuyst L, Vandamme EJ (1994). Bacteriocins of lactic acid bacteria: Microbiology, genetics and applications. London: Blackie Academic and Professional. 1-11 |
|
Deasy BM, Rea MC, Fitzgerald GF, Cogan TM, Beresford TP (2000). A rapid PCR based method to distinguish between Lactococcus and Enterococcus. Syst. Appl. Microbiol. 23: 510-22. |
|
Deegan LH, Cotter PD, Hill C, Ross P (2006). Bacteriocins: Biological tools for biopreservation and shelf-life extension. Int. Dairy J. 16:1058-1071. |
|
Fracalanzza S, Scheidegger E, Santos P, Leite P, Teixeira L (2007). Antimicrobial resistance profiles of enterococci isolated from poultry meat and pasteurized milk in Rio de Janeiro, Brazil. Mem. Inst. Oswaldo Cruz. 102:853-859. |
|
Franz CMAP, Holzapfel WH, Stiles ME (1999). Enterococci at the crossroads of food safety. Int. J. Food. Microbiol. 47:1-24. |
|
Franz CMAP, Huch M, Abriouel H, Holzapfel W, Gálvez A (2011). Enterococci as probiotics and their implications in food safety. Int. J. Food. Microbiol. 151:125-140. |
|
Gaaloul N, Ben Braiek O, Hani K, Volski A, Chikindas ML, Ghrairi T (2015). Isolation and characterization of large spectrum and multiple bacteriocin -producing Enterococcus faecium strain from raw bovine milk. J. Appl. Microbiol. 118: 343-55 |
|
Gautam N, Sharma N, Ahlawat OP (2014). Purification and characterization of bacteriocin produced by Lactobacillus brevis UN isolated from Dhulliachar: a traditional food product of north east India. Indian J. Microbiol. 54 (2):185-189. |
|
Ghrairi T, Chaftar N, Hani K (2012). Bacteriocins: recent advances and opportunities in progress in food preservation, Chapter 23. eds R. Bhat, A Karim Alias and G Paliyath (Oxford: Wiley-Blackwell). pp. 485-511. |
|
Giraffa G (2002). Enterococci from Foods. FEMS. Microbiolo. Rev. 26:163-171. |
|
Giraffa G (2004). Studying the dynamics of microbial populations during food fermentation. FEMS. Microbiol. Rev. 28:251-260. |
|
Graciela M, Vignolo M, de Kairuz M, Aida AP, de Ruiz H, Oilver G (1995). Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by L. casei CRL 705. J. Appl. Bacteriol. 78:5- 10 |
|
Grande Burgos MJ, Pulido RP, del Carmen López Aguayo M, Gálvez A, Lucas R (2014). The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications Int. J. Mol. Sci. 15: 22706-22727. |
|
Hernandez D, Cardell E, Zarate V (2005). Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711. J. Appl. Microbiol. 99: 77-84. |
|
Katz E, Demain AL (1977). The peptide antibiotics of Bacillus: chemistry, biogenesis, and possible functions. Bacteriol. Rev. 41(2):449-474 |
|
Khay EO, Idaomar M, Castro LMP, Bernárdez PF, Senhaji NS, Abrini J (2011). Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk. Afr. J. Biotechnol. 10(51):10447-10455. |
|
Klaenhammer TR (1988). Bacteriocins of lactic acid bacteria. Biochimie 70 (3):337-349. |
|
Lancaster LE, Wintermeyer W, Rodnina MV (2007). Colicins and their potential in cancer treatment. Blood Cells Mol. Dis. 38:15-18. |
|
Leroy F, De Vuyst L (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Food. Sci. Tech. 15: 67-78 |
|
Leroy F, Foulquie Moreno MR, De Vuyst L (2003). Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a coculture in food fermentation. Int. J. Food. Microbiol. 88:235-240 |
|
Line JE, Svetoch EA, Eruslanov BV, Perelygin VV, Mitsevich EV, Mitsevich IP, Levchuk VP, Svetoch OE, Seal BS, Siragusa GR, Stern NJ (2008). Isolation and purification of Enterocin E-760 with broad antimicrobial activity against Gram-Positive and Gram-Negative bacteria. Antimicrob. Agents Chemother. 52(3):1094-1100. |
|
Marshall E, Meijia D (2012). Traditional fermented food and beverages for improved livelihoods. Diversity Booklet # 21, FAO, Rome. |
|
Nascimento MS, Moreno I, Kuaye AY (2010). Antimicrobial activity of Enterococcus faecium FAIR-E 198 against Gram-positive pathogens. Braz. J. Microbiol. 41: 74-81. |
|
Nigutova K, Pristas P, Javorsky P (2005). Bacteriocin-like activity production and resistance in selected enterococci and streptococci of animal origin. Arch. Anim. Nutr. 59: 205-211. |
|
Parada JL, Caron CR, Medeiros ABP, Soccol CR (2007). Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives. Braz. Arch. Biol. Technol. 50(3): 521-542. |
|
Park SH, Itoh K, Fujisawa T (2003). Characteristics and identification of enterocins produced by Enterococcus faecium JCM 5804T. J. Appl. Microbiol. 95:294-300. |
|
Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA (2009). Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. Int. J. Food Microbiol. 129(1): 50-58. |
|
Poeta P, Igrejas G, Costa D, Sargo R, Rodrigues J, Torres C (2008). Virulence factors and bacteriocins in faecal enterococci of wild boars. J. Basic. Microb. 48:385-392 |
|
Ray B, Daeschel M (1992). Food biopreservatives of microbial origin. Boca Raton, Florida: CRC Press. |
|
Reischl U, Pulz M, Ehret W, Wolf H (1994). PCR-based detection of mycobacteria in sputum samples using a simple and reliable DNA extraction protocol. BioTechniques 17: 844-845. |
|
Rogers LA (1928). The inhibiting effect of Streptococcus lactis on Lactobacillus bulgaricus. J. Bacteriol. 16:321-325. |
|
Savadogo A, Cheik Ouattara T, Imael Bassole HN, Alfred Traore S (2004). Antimicrobial activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk. Pak. J. Nutr. 3:174-179. |
|
Settanni L, Corsetti A (2008). Application of bacteriocins in vegetable food biopreservation. Int. J. Food Microbiol. 121:123–138. |
|
Spelhaug SR, Harlander SK (1989). Inhibition of foodborne bacterial pathogens by bacteriocins from Lactococcus lactis and Pediococcus pentosaceus. J. Food. Prot. 52:856-862. |
|
Šušković J, Kos B, Beganović J, Leboš Pavunc A, HabjaniÄ K, Matošić S (2010). Antimicrobial activity the most important property of probiotic and starter lactic acid bacteria. Food. Technol. Biotechnol. 48:296-307. |
|
Tag JR, McGiven AR (1971). Assay system for bacteriocins. Appl. Microbiol. 21: 943 |
|
Tamura K, Stecher G, Peterson D, Filipski A, Kumar S (2013). MEGA6: molecular evolutionary genetics analysis version 6.0. Mol. Biol. Evol. 30:2725-2729. |
|
Thompson JD, Gibson TJ, Plewniak F, Jeanmougin F, Higgins DG (1997). The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res. 25:4876-4882. |
|
Todorov SD, Prévost H, Lebois M, Dousset X, Le Blanc JGM, Franco BDGM (2011). Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya Carica papaya from isolation to application: Characterization of a bacteriocin. Food Res. Int. 44:1351-1363. |
|
Tomé E, Todorov SD, Gibbs PA, Teixeira PC (2009). Partial characterization of nine bacteriocins produced by lactic acid bacteria isolated from cold-smoked salmon with activity against Listeria monocytogenes. Food Biotechnol. 23(1): 50-73. |
|
Tulini FL, Gomes BC, De Martinis ECP (2009). Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese. Food Sci. Technol (Campinas) 31(1):155-159. |
|
Van Heel AJ, Montalban-Lopez M, Kuipers OP (2011). Evaluating the feasibility of lantibiotics as an alternative therapy against bacterial infections in humans. Expert Opin. Drug. Metab. Toxicol. 7: 675-680. |
|
Van Kranenburg R, Kleerebezen M, Van Hylckama Vlieg J, Ursing BM, Boekhorst J, Smit BA, Ayad EHE, Smit G, Siezen RJ (2002). Flavour formation from amino acids by lactic acid bacteria: prediction from genome sequence analysis. Int. Dairy J. 12:111-121. |
|
Williams AG, Noble J, Banks JM (2001). Catabolism of amino acids by lactic acid bacteria isolated from cheddar cheese. Int. Dairy J. 11:203-215 |
|
Wood BJB (1997). Microbiology of fermented food. London: Blakie Academic and Professional. |
|
Wood BJB, Holzapfel WH (1995). The genera of lactic acid bacteria. London: Blakie Academic and Professional. |
|
Yvon M, Rijnen L (2001). Cheese flavour formation by amino acid catabolism. Int. Dairy J.11:185-201. |
|
Zacharof MP, Lovitt RW (2012). Bacteriocins produced by lactic acid bacteria a review article. APCBEE Procedia 2:50-56. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0