Evaluation of Streptocin SH3, a Bacteriocin produced by Streptococcus sanguinis isolated from Human Dental Plaque

Effect of Bacteriocin Produced by Lactobacillus casei with Probiotic Potential Isolated from Milk on the Ability of Biofilm Production by Streptococcus salivarius Obtained from Dental Plaque

Background and purpose: Dental plaque is a biofilm that is formed on the surface of the tooth. Carious lesions are caused by inappropriate ecological changes in microbial flora of the plaque biofilm. In this study, the effect of Lactobacillus casei bacteriocin, isolated from dairy products, was investigated on Streptococcus salivarius biofilm formation. Materials and methods: In this experimen...

Effect of Isolated Specific Lytic Phage against Growth and Biofilm Inhibition of Streptococcus mutans and Streptococcus sanguinis Isolated from Decayed Dental Plaque

Background and purpose: Despite advances in oral health and dental industry, tooth decay remains one of the most common oral diseases. One of the new methods to combat dental plaque, which is the main cause of caries, is using specific lytic bacteriophage. This study aimed to investigate the effect of isolated specific lytic phage against growth and biofilm inhibition of Streptococcus mutans an...

Uberolysin: a novel cyclic bacteriocin produced by Streptococcus uberis.

Streptococcus uberis is commonly found in the environment and in association with various bovine body sites and is a major cause of bovine mastitis. Moreover, S. uberis is known to produce a variety of bacteriocin-like inhibitory substances, antimicrobial agents that generally inhibit closely related bacterial species. In this respect, S. uberis strain 42 has previously been shown to produce a ...

Purification and Characterization of Bacteriocin Produced by Streptococcus Phocae Pi80

Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

A Bacillus species, EMD4, with strong antibacterial activity was isolated from ganjang (soy sauce) and identified as B. subtilis. B. subtilis EMD4 strongly inhibited the growth of B. cereus ATCC14579 and B. thuringiensis ATCC33679. The antibacterial activity was stable at pH 3-9 but inactive at pH 10 and above. The activity was fully retained after 15 min at 80°C but reduced by 50% after 15 min...