Bacteriocin production: a relatively unharnessed probiotic trait?
نویسندگان
چکیده
منابع مشابه
Bacteriocin production: a relatively unharnessed probiotic trait?
Probiotics are "live microorganisms which, when consumed in adequate amounts, confer a health benefit to the host". A number of attributes are highly sought after among these microorganisms, including immunomodulation, epithelial barrier maintenance, competitive exclusion, production of short-chain fatty acids, and bile salt metabolism. Bacteriocin production is also generally regarded as a pro...
متن کاملBacteriocin production: a probiotic trait?
Bacteriocins are an abundant and diverse group of ribosomally synthesized antimicrobial peptides produced by bacteria and archaea. Traditionally, bacteriocin production has been considered an important trait in the selection of probiotic strains, but until recently, few studies have definitively demonstrated the impact of bacteriocin production on the ability of a strain to compete within compl...
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In our study, the sample (cheese) was selected for isolation and identification of Lactobacillus species as local probiotic isolate. The strain was subjected to microscopic and macroscopic investigations for probiotic selection. The world health organization criteria (WHO) were applied to all Lactobacillus species against E. coli, P. areoginosa, S. aerus, Chromobacterium, Serratia and A. flavus...
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L. acidophilus La-14 produces bacteriocin active against L. monocytogenes ScottA (1600 AU/ml) in MRS broth at 30°C or 37°C. The bacteriocin proved inhibitory to different serological types of Listeria spp. Antimicrobial activity was completely lost after treatment of the cell-free supernatant with proteolytic enzymes. Addition of bacteriocin produced by L. acidophilus La-14 to a 3 h-old culture...
متن کاملEvaluation of Potential Probiotic Properties of Enterococcus mundtii, Its Survival in Boza and in situ Bacteriocin Production
Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V (a potential probiotic and bacteriocin-producing strain), commercially produced boza, Saccharomyces cerevisiae, and a combination of strain E. mundtii ST4V and Saccharomyces cerevisiae. Fermentatio...
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ژورنال
عنوان ژورنال: F1000Research
سال: 2016
ISSN: 2046-1402
DOI: 10.12688/f1000research.9615.1