There has been much interest in using social evolution theory to predict the damage to a host from parasite infection, termed parasite virulence. Most of this work has focused on how high kinship between the parasites infecting a host can select for more prudent exploitation of the host, leading to a negative relationship between virulence and parasite kinship. However, it has also been shown t...

The rise of antibiotic-resistant bacteria and the emergence new pathogens have created a need for strategies to fight against infectious diseases. One promising approach is use antimicrobial peptides produced by certain species bacteria, known as bacteriocins, which are active other strains same or related species. Bacteriocins can help in treatment prevention Moreover, bacteriocins be obtained...

Lactobacillus contribute to the organoleptic quality of foods during fermentation process in which they are involved. They also have ability inhibit growth undesirable germs by producing metabolites such as bacteriocins. The aim this study was isolate and identify different species from various processes Doderlein flora. were isolated raw cow milk, curdled cassava ferment (Magnan) flora on MRS ...

Bacteriocins, are large and functionally d iverse family o f antimicrobials found in all major lineages of bacteria. Recent studies reveal that these proteinaceous toxins play a significant role in mediating competitive dynamics between bacterial strains and closely related species. The capability of bacteria to effectively outcompete undesired species is often due to, or enhanced by, the produ...

Bacteriocins are potent antimicrobial polypeptides and proteins produced by most lineages of Bacteria and, perhaps, by all members of Archaea (O'Connor & Shand, 2002; Riley & Wertz, 2002a, 2002b; Tagg et al., 1976). Although initially the focus of numerous biochemical, evolutionary, and ecological studies, more recently, their potential to serve in human and animal health applications has taken...

Bacteriocins of Vibrio cholerae have been demonstrated against enterobacterial and vibrio indicator organisms by conventional techniques. Abundant bacteriocin production took place on casein hydrolysate-yeast extract, tryptic soy, digest broth, proteose-peptone, and neopeptone agars. Essential factors were a citrate-phosphate buffer concentration of 0.5 to 0.7%, at pH 7.5 to 7.6, and cold shock...

Class IIa bacteriocins are heat-stable, unmodified peptides with a conserved amino acids sequence YGNGV on their N-terminal domains, and have received much attention due to their generally recognized as safe (GRAS) status, their high biological activity, and their excellent heat stability. They are promising and attractive agents that could function as biopreservatives in the food industry. Thi...

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus and Lysinibacillus spp. High-throughput ex vivo screening assays were performed select the best candidates. They further investigated detect production active antimicrobial metabolites b...

Food bio-preservation has gained considerable attention during the last decade. It is considered a promising alternative toclassical means of food preservations and meets current consumer demands for consumption safe, nutritious, chemicalfreeproducts. The main techniques bio-preservation, include application bacteriocins, bacteriophages, endolysins,and protective cultures, which compose mainly ...