Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria
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چکیده
منابع مشابه
Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria.
Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries. This antimicrobial peptide is the most extensively studied class Ila (or pediocin family) bacteriocin, and it has been sufficiently well characterized to be used as a food biopreservative. ...
متن کاملPediocin PA-1, a Wide-Spectrum Bacteriocin trom Lactic Acid Bacteria
Pediocin PA-l is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries. This antimicrobial peptide is the most extensively studied class Ila (or pediocin family) bacteriocin, and it has been sufficiently well characterized to be used as a food biopreservative. ...
متن کاملBacteriocin from lactic acid bacteria pdf
The agar diffusion bioassay was used to screen for bacteriocin or.
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The natural variation in the susceptibilities of gram-positive bacteria towards the bacteriocins nisin and pediocin PA-1 is considerable. This study addresses the factors associated with this variability for closely related lactic acid bacteria. We compared two sets of nonbacteriocinogenic strains for which the MICs of nisin and pediocin PA-1 differed 100- to 1,000-fold: Lactobacillus sake DSM2...
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The contribution of lactic acid bacteria (LAB) to the improvement of food safety and stability of fermented foods has long been known. LAB overgrow other microorganisms of the same ecological niche in food products mainly due to lowering the pH, competing for nutrients, producing various antimicrobial substances such as organic acids, hydrogen peroxide, antibiotics and bacteriocins. Among these...
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ژورنال
عنوان ژورنال: Critical Reviews in Food Science and Nutrition
سال: 2002
ISSN: 1040-8398,1549-7852
DOI: 10.1080/10408690290825475